This is my most requested cake and once you make it and taste it, you will know why. It is spectacular! People always ask “What’s the surprise?” and I always answer, “It doesn’t have any carrots.” Then I crack up laughing.
That really isn’t the surprise at all. Traditionally, people make carrot cake frosted with a cream cheese icing, but not me. I make a cream cheese filling, which I bake inside of my carrot cake. It’s a nice surprise. Most of the time I frost my finished cake with regular butter cream and sprinkle it with toasted coconut flakes, but sometimes, I just dust each slice with icing sugar. It’s also tasty eaten plain. The choice is yours.
Directions:
Yield: One bundt cake (10-12 servings)
- Please watch video for procedures and baking instructions.
- Leave cake in pan for about ten minutes after you take it from the oven, then remove from pan and cool completely on a wire rack. Frost as desired. Enjoy!
Ingredients (Cake Batter):
- 3 cups of Grated Carrots
- 2 cups of All-purpose Flour
- 1 and 3/4 cups of Sugar
- 2 tsps of Baking Soda
- 1 tsp of Salt
- 2 tsps of Ground Cinnamon
- 1 cup of Vegetable Oil
- 3 large Eggs, beaten
- 1/2 cup of Raisins (optional)
- 1/2 cup of Chopped Pecans or Walnuts (optional)
Ingredients (Cream Cheese Filling):
- 250 gram pkg. of Cream Cheese, softened to room temperature
- 1/4 cup of Sugar
- 1 large Egg, beaten
Holy Smokes…you are right! We will fix that right away. Thanks so much for pointing that out and thanks so much for watching 🙂
Hi congratulations for your work!!
Your recipes are great and its nice that you’re sharing them
I noticed that the written recipe does not mention the 3 cups of carrots 🙂