Carrot cake is one of those desserts that naturally goes with Easter.  This carrot cake has a surprise of cream cheese filling in the middle that adds a delicious little twist. Cream Cheese Filled Carrot cake

This carrot cake is so moist and so yummy.  My husband was (until today) a carrot cake hater.  When he ate some of this today, he stated that it isn’t carrot cake.  (At least, not as he knew it.)  This means that he loved it and ate nearly half of it all by himself.  It’s that good.

Cream Cheese Filled Carrot Cake

3 cups shredded carrots (about 5-6 good sized carrots)
1 3/4 cups sugar
1 cup olive oil
3 eggs
2 cups whole soft white wheat flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1/2 cup chopped pecans

Filling:

1 pkg. (8 oz) cream cheese, softened
1/4 cup sugar
1 egg

Cream Cheese Frosting:

1 pkg. (8 oz) cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
4 cups powdered sugar

In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 2 1/2 cups batter into a greased and floured 10-in. fluted tube pan.

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

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.

For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners’ sugar until smooth. Frost cake.

 *Recipe from Taste of Home