Surprise Carrot Cake with Cream Cheese Filling

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Cream Cheese Filling:
1 - 8 oz. package cream cheese, softened
¼ cup granulated sugar
1 egg, beaten

Cake Batter:
2 cups flour
1 ¾ cup sugar
2 teaspoons baking soda
1 tablespoon British Baking Spice Blend
1 teaspoon salt
1 cup liquid coconut oil, avocado oil or canola oil
3 eggs, beaten
3 cups carrots, grated
½ cup walnuts, chopped


Preheat your oven to 350°F.

Combine cream cheese, sugar and egg in a small mixing bowl and blend well. Set aside.

Combine dry ingredients in medium bowl and set aside. Combine oil and eggs in a measuring cup, mix well and add to dry ingredients, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups of batter; pour remaining batter into 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 degrees, 50-55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar or glaze if desired.

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