Prep time: 25 min Bake time: 55 min Yield: 16 servings
Ingredients:
Cake:
3 c shredded carrots
1 3/4 c sugar
1 c canola oil
3 large eggs
2 c all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1/2 c chopped pecans
Filling:
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
1 large egg
Frosting:
1 pkg (8 oz) cream cheese, softened
1/4 c butter, softened
2 tsp vanilla extract
4 c confectioners’ sugar
Directions:
In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In another large bowl, combine flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10 inch flute pan.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
Bake at 350 degrees for 55 – 60 min or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners’ sugar until smooth. Frost cake. Store in refrigerator.
