- 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
For Cake Layer:
For Cream Cheese Filling:
1Preheat oven to 350 degrees
2Grease a 9 inch springform or round cake pan
3In a large bowl combine flour and sugar, cinnamon, and nutmeg
4Cut in butter and using 2 forks or a pastry cutter, form crumb mixture. (Cut until mixture resembles fine crumbs)
5Reserve 1 cup of crumb topping, and set aside
6To the rest of the mixture add in eg, sour cream, salt, baking powder, baking soda, and carrots. Mix well.
7Spread 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.
8In a separate bowl combine cream cheese , sugar, and beaten egg.
9Pour into the well you formed.
10If using them, spoon preserves over the cream cheese as evenly as possible.
12Bake for 45 minutes to 55 mins (may need an hour if carrots are super wet), test doneness with toothpick inserted in center.
13Cool for at least 30 minutes, preferably overnight in the fridge.