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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A different kind of carrot cake. Cream cheese in the center instead of the outside. A good way to use up extra carrots too! Ingredients:
3 eggs |
1 3/4 cups sugar |
3 cups shredded carrots |
1 cup vegetable oil |
2 cups flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon salt |
1/2 cup chopped walnuts |
1/2 cup raisins |
1 (8 ounce) package cream cheese |
1/4 cup sugar |
1 egg |
1 teaspoon vanilla |
Directions:
1. In a small mixing bowl, beat filling ingredients till well mixed. Set aside. In a large mixing bowl, make the cake mix: Combine eggs and sugar and beat till light. Add carrots and oil and beat till well combined. In another bowl, mix dry ingredients and add to carrot mixture. Stir in walnuts and raisins.
2. Grease and flour a 10 inch fluted tube pan. Place 3 cups of mix into pan and top with filling mixture. Place remaining batter on top of filling covering as much as possible. Bake 350° for 55-60 minutes. Cool for 15 minutes and remove from pan. Cool completely and sprinkle with powdered sugar. Refrigerate leftovers.
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