the mixed icing (notice the heart?)
the cake, pre-icing (once again, notice the hearts? heaps of love goin' on around here!)
the finished cake
Surprise Carrot Cake
3 eggs
1 3/4 cups sugar
3 cups shredded carrots
1 cup olive oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
Filling:
1, 8 oz package cream cheese, softened
1/4 cup sugar
1 egg
Frosting:
1, 8 oz package cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners’ sugar
In a mixing bowl, beat eggs and sugar. Add carrots and oil; beat until blended.
Combine the flour, baking soda, cinnamon and salt. Add to carrot mixture; mix well. Stir in pecans.
Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.
In mixing bowl, beat cream cheese and sugar. Add egg; mix well. Spoon over batter. Top with remaining batter.
Bake at 350 for 55-60 minuets or until a toothpick inserted near the center comes out clean. Cool for 10 minuets before removing from pan to a wire rack to cool completely.
For frosting:
In a small mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually add confectioners’ sugar.
Once cooled, frost cake and store in the refrigerator.
NOTE:
I did not add the pecans, as the receiver of the cake does not like them.
also, I added a bit of cinnamon to the cream cheese icing. partly because it was SUPER sweet and cinnamon always works well with taking the edge off of supersuper sweet icing. and partly because, well, I just love cinnamon and assume that everyone else does, too. ;)
xoxo!
candice
