Carrot Cake

This carrot cake has a very nice surprise. A cream cheese center. Can you say yum, yum?

Step 1:

In a mixer, beat the carrots, sugar, oil and eggs until well blended. In a large bowl combine the flour, baking soda, cinnamon and salt; gradually add to the carrot mixture until blended. Stir in the pecans.

Carrots and the rest of the wet ingredients ready to blend

Wet ingredients all blended

Dry ingredients

All ingredients blended together

Step 2:

Pour 3 cups batter into a greased and floured fluted or bundt pan.

Pan all greased and floured

Step 3:

In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over the batter. Top with remaining batter.

Cream Cheese filling spooned over batter

Remaining batter added

Step 4:

Bake at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

Step 5:

To make the frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar until smooth. Store the frosted cake in the refrigerator.