This is a wonderful filled Bundt cake with frosting inside! It is always a favorite at carry-in dinners and potlucks.
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- white sugar: 0.25 cup
- egg: 1 piece (beaten)
- all-purpose flour: 2 cups
- ¾ cups white sugar: 1 piece
- baking soda: 2 tsp
- ground cinnamon: 2 tsp
- salt: 1 tsp
- vegetable oil: 1 cup
- eggs: 3 piece (beaten)
- carrots: 3 cups (shredded)
Metric Conversion
Stages of cooking
-
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.
