Cream Cheese Stuffed Carrot Cake
This moist and delicious carrot cake is filled with a creamy tangy cream cheese center, providing the perfect balance of flavors for a cozy dessert.
Ingredients
For the carrot cake
- 2 cups grated carrots Fresh, not pre-shredded
- 4 large eggs Room temperature
- 2 cups all-purpose flour Or whole wheat flour for a healthier option
- 2 cups brown sugar Packed
- 1 cup vegetable oil Can substitute some with applesauce
- 1 teaspoon cinnamon For added warmth
- 1 cup walnuts Optional, can substitute with pecans
For the cream cheese filling
- 8 ounces cream cheese Softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch pan.
- In a large bowl, combine the grated carrots, eggs, oil, and brown sugar. Mix until well combined.
- In another bowl, whisk together the flour, cinnamon, and walnuts. Gradually add to the wet ingredients, mixing until just combined.
Assembly
- Spread half of the carrot cake batter into the prepared pan.
- In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese filling over the batter in the pan.
- Top with the remaining carrot cake batter and smooth out.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
- For best results, chill the cake before slicing.
Notes
You can add raisins or shredded coconut for variation. Serve warm with ice cream or chilled for a cheesecake-like experience. Leftover cake can be repurposed for cake pops.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 14gSaturated Fat: 6gSodium: 180mgFiber: 2gSugar: 30g
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