Carrot Cake With Pineapple Cream Cheese Swirl |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This cake has everyone's favourite cream cheese built into the cake. I don't usually make a cream cheese frosting for it but there's no reason why you can't. Ingredients:
1 1/2 cups granulated sugar |
3/4 cup butter |
3 eggs |
1/2 teaspoon vanilla |
3 cups flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 1/2 cups sour cream |
2 cups carrots, grated |
1 cup walnuts, chopped |
8 ounces cream cheese, softened |
1 egg |
0.5 (14 ounce) can condensed milk |
1/2 teaspoon vanilla |
1/4 cup lemon juice |
20 ounces crushed pineapple, drained |
Directions:
1. Beat together the sugar, butter, eggs and vanilla.
2. Sift together the flour, baking powder, baking soda and salt.
3. Add the dry ingredients alternately with the sour cream.
4. Stir in the carrots and walnuts.
5. For the swirl:.
6. Beat the cream cheese with the egg, condensed milk, vanilla and lemon juice until creamy.
7. stir in the crushed pineapple.
8. Grease a 12 cup bundt pan.
9. Layer 1/2 of the cake mix into the pan.
10. Pour the swirl batter over the cake mix.
11. Add the last half of the cake mix over the swirl.
12. Bake 50-60 minutes at 350 fahrenheit.
13. Cool in pan 30 before inverting onto a plate or rack.
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