Ingredients for Inside Out Carrot Cake
- 3 large eggs
- 1 1/2 cups granulated sugar; 1/2 cup powdered sugar
- 2 cups grated carrots
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup chopped walnuts
- 1/2 cup raisins (optional)
- 8 ounces cream cheese (softened)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
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How to Make Inside Out Carrot Cake
- **Make the Cream Cheese Filling:** In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup chopped walnuts until smooth and creamy.
- Set aside.
- **Prepare the Cake Batter:** Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan.
- In a large bowl, whisk together 3 large eggs and 1 1/2 cups granulated sugar until light and fluffy.
- Add 1 cup vegetable oil, 2 cups grated carrots, and 1 teaspoon vanilla extract. Beat until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1/2 cup chopped walnuts and 1/2 cup raisins (optional).
- **Assemble the Cake:** Pour 1 1/2 cups of the cake batter into the prepared pan. Spread half of the cream cheese filling evenly over the batter.
- Top with the remaining cake batter, spreading it to cover the filling as much as possible.
- **Bake:** Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- **Dust & Serve:** Once cooled, dust generously with powdered sugar and serve. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
154g
Fat
36g
Carbs
19g
