Have you been there? You need a dessert pronto. You could pick something up from the store or bakery but that’s another trip out the door. I needed to whip up something for Bible study this week. I made a quick browse through my site dessert drop down menu above. Yes, I cook and bake right from my website too. Surprise Carrot Cake would be perfect!
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Surprise Carrot Cake is from an old Philadelphia Cream Cheese Cookbook I have had for many years. It is really moist and delicious as are most carrot cakes. Instead of the traditional cream cheese frosting usually associated with carrot cakes, this cake has a tunnel of lightly sweetened cream cheese in the center.
Since I often have a bag of carrots in the crisper drawer and a package or two of cream cheese in the fridge, I got started right away. Carrots stay fresh a long time but that means they sometimes get forgotten. Carrot cake is a great way to use them up and it adds nutrition to a sweet treat. Three cups of grated carrots is a decent amount of a great vegetable.
A dusting of confectioners sugar is all you need to finish this moist and yummy cake!
Surprise Carrot Cake Recipe
INGREDIENTS:
- 1 (8 oz.) pkg. Philadelphia Brand cream cheese, softened
- 1/4 c. sugar
- 1 egg, beaten
- 2 c. flour
- 1 3/4 c. sugar
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 1 c. oil
- 3 eggs, beaten
- 3 c. carrots, grated
- 1/2 c. nuts, choppedDIRECTIONS:
Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups of batter; pour remaining batter into greased and floured 9 inch Bundt pan.
Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Bake at 350 degrees, 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar, if desired.
Serves 12.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
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Thank you so much for sharing this as I was just reminiscing about this, one of my favorite recipes from that long lost book!
Hello Cecilia,
You’re welcome! It is a really delicious cake, isn’t it. Thank you for stopping by and leaving your comment 🙂
Kindly, Lorraine
first time on this site, going to try the carrot cheesecake , looks divine ,thank you for sharing
Dearest Mrs.H,
It was lovely to catch up with you!!
This carrot cake looks a little too good!
*sigh* What yummy~ness!
Love Always~ Miss Jen
We are snow bound today and this carrot cake really hit the spot, oh I so wish I had a piece!!~ I am glad you enjoyed browsing around my blog….you have a beautiful family!!~ Come again, as I will visit you as well:)
I think everyone has said everything that came into my head when I saw that cake – heaven on a plate – totally appropriate for your Bible Study!
As im listening to the book of Job ahhhh a sinfully sweet comment ♀️
I love carrot cake and this looks delicious.
Oh! That looks divine! I have been craving cake and this is just the ticket! Thanks for sharing the recipe!
Blessings!
Oh, that looks so good!!! I love, love, love cream cheese!!!