Surprise Carrot Cake
Recipe: #17450
February 18, 2015
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Carrot, Southern, Potluck, Oven Bake, Vegetarian, Spices, Kosher Dairy, more
"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 :)"
Ingredients
- FILLING
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- CAKE
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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 by Step Method
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
- Bundt Pan