Best Surprise Carrot Cake Recipes

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SURPRISE CARROT CAKE



Surprise Carrot Cake 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

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

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, Fat 30g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 442mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

SURPRISE CARROT CAKE



Surprise Carrot Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 12

1 pkg (8 oz.) cream cheese
1/4 cup sugar
1 egg, beaten
1 3/4 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup oil
3 eggs, beaten
3 cups shredded carrots
1/2 cup nuts or raisins

Steps:

  • Combine cream cheese, sugar & egg, mixing until well blended. Set aside.
  • Combine dry ingredients. Add combined oil and eggs, mixing until moistened. Fold in carrots and nuts/raisins. Reserve 2 cups of batter.
  • Pour remaining batter into a 9-inch Bundt pan. Pour cream cheese mixture over batter. Carefully spoon reserved batter over cream mixture, spreading to cover.
  • Bake at 350 degrees F for 55 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes sprinkle with power sugar, if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SURPRISE CARROT CAKE



Surprise Carrot Cake image

Make and share this Surprise Carrot Cake recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Yield 16 serving(s)

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg, beaten
2 cups flour
1 3/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
3 eggs, beaten
3 cups carrots, shredded
1/2 cup nuts, chopped

Steps:

  • Combine cream cheese, sugar and one egg, mixing until well blended.
  • Set aside. Combine dry ingredients.
  • Add combined oil and eggs, mixing just until moistened.
  • Fold in carrots and nuts.
  • Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch Bundt pan.
  • Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
  • Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pan.
  • Cool thoroughly.
  • Sprinkle with powdered sugar if desired.
  • 12 Servings.

Nutrition Facts : Calories 376.6, Fat 22.1, SaturatedFat 5.2, Cholesterol 62.1, Sodium 411.8, Carbohydrate 41.2, Fiber 1.6, Sugar 26.8, Protein 5

CARROT SURPRISE CAKE



Carrot Surprise Cake image

When my children were little I would usually make their birthday cake with a surprise tucked inside..it was usually a 50 cent coin wrapped in wax paper..this time I also added the cream cheese.

Provided by Marian Arbour

Categories     Cakes

Time 1h25m

Number Of Ingredients 16

3 eggs
1 3/4 c sugar
3 c shredded carrots
1 c canola oil
2c c all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 chopped pecans
1 oz 8 ounce cream cheese
1/4 c butter oftened
4 c confectioners' sugar
1 tsp vanilla extract
1 8 ounce cream cheese
1/4 c white sugar
1 egg
the last 3 items are for the filling

Steps:

  • 1. In bowl beat sugar and eggs, add carrots and oil and mix til well combined..mix together flour, cinnamon and soda add to carrot mixture,,mix well stir in pecans.
  • 2. FROSTING..beat together cream cheese.vanilla, butter and confectionary sugar and spread on cake.
  • 3. Grease and flour a 10 inch bundt pan.....pour 3 cups cake batter into pan spoon cheese mix over batter and pour remaining batter over cream cheese bake in 350Foven and bake for 55 to 60 minutes or until toothpick comes out clean when tested cool cake in pan 10 minutes and remove to wire rack to cool.
  • 4. For filling beat together 8 ounce cream cheese and 1/4 cup sugar and 1 egg..
  • 5. I live in Canada and we have 1 and 2 dollar coins..we call them loonies and toonies..I will have to add this to the next cake for one of my great grand children and wrap it in foil or saran and put it in with the icing.

SURPRISE CARROT CAKE RECIPE



Surprise Carrot Cake Recipe image

Provided by á-1513

Number Of Ingredients 18

Cream cheese frosting:
Non Stick Cooking Spray with Flour
2 1/4 cups Sofasilk Cake Flour
1 1/2 cup of sugar
2 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice or ground ginger
3/4 cup mayonnaise
3 large eggs
1 (8 ounce) can crushed pineapple in juice, undrained
2 cups finely shredded carrots (4 medium)
3/4 cup chopped pecans
6 tablespoons butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups (1 pound) powdered sugar
1-2 tablespoon milk

Steps:

  • Heat oven to 350 F. Spray two 9 inch round cake pans generously with non stick spray with flour. Combinecake flour, sugar, baking soda, cinnamon, salt, and allspice in a medium bowl. In a large bowl, combine mayonnaise, eggs, and crushed pineapple with juice. Add flour mixture; beat with electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes, scraping bowl occassionally. Stir in carrots and pecans. Pour batter into prepared pans. Bake 28-32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pans to wire rack. Cool completely. Beat room temperature cream cheese, butter, and vanilla in mixer bowl with electric mixer until well combined. Gradually add powdered sugar. Add milk by tablespoonful until frosting reaches a spreadable consistency.

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