Description
A moist carrot bundt cake filled with rich cream cheese, perfect for celebrations or cozy gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your bundt pan.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until blended.
- Mix the vegetable oil and eggs in another bowl until light and frothy.
- Combine the wet ingredients into the dry ingredients until just mixed.
- Fold in the grated carrots and walnuts gently with a spatula.
- Pour half of the batter into the prepared bundt pan.
- Beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Spoon the cream cheese mixture over the batter and spread it evenly.
- Top with the remaining batter, surrounding the cream cheese filling.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Whip the heavy cream and frost the cake as desired.
Notes
This cake can be made a day in advance and stored in an airtight container. Allowing the flavors to deepen improves the taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg