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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I've been making this for quite a few years now, I'm not really sure where the recipe came from. It is a nice dessert for fall, I've served it just sprinkled with powdered sugar or with vanilla glaze or white frosting. After reading the review on this recipe I took out my copy and read it over to be sure everything was correct. I am surprised the reviewers cake came out so badly, I have never had that result. My only suggestion would be to be sure you finely shredded the carrots, perhaps larger shreds create the clumping she refers to. Ingredients:
1 (8 ounce) package cream cheese, softened |
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 vegetable oil |
3 eggs, beaten |
3 cups shredded carrots |
1/2 cup chopped nuts |
Directions:
1. Combine cream cheese, 1/4 cup sugar and 1 beaten egg, mix until well blended, set aside.
2. Combine remaining dry ingredients, add oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups of batter.
3. Pour remaining batter into greased and floured bundt pan. Pour cream cheese mixture over batter in pan, carefully spoon reserved batter over cream cheese mixture, spread to cover.
4. Bake at 350 degrees for 55 minutes or until toothpick comes out clean.
5. Cool in pan 10 minutes, remove from pan and cool completely on wax paper.
6. Frost as desired.
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