SURPRISE CARROT CAKE

“A cousin gave me this carrot cake recipe. It’s a wonderful potluck pleaser with its ‘surprise’ cream cheese centre. My husband and our two young children love it, too!”

Prep Time: 25 minutes

Bake Time: 55 minutes + cooling Yield: 16 servings

1. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt, then gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.

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

3. Bake at 350°F for 55-60 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

4. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners’ sugar until smooth. Frost cake. Store in the refrigerator. 3 cups shredded carrots

1¾ cups sugar

1 cup canola oil

3 large eggs, room temperature

2 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

½ cup chopped pecans

FILLING

1 pkg (8 oz.) cream

cheese, softened

¼ cup sugar

1 large egg, room temperature

FROSTING

1 pkg (8 oz.) cream cheese,

softened

¼ cup butter, softened

2 tsp vanilla extract

4 cups confectioners’ sugar

NUTRITIONAL INFORMATION Amount Per Serving (1 slice): 570 calories, 30 g fat, 92 mg cholesterol, 442 mg sodium, 71 g carbohydrate, 55 g sugars, 2 g fibre, 6 g protein.

Lisa Bowen, Little Britain, Ont.