Surprise Carrot Cake

Name: Surprise Carrot Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 59 milliliters butter, softened; 237 milliliters canola oil; 710 milliliters shredded carrots; 946 milliliters confectioners sugar; 227 grams package cream cheese, softened; 1 egg; 3 eggs; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 118 milliliters chopped pecans; 1 teaspoon salt; 59 milliliters sugar; 2 teaspoons vanilla extract

Surprise Carrot Cake could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 337 calories, 4g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 16. 1 person found this recipe to be flavorful and satisfying. It works best as a dessert, and is done in roughly 1 hour and 20 minutes. Head to the store and pick up sugar, flour, canolan oil, and a few other things to make it today. Easter will be even more special with this recipe. Users who liked this recipe also liked Carrot Cake Cream Cheese Surprise Muffins, Pineapple and Carrot Surprise Muffins, and Surprise Spice Cake.

Instructions

In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans.

Ingredients you will need

Baking Soda

Cinnamon

Carrot

Pecans

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Bowl

Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.

Equipment you will use

Frying Pan

In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.

Ingredients you will need

Cream Cheese

Sugar

Egg

Equipment you will use

Bowl

Bake at 350° for 55-60 minutes 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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

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 the refrigerator.

Ingredients you will need

Powdered Sugar

Cream Cheese

Frosting

Vanilla

Butter

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2teaspoons

baking soda 59milliliters

butter, softened 237milliliters

canola oil 710milliliters

shredded carrots 946milliliters

confectioners' sugar 227grams

package cream cheese, softened 1

egg 3

eggs 473milliliters

all-purpose flour 2teaspoons

ground cinnamon 118milliliters

chopped pecans 1teaspoon

salt 59milliliters

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "