Surprise Carrot Cake

Typical carrot cake recipe but with a surprise center.


  • 1 8-ounce package PHILADELPHIA BRAND Cream Cheese
  • 1/4 cup of sugar
  • 1 egg, beaten
  • 2 cups of flour
  • 1 3/4 cups of sugar
  • 2 teaspoons of baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon of salt
  • 1 cup of oil
  • 3 eggs, beaten
  • 3 cups of shredded carrots
  • 1/2 cup of chopped nuts

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Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
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Preheat the oven to 350°.

Combine dry ingredients.

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Add combined oil and eggs, mixing just until moistened.

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Fold in carrots and nuts.

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Reserve 2 cups of batter; pour remaining batter into greased and floured 9-inch bundt pan.

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Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.

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Bake at 350°, 55 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool thoroughly.
Sprinkle with powdered sugar, if desired.
(12 servings)




-R. Vargas

Philidelphia Brand Cream Cheese Cookbook |

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