Inside Out Carrot Cake!

Why is it called inside out? Cuz the Cream Cheese Icing is on the INSIDE! I've made Inside Out Carrot Mini Muffins before and they turned out awesome so why not a whole loaf right? I also added LOTS of walnuts and raisins and what a DECADENT cake this was! Creamy icing surrounded by moist carrot cake...SO good! (AND I substituted some whole wheat flour so I won't feel as guilty about eating all that cream cheese!)

Ingredients:


1/2 c whole wheat flour
1 c all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 c packed brown sugar
1/2 c white sugar
1/2 c canola oil
1 egg, lightly beaten
1 c shredded carrots (I used 10 baby carrots)
1/2 c chopped walnuts
1/2 c raisins


Cream Cheese Filling:
8 oz cream cheese, room temperature
1/4 c white sugar
1 egg


Prep:


1. To make Cream Cheese Filling: In a food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the egg and process just until incorporated. Do not over process. Set aside.


2. Preheat oven to 350°F. Spray a 9x5-in loaf pan with cooking spray. In a bowl, sift together the flours, cinnamon, baking soda, baking powder and salt.


3. In a separate bowl, combine the sugars, oil and egg. Slowly add the dry ingredients and mix thoroughly. Stir in carrots, walnuts and raisins. (The mixture will seem dry.)


4. Pour half of the batter into prepared pan. Add the filling on top of the batter, smoothing the tops. Top with the remaining half of batter. (The filling will ooze out a bit on top.) Bake for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.