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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy Vegetables American Easy Potluck Dinner Party Fall Kid Friendly Vegetarian Cakes Dietary Seasonal Cake Fillings And Frostings Midwestern Inexpensive Carrots To Go Number Of Servings Presentation 4 Hours Or Less

Surprise Inside Carrot Cake

Well, okay, just make up your mind that this is not going to be a weight-loss treat, and get over it already! cut your piece thin and only eat one! :rofl: the original recipe called for fully-loaded cream cheese, i use neufchatel because it shaves off a few calories...less guilt! cooking time does not include cooling time.....plan ahead!

Steps

Preheat oven to 350.
Grease & flour a 10-inch bundt tube pan.
Set aside.
Cake: in a mixing bowl , blend eggs and sugar.
Add carrots and oil , continue mixing.
In a separate bowl , combine dry ingredients.
Add to egg-carrot mixture & mix well.
Stir in nuts.
Pour three cups batter into prepared pan.
Set aside pan and remaining batter.
Filling: in mixing bowl , beat cream cheese and sugar.
Add egg , mix well.
Spoon over batter in pan.
Top with remaining batter.
Bake for 55-60 minutes.
Cool for 10 minutes.
Remove from pan to a wire rack to cool completely.
Frosting: in mixing bowl , beat cream cheese , butter & vanilla until smooth , then gradually add powdered sugar.
Frost cooled cake.
Serve.
Chill leftovers.

Ingredients

eggs, sugar, carrots, oil, flour, baking soda, cinnamon, salt, pecans, cream cheese, egg, butter, vanilla, powdered sugar