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  • January 28, 2023

Inside Out Carrot Cake

February 6, 2012 By Betsy Cohen

Desserts Required - Inside Out Carrot Cake

Inside Out Carrot Cake

Every so often, I have fun taking a traditional recipe and flipping it around. You know, it’s kind of like giving someone something they really aren’t expecting. Turning a cake inside out is the perfect example.

My Inside Out Carrot Cake is made in a bundt pan (have I mentioned how much I love using a bundt pan?) and looks pretty much like a nice, toasty brown carrot ring. Yet, when the cake is cut, one finds this incredibly yummy cream cheese filling.

Desserts Required - Inside Out Carrot Cake

What could possibly make a cream cheese filling so divine? The secret is blending crushed pineapple into the filling. There are additional crushed pineapples in the cake itself, but for me, the filling is what sends me right over the edge.

All of the other goodies we want in a carrot cake are still there, such as pecans, nutmeg and cinnamon, but flipping the cake inside out is a very easy way to serve something that everyone will love.

You don’t even have to let anyone know how incredibly easy this recipe is to bake. Let them think you have worked as hard as you would to frost and decorate a traditional carrot cake…I’ll never tell.

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Inside Out Carrot Cake
5.0 from 2 reviews
Print
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 10
Ingredients
  • Cake:
  • 2 cups all purpose flour
  • 1 cup sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 egg
  • 4 ounces carrots, grated
  • ⅔ cup vegetable oil
  • ⅓ cup pecans, broken into pieces
  • 2 tablespoons crushed pineapple
  • ½ teaspoon vanilla extract
  • Cream Cheese Filling:
  • 16 ounces (1 pound) cream cheese, softened
  • ½ cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons crushed pineapple
  • Topping:
  • confectioners sugar for dusting
Instructions
  1. Preheat the oven to 350°. Set aside a 14 cup Bundt pan.
  2. For the cake:
  3. Combine the flour, sugar, salt, nutmeg, cinnamon and baking soda in a large mixing bowl. Mix on low speed to combine the ingredients.
  4. Add all of the remaining ingredients and mix on medium low speed until well blended. Set aside while preparing the filling.
  5. For the filling:
  6. In a separate mixing bowl beat the cream cheese and sugar until light and creamy, about 3 minutes, scraping the bowl down periodically. Add the egg yolk, vanilla and 2 tablespoons crushed pineapple and mix on low speed until well blended.
  7. Grease the Bundt pan (i.e. Pam®). Spoon roughly one-third of the cake batter, which will be thick, around the bottom of the pan. With the back of the spoon, form a pocket through the middle of the batter (this will hold the filling).
  8. Spoon the filling into the middle of the pocket that was just made in the cake batter. It will go above the layer of cake batter, but should not touch the sides of the pan.
  9. Lastly, use a spatula to transfer the remaining cake batter over and around the filling. Do a little bit of batter at a time as it is thick and will not spread without disturbing the filling.
  10. Bake at 350° for 45 minutes. Cool completely in the pan on a cooling rack.
  11. Use a small metal spatula to carefully go around the edges of the bundt pan. Invert the cake onto a serving platter, give a shake (if the cake does not drop right down) and remove the bundt pan.
  12. For the topping:
  13. Dust with confectioners sugar and serve.
  14. Betsy's tidbit:
  15. If using one mixing bowl, prepare the filling first and then transfer the filling to a separate bowl. Clean the mixing bowl and you are ready to proceed with the cake batter.
2.1.7

 

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Desserts Required - Betsy's Favorite Things

Filed Under: Cakes Tagged With: all purpose flour, baking soda, carrots, confectioners sugar, cream cheese, crushed pineapple, egg, ground cinnamon, ground nutmeg, pecans, salt, sugar, vanilla extract, vegetable oil

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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