STREAMING NOW: Eden Eats

Surprise-Inside Carrot Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Well, okay, just make up your mind that this is NOT going to be a weight-loss treat, and get over it already! Cut your piece THIN and only eat ONE! :rofl: The original recipe called for fully-loaded cream cheese, I use neufchatel because it shaves off a few calories...less guilt! Cooking time does NOT include cooling time.....plan ahead!”
READY IN:
1hr 20mins
SERVES:
16
YIELD:
1 Bundt pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350; grease & flour a 10-inch Bundt tube pan; set aside.
  2. CAKE: In a mixing bowl, blend eggs and sugar; add carrots and oil, continue mixing.
  3. In a separate bowl, combine dry ingredients (except nuts); add to egg-carrot mixture & mix well; stir in nuts.
  4. Pour THREE CUPS batter into prepared pan; set aside pan and remaining batter.
  5. FILLING: In mixing bowl, beat cream cheese and sugar; add egg, mix well; spoon over batter in pan; top with remaining batter.
  6. Bake for 55-60 minutes (toothpick comes out clean).
  7. Cool for 10 minutes (set the timer); remove from pan to a wire rack to cool completely.
  8. FROSTING: In mixing bowl, beat cream cheese, butter & vanilla until smooth, then gradually add powdered sugar.
  9. Frost COOLED cake; serve; chill leftovers.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: