Carrot Cake Plus

Author: Kathleen Milazzo // Category:
     This is called carrot cake plus, because once you cut into it you'll find a surprise inside! Yummmmmmmmm!

  • 3 eggs
  • 1 3/4 cups sugar
  • 3 cups carrots, shredded
  • 1 cup vegetable oil
  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 1/2 cup pecans, chopped
  • 1 8oz pkg softened cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1 8oz pkg. cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tsp. vanilla extract
  • 4 cups confectioners sugar

     In mixing bowl beat sugar and eggs, then add carrots and oil and beat thoughly till well blended. Combine the flour, baking soda, salt, and cinnamon, then add that to the carrot mixture and blend well. Add in the pecans. Pour 3 cups of this batter into bundt pan that is greased and floured.

     In a bowl beat sugar and cream cheese then add the egg and mix well. Spoon this mixture over the batter and pour in the remaining batter. Bake for about 55 minutes in a 350F oven or till inserted toothpick comes out clean. Wait 10 minutes after removing from oven before you transfer to rack for complete cooling.

     To make frosting beat the cream cheese, vanilla and butter till smooth and gradually add in the sugar. Frost cake, keep in the fridge. Serves 12-16.

Photo by Geneology Photos

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