SURPRISE CARROT CAKE RECIPE RECIPES

Name: Surprise Carrot Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 3 cups shredded carrots; 1-3/4 cups sugar; 1 cup canola oil; 3 large eggs, room temperature; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 cup chopped pecans; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup sugar; 1 large egg, room temperature; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 2 teaspoons vanilla extract; 4 cups confectioners' sugar

SURPRISE CARROT CAKE RECIPE: HOW TO MAKE IT

Surprise Carrot Cake Recipe: How to Make It image

A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

3 cups shredded carrots
1-3/4 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 570 calories, FatContent 30g fat (10g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 71g carbohydrate (55g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL

Carrot Cake ~Doctored Mix Recipe - My Cake School image

This moist and delicious Carrot Cake starts with cake mixes!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 8

Ingredients

1 box spice cake mix
1 box white cake mix
Follow box instructions, substituting orange juice for half of the water.
1 teaspoon cinnamon
3/4 c. shredded coconut
2 1/4-2 1/2 cups carrots, grated fine
4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half) put in a strainer to let the excess juice drain out
1 cup chopped pecans.

Steps:

Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions. Then add remaining ingredients. Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter. You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe. If you half the recipe, I would use the spice cake mix rather than the white.

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