Delicious Carrot Cake with Cream Cheese Swirl!

If there’s anyone who has got a sweet tooth it’s me! Listen, once I start I just can’t stop! I have tried several carrot cake recipes throughout the years and I decided I’d develop my own. Perfect for entertaining or just simply a snack you’d like to keep coming back to, this carrot cake will satisfy that sweet tooth and more. Swirled with a cream cheese filling and topped off with buttercream icing and sweetened coconut flakes, you’ll keep this recipe stacked in your stash of cake recipes for life!

[recipe-ingredients]

3 cups of grated carrots (grate fresh carrots, don’t buy pre-shredded)

2 cups self rising flour

1/2 cup granulated sugar (Use 1 cup if you like a sweet cake!!! This cake is not very sweet!)

1/2 cup brown sugar

1/2 tsp salt

3 eggs, beaten

1/4 cup vegetable oil

1 tbsp vanilla extract

1 tsp ground nutmeg

1 tsp cinnamon powder

1 tsp rose water

1/2 cup of sweetened coconut flakes (for the topping)

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For cream cheese swirl:

4 oz cream cheese

1/4 cup granulated sugar

1 large egg yolk

1 tsp almond essence

1 tsp vanilla extract

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[recipe-directions]

Preheat oven to 350 degrees.

You’ll be needing 2 large mixing bowls. In one bowl, mix your 3 cups of shredded carrot, granulated sugar, brown sugar, vanilla, rose water, nutmeg, and cinnamon powder. Add beaten egg and vegetable oil. In another bowl mix flour and salt together. Using a hand mixer or whisk, slowly add the carrot mixture to the flour and salt and mix until smooth. Add to a greased loaf pan or non stick loaf pan. Now mix cream cheese, egg yolk, vanilla, & almond essence in a separate bowl and swirl throughout mixture. Bake for approximately 30 minutes or until a toothpick or knife comes out clean after inserting. Cover cake with foil for 2 hours while cake is cooling. This will trap moisture and allow for a moist cake. Once cake is cooled, remove foil and top with buttercream icing or vanilla icing. Sprinkle sweetened coconut flakes on top and enjoy!

[/recipe-directions]