Surprise Carrot Cake Recipes

Steps:

• Combine cream cheese, sugar and one 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 batter; pour remaining batter into a 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 F 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.
• 12 Servings.

Steps:

• Preheat oven to 350°F Grease and flour 9x13 pan; set aside. Stir together Sugar, spice, baking powder, baking soda, and 1/2 tsp salt.
• In large mixing bowl beat butter with electric mixer for 30 seconds. Add Sugar mixture; beat until combined. Add eggs and vanilla, beat until Combined. Stir in apples, raisins, lemon juice and carrots. Stir in four Until combined. Spread in pan.
• Bake for 35 to 40 minutes or until a wooden toothpick inserted near centers Come out clean. Cool in pan.
• Apple Topping:.
• Core 2 medium red cooking apples; cut into 3/4 inch wedges. In large skillet Melt 2 tablespoons butter. Stir in 1/4 cup packed brown sugar and apples.
• Cook over medium heat about 8 minutes or just until tender; stir Occasionally. Remove from heat; cool slightly.
• Add apple topping to cake.

Steps:

• Heat oven to 350 F. Spray two 9 inch round cake pans generously with non stick spray with flour. Combinecake flour, sugar, baking soda, cinnamon, salt, and allspice in a medium bowl. In a large bowl, combine mayonnaise, eggs, and crushed pineapple with juice. Add flour mixture; beat with electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes, scraping bowl occassionally. Stir in carrots and pecans. Pour batter into prepared pans. Bake 28-32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pans to wire rack. Cool completely. Beat room temperature cream cheese, butter, and vanilla in mixer bowl with electric mixer until well combined. Gradually add powdered sugar. Add milk by tablespoonful until frosting reaches a spreadable consistency.

Steps:

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

Steps:

• Combine cream cheese, sugar & egg, mixing until well blended. Set aside.
• Combine dry ingredients. Add combined oil and eggs, mixing until moistened. Fold in carrots and nuts/raisins. Reserve 2 cups of batter.
• Pour remaining batter into a 9-inch Bundt pan. Pour cream cheese mixture over batter. Carefully spoon reserved batter over cream mixture, spreading to cover.
• Bake at 350 degrees F for 55 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes sprinkle with power sugar, if desired.