Carrot Cream Cheese Cake March 25, 2016

     There may be a little work involved in making this delicious cake, but I guarantee you will not be disappointed in how it turns out.  It’s a great way to start your Fall season baking, and the flavor in this cake will keep you coming back for more!  I hope you enjoy this as much as my family did!Carrot Cream Cheese Cake


4 eggs
1 1/4 c oil
2 cups sugar
2 tsp vanilla extract
2 c flour
2 tsp baking soda
2 tsp baking powder 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
3 c grated carrots
1 c chopped walnuts

Cream Cheese Filling
8 oz cream cheese (room temperature)
1 egg
1/2 cup sugar
**Mix the filling till smooth, and set aside while you make your cake batter.

Preheat oven to 350 degrees. Grease and flour a bundt pan or 2 bread pans.

In a large bowl, beat eggs, oil, sugar & vanilla. Next, add baking soda, baking powder, salt, cinnamon, nutmeg, carrots & walnuts. Mix well, and then add your flour. Mix until you have a nice cake batter. Pour half the batter in your pan. Scoop spoonfuls of the cream cheese filling and drop them evenly across the top of the cake batter. Do not push the cream cheese into the cake batter or spread it. It will settle in perfectly all on it’s own. Pour the rest of your cake batter on top of the cream cheese layer. Leave at least a half inch header at the top of the pan. If you have leftover batter, bake it up in some muffin tins. You can be the first to taste test this delicious cake!

Bake for approximately 1 hour or until a toothpick comes out clean. When you remove it from the oven, let it sit for 5 minutes, and then flip the cake out of your bundt pan. Refrigerate before frosting.

You can use cream cheese frosting, confectioner’s sugar drizzle, or simply dust the top with confectioners sugar. Return the cake to the fridge & let it cool completely. When you slice it, you’ll be impressed with how pretty it turned out. I promise you, it tastes even better! Enjoy!