Ingredients

The following ingredients have 8 Servings
  • Shortening to grease pan
  • 2 1/4 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp nutmeg
  • 1 Tbs cinnamon
  • 3/4 cup unsalted butter
  • 1 large egg (beaten)
  • 3/4 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup grated (or finely chopped, carrot pieces)
  • 1 egg beaten
  • 1/4 -1/2 cup sugar (depending on how sweet you want it, 1/4 works great for me)
  • 8 ounces cream cheese
  • 1/4 cup pineapple preserves (optional)

Instruction

  • Preheat oven to 350 degrees
  • Grease a 9 inch springform or round cake pan
  • In a large bowl combine flour and sugar, cinnamon, and nutmeg
  • Cut in butter and using 2 forks or a pastry cutter, form crumb mixture. (Cut until mixture resembles fine crumbs)
  • Reserve 1 cup of crumb topping, and set aside
  • To the rest of the mixture add in eg, sour cream, salt, baking powder, baking soda, and carrots. Mix well.
  • Spread over the bottom of prepared pan, and up the sides. The batter is thick, just press it where you want it, and form a bit of a well to hold cream cheese filling.
  • In a separate bowl combine cream cheese , sugar, and beaten egg.
  • Pour into the well you formed.
  • If using them, spoon preserves over the cream cheese as evenly as possible.
  • Spread reserved crumb mixture over the top of the cake, distributing evenly.
  • Bake for 45 minutes to 55 mins (may need an hour if carrots are super wet), test doneness with toothpick inserted in center.
  • Cool for at least 30 minutes, preferably overnight in the fridge.