This recipe, courtesy of my mother-in-law is the best carrot cake I’ve ever had. The twist is the cream cheese filling in the middle of the cake.

Ingredients

• 2 cups flour
• 1 3/4 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup oil
• 3 eggs, beaten
• 3 cups shredded carrots
• Filling:
• 8 oz. softened cream cheese
• 1/4 cup sugar
• 1 egg, beaten

Directions

1. Combine dry ingrediants, add combined oil and eggs, mixing till just moistened.
2. Fold in carrots.
3. Reserving 2 cups of batter, pour remaining into greased/floured bundt pan.
4. Carefully pour cream cheese mixture over batter.
5. Carefully spoon reserved batter over cream cheese mixture.
6. Bake at 350 degrees for 55 minutes.
7. Cool 10 minutes and remove from pan.

This recipe was submitted by Space Opera on January 23, 2005.