Category: Sweet Treats
Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
55 Mins
Total Time:
1 Hr 5 Mins
Ingredients
Adjust Servings
Instructions
- Put 8 ounces of cream cheese in a bowl with 1/4 cup of sugar and 1 egg. Use a blender to blend this until it is smooth. Set aside for later use as the filling.
- Wash, peel, and shred the carrots.
- In a large bowl, combine 2 cups flour, 1 & 3/4 cups sugar, 1 teaspoon of salt, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, and 1 teaspoon of sea salt. Mix this together with a fork, and form a pit in the middle.
- Pour your 1 cup of vegetable oil, along with 3 eggs, and 1 teaspoon of vanilla in the large bowl with your dry ingredients. Stir everything together until it is smooth.
- Add in the 3 cups of shredded carrots and 1 cup of chopped pecans. Fold everything together evenly.
- Set aside 2 cups of batter.
- Spray a 9 inch bundt pan with non stick spray containing flour.
- Begin filling in the bottom half of the pan with the batter.
- Spoon in the cream cheese filling in the middle of the cake.
- Cover the filling with a top layer (the 2 cups of batter set aside earlier).
- Bake at 350 degrees Fahrenheit for approximately 45 to 55 minutes, or until a toothpick comes out clean.
- Let cool for about 10 minutes before turning over the pan to pop the cake out on a flat surface.