Cream Cheese Filled Carrot Cake
Cream Cheese Filled Carrot Cake- you get double the cream cheese with this exceptionally moist carrot cake. Makes a wonderful Easter dessert!
Servings: 16
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg, room temperature
Batter
- 3 cups finely shredded carrots
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil or 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 walnuts or pecans
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1-3 teaspoons milk
- 4 cups powdered sugar
Instructions
- Make the filling. Place cream cheese, sugar, and egg in a medium bowl. Use a hand-held mixer to beat until smooth. Cover with plastic wrap and refrigerate for 45 to 60 minutes.
- Once cream cheese mixture has refrigerated long enough to thicken up, make the batter.First, preheat the oven to 350 degrees and spray a Bundt pan with baking spray with flour.Combine the carrots, granulated sugar, brown sugar, oil, and eggs in a large bowl. Beat until blended well.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually beat the flour mixture into the carrot mixture. Stir in nuts.
- Bake for 55 to 60 minutes. Let cool in pan for 5 minutes and then invert onto a cake stand or serving platter. Let cool completely before frosting.
- Beat cream cheese and butter with a hand-held mixer until smooth. Add vanilla extract and 1 cup of powdered sugar and beat until smooth.Gradually beat in remaining sugar. If too thick, add enough milk to thin it some.
- Spread frosting on top and sides of cake.
Notes
Store cake in the refrigerator.
Nutrition
Calories: 462kcal