Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan and set aside.
Combine the cream cheese, 1/4 cup sugar and one beaten egg in a small mixing bowl. Mix using a hand mixer until well blended. Set mixture aside. This is the "surprise" batter.
For the cake, combine the 1 cups sugar, baking soda, cinnamon and salt in the mixing bowl of an electric mixer. In a small bowl combine the oil and the 3 beaten eggs. Add this to the dry ingredients and mix well until just moistened. Fold in the carrots and the nuts. Reserve four cups of this cake batter. Pour the rest of the cake batter into the prepared Bundt pan.
Pour the "surprise" batter over the cake batter (in the Bundt pan). Level off using a rubber scraper. Pour the rest of the cake batter over the "surprise" batter. Be sure to spread the cake batter well to cover the "surprise". Level off using a rubber scraper.
Bake the cake at 350 degreees F for 55 minutes or until a cake tester inserted comes out clean.
Cool in pan for 10 minutes. Loosen cake and invert onto a serving plate. Cool completely,
Sift confectioners sugar on top before serving.
When you slice the cake you see the surprise...the icing in the middle of the cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (193g)|
|Recipe Makes: 16|
|Calories from Fat: 203 (34%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 227.1mg||70 %|
|Sodium 287.7mg||10 %|
|Potassium 198.7mg||5 %|
|Total Carbohydrate 92.9g||27 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 91.2g|
|Protein 9.9g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 600
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