Surprise Carrot Cake

12
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"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 :)"

Original recipe yields 12 servings
OK
  • FILLING
  • CAKE

Nutritional

  • 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

Step 1

Preheat oven to 350 degrees.

Step 2

In a small bowl mix together the filling ingredients and set aside.

Step 3

Take another small bowl and combine the oil and the eggs.

Step 4

In a large bowl mix together all the dry ingredients.

Step 5

Add the oil/egg mixture into the dry,and stir just until moistened.

Step 6

Stir nuts and carrots into batter,and remove 2 cups.

Step 7

Pour remaining batter in a greased and floured 9 inch bundt pan.

Step 8

Evenly spread cream cheese filling over batter.

Step 9

And gently spread reserved two cups of batter over filling.

Step 10

Bake for 50 minutes,or until toothpick inserted in cake comes out clean.

Tips & Variations


  • Bundt Pan

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