Surprise Carrot Cake
February 18, 2015
"I found this recipe in a book named," Great American Favorite Brand Name Cookbook ". The recipe uses Philadelphia Brand Cream Cheese,but I used store brand and it worked just fine. I reduced the walnuts from 1/2 to 1/3 cup of walnuts. This is one AMAZING !!! carrot cake. Posted to " ZAZZ " on 2/18/15. " Keep Smiling :)"
- Serving Size: 1 (146.7 g)
- Calories 490.5
- Total Fat - 28.6 g
- Saturated Fat - 7 g
- Cholesterol - 90.2 mg
- Sodium - 514 mg
- Total Carbohydrate - 54 g
- Dietary Fiber - 1.9 g
- Sugars - 35.6 g
- Protein - 6.4 g
- Calcium - 50.8 mg
- Iron - 1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees.
In a small bowl mix together the filling ingredients and set aside.
Take another small bowl and combine the oil and the eggs.
In a large bowl mix together all the dry ingredients.
Add the oil/egg mixture into the dry,and stir just until moistened.
Stir nuts and carrots into batter,and remove 2 cups.
Pour remaining batter in a greased and floured 9 inch bundt pan.
Evenly spread cream cheese filling over batter.
And gently spread reserved two cups of batter over filling.
Bake for 50 minutes,or until toothpick inserted in cake comes out clean.
Tips & Variations
- Bundt Pan