Bundt Carrot Cake Surprise

Course : Cakes
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


8 ounces cream cheese -- softened
1/3 cup sugar
1 large egg
1 teaspoon vanilla
1 package super moist yellow cake mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3/4 cup water
2 1/2 cups shredded carrots -- (4-5 carrots)
1 recipe whipped lemon frosting
1 Cup shredded coconut -- optional

Preparation / Directions:

Cream together cream cheese, sugar, egg and vanilla. Set aside. This is the cake filling. Mix cake mix, cinnamon, nutmeg, and ginger as directed on cake mix, but decrease water from 1-1/2 cups to 3/4 cup. Stir in shredded carrots. Grease and flour a bundt pan. Pour half of the cake batter into the pan. Top with the filling. Add remaining half of batter. Bake at 350` for 40-50 minutes, or until toothpick comes out clean. Let cool on rack for 30 minutes. Invert onto serving plate (cake should fall freely). Cool completely. Frost with commercial Whipped Lemon Frosting, and top with shredded coconut, if desired.


Nutritional Information:

1274 Calories (kcal); 85g Total Fat; (58% calories from fat); 26g Protein; 108g Carbohydrate; 436mg Cholesterol; 839mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes