Description
This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 large egg, beaten
- 2 cups all-purpose flour
- 1 ¾ cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs, beaten
- 3 cups shredded carrots
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine cream cheese
- sugar
- and egg in a bowl for filling
- mixing until well blended. Set aside.
- Combine flour
- sugar
- baking soda
- cinnamon
- and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture
- spreading to cover.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 12