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Surprise Carrot Cake

Surprise Carrot Cake

Spring has sprung (finally) and with it has come another Secret Recipe Club reveal day. This month, I was assigned to Lynn’s blog, Turnips 2 Tangerines. Lynn is semi-retired from the retail/restaurant industry and is a certified Gourmet Chef and Caterer! Lynn married her junior high school sweetheart and now lives on a picturesque lake in an old home that she and her husband renovated on their own. She has quite the arsenal of recipes on her blog and I encourage you to take a look!

We hosted Easter dinner for my family this year and I needed a dessert to “wow” the crowd. For some reason, carrot cake seems like the most appropriate dessert for a spring holiday, although I’ve never made it before. I liked that this particular carrot cake recipe had something that set it apart from most. The surprise filling made it special. This cake was amazing! We all had a slice on Easter, and even after giving some to my mom and my sister-in-law to take home, I ended up with half a cake left. I ate some for breakfast and treated myself to dessert each night. I finally finished it up on Friday. It held up well in the fridge for almost a week! Thank you, Lynn, for sharing such a special dessert recipe!

For the Filling
1 (8 oz) package Cream Cheese, softened
1/4 cup Sugar
1 Egg

In a medium bowl, beat the cream cheese and sugar. Add the egg and mix well. Refrigerate the filling while making the cake batter. 

For the Cake
3 Eggs
1 3/4 cup Sugar
3 cups Shredded Carrots
1 cup Vegetable Oil
2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1 teaspoon Salt
1/2 cup Chopped Walnuts

In a mixing bowl, beat the eggs and sugar. Add the carrots and oil and beat until blended. In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add the dry mixture to the carrot mixture and mix well. Stir in the walnuts. Pour half of the batter into a greased bundt pan. Spoon the cream cheese filling into the bundt pan and top with the remaining batter. Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted near the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing from the pan to cool completely. 

For the Frosting
1 (8 oz) package Cream Cheese, softened
1/4 cup Butter, softened
2 teaspoons Vanilla Extract
4 cups Powdered Sugar (I only used 2)

In a small bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar until the frosting has reached the desired consistency. Frost the cake and store it in the fridge until ready to serve.  

SOURCE: Turnips 2 Tangerines

Reader Comments (17)

I had carrot cake about 4 times in March and April. I had many birthdays to celebrate and Easter. Carrot cake is the favorite this time of year. Love this bundt version. Happy Reveal Day!

April 28, 2014 | Unregistered CommenterEmily @ Life on Food

What a cake! I am completely going to make this cake as soon as I possibly can! FABULOUS, FABULOUS SRC pick!!!!! :-)

April 28, 2014 | Unregistered Commenteravril

That's so awesome! It's like a little surprise waiting for you as you eat your cake! Yum!

April 28, 2014 | Unregistered CommenterChristine

Absolutely wonderful choice for your SRC this month! I haven't had carrot cake in at least 20 years. what's wrong with me?

April 28, 2014 | Unregistered CommenterSallyBR

this is such a beautiful cake! And love the idea of the cream cheese swirl surprise. Good choice this month!

April 28, 2014 | Unregistered CommenterLauren Everson

That's a wowser of a dessert! Must make!

I've never been brave enough for a rolled cake - that is so pretty!! Happy reveal day!

I love the cream cheese in the middle... so yummy!!

Carrot cake is one of my favorite cakes. It's just so amazing :) Love the little surprise in this one. I need to make it for sure. Happy reveal day!

April 28, 2014 | Unregistered CommenterSarah E

I am all about that cream cheese swirl!

I am so glad you liked the Carrot Cake:) Every year I make this cake for my hubby on his birthday, it's his favorite! (but then everything tastes better with cream cheese spread on it!! lol ) One reason I like this cake is because it does keep for a while in the refrigerator:) Happy Reveal Day!! Lynn @ Turnips 2 Tangerines

This is perfect for Easter. I love carrot cake especially with cream cheese frosting. The surprise filling is brilliant - I will have to give this a go! Great SRC pick.

April 29, 2014 | Unregistered Commenterbakingaddict

This cake looks delicious. I love Lynn's blog!

April 29, 2014 | Unregistered CommenterKaren

I love carrot cake, but I've never made one with a filling like that. It looks amazing and I cannot wait to give that a try.

Hold the phone - cream cheese inside and outside??!! I think I'm in love! Great pick :)

May 1, 2014 | Unregistered CommenterJJ - 84thand3rd

Carrot cake might just be my favorite cake in the whole world! Especially with cream cheese icing. Pinning this right now!!! Great pick this month.

Beautiful looking cake! I have yet to try carrot cake. May have to start with this. Great pick!

May 5, 2014 | Unregistered CommenterTara

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