Cream Cheese Filled Carrot Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Adapted from The Philadelphia Cream Cheese Cookbook. Ingredients:
1 8-oz package philadelphia brand - cream cheese -softened |
(you can also substitute light neufchatel cheese for the cream cheese) |
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 |
1 teaspoon vanilla |
3 eggs, beaten |
3 cups shredded carrots |
1/2 cup chopped nuts(i like pecans!) |
powdered sugar for dusting, if preferred |
Directions:
1. Combine cream cheese, sugar and egg, mixing until well blended.
2. Set aside
3. Combine dry ingredients
4. Add combined oil, eggs and vanilla. mixing just until moistened
5. Fold in carrots and nuts.
6. Reserve 2 cups batter; pour remaining batter into greased & floured 9-inch bundt pan
7. Pour cream cheese mixture over batter; carefully spoon reserved batter over creamed cheese mixture, spreading to cover.
8. Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean.
9. Cool 10 minutes; remove from pan.
10. Cool thoroughly.
11. Sprinkle with powdered sugar if desired.
12. Yummy!
13. **************************************************************
14. Make sure you always have a back up plan just in case your original plan goes wrong
15. ****************************************************************
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