Bundt Carrot Cake


Bundt Carrot Cake


Surprise Carrot Cake


Prep: 25 min.

Bake: 55 min. + cooling

YIELD: 16 servings.


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


1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1 large egg, room temperature


1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

2 teaspoons vanilla extract

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 in 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.


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