Prep Time::10 mins
Cook Time::55 mins
Additional Time::10 mins
Total Time:: 1 hr 15 mins
Servings::12
Yield::1 cake
Ingredients
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Filling:
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg, beaten
Cake:
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
Directions
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.