Surprise Carrot Cake

Surprise Carrot Cake
Write a review
  1. 3 cups shredded carrots
  2. 1-3/4 cups sugar
  3. 1 cup canola oil
  4. 3 eggs
  5. 2 cups all-purpose flour
  6. 2 teaspoons baking soda
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon salt
  9. 1/2 cup chopped pecans
  1. 1 package (8 ounces) cream cheese, softened
  2. 1/4 cup sugar
  3. 1 egg
  1. 1 package (8 ounces) cream cheese, softened
  2. 1/4 cup butter, softened
  3. 2 teaspoons vanilla extract
  4. 4 cups confectioners' sugar
  1. 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.
  2. In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
  3. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. 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. Yield: 12-16 servings.