Surprise Carrot Cake
Discover the irresistible charm of Surprise Carrot Cake, a show-stopping dessert that's as delightful to eat as it is to make. This moist and flavorful carrot cake features the warm spices of cinnamon and a touch of tropical sweetness from crushed pineapple, but the true “surprise” lies in its rich, creamy cheesecake-inspired layer tucked inside. The delicate cream cheese filling adds a luxurious texture and a hint of tangy goodness that pairs beautifully with the nutty crunch of optional walnuts. Perfectly balanced and baked to golden perfection, this cake is crowned with layers of love in every bite. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this unique twist on classic carrot cake will leave everyone asking for seconds. Easily prepared in a 9-inch springform pan, it's the ultimate dessert for impressing family and friends.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 8 ounces cream cheese (softened)
- 0.5 cups powdered sugar
- 2 tablespoons sour cream
- 0.5 cups pineapple chunks (drained)
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, beat 3 eggs, vegetable oil, and 1 teaspoon of vanilla extract until fully combined.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
Fold in the grated carrots, pineapple chunks, and chopped walnuts (if using), then set the batter aside.
In a medium bowl, beat the cream cheese, powdered sugar, sour cream, and the remaining egg and vanilla extract until smooth and creamy.
Pour half of the carrot cake batter into the prepared pan and spread evenly.
Gently dollop the cream cheese mixture over the batter and carefully spread it out in an even layer, leaving about 1 inch of space from the edges.
Top with the remaining carrot cake batter, spreading it evenly to cover the cream cheese layer completely.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before removing the sides of the springform pan.
Let the cake cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 78.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 352 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1326 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
