Carrot Cream Cheese Bundt Cake
This Carrot Cream Cheese Bundt Cake is a cozy, comforting dessert that brings together the best of two classic treats, carrot cake and cheesecake into one stunning creation.
Ingredients
For the Carrot Cake Batter
- 2 cups (250g) all-purpose flour
- 1 ½ tsp (6g) baking powder
- 1 ½ tsp (9g) baking soda
- 1 tsp (5g) salt
- 2 tsp (6g) cinnamon
- 1/2 tsp (2g) nutmeg
- 4 eggs
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) sugar
- 2/3 cup (160ml) canola oil
- 1/2 cup (120g) buttermilk
- 12 oz (350g) finely grated carrots (about 4-5 medium carrots)
- 1 cup (100g) pecans , toasted and chopped
Cream Cheese Filling
- 12 oz (350g) cream cheese , at room temperature
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1 tsp (5g) vanilla extract
For the cream cheese glaze
- 5 oz (150g) cream cheese
- 3 tbsp (24g) powdered sugar
- 4-6 tbsp (60-90ml) milk or cream
- 1 tsp (5ml) vanilla extract
- a pinch of salt
- cinnamon , to taste
Instructions
Prepare the carrot cake batter.
- Preheat the oven to 350°F (180C). Butter and dust with flour a 9 or 10-inch (23-25cm) Bundt pan.
- In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, add eggs with both sugars and mix for a few minutes until creamy and lighter in color. Add oil and buttermilk and mix until well combined. Gradually mix in the flour mixture. Using a spatula, to incorporate the grated carrot and toasted pecans.
- Set aside.
Prepare the cream cheese filling.
- In a large bowl, mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.
- Pour about one-third up to half of the carrot cake batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Place the rest of the carrot cake batter over the cream cheese filling and on the edges.
- Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool slightly in the pan onto a rack for 10-15 minutes.
- Invert and cool completely.
Prepare the cream cheese glaze.
- Mix the cream cheese with powdered sugar, salt, vanilla extract, and cinnamon. Gradually add cream and milk until you reach the desired pouring consistency.
- Drizzle the glaze over the cake. Enjoy!
Video
Nutrition
Serving: 1 serving out of 16Calories: 409kcalCarbohydrates: 37gProtein: 6gFat: 26gSaturated Fat: 8gCholesterol: 184mgSodium: 454mgPotassium: 204mgFiber: 1gSugar: 23gVitamin A: 4072IUVitamin C: 1mgCalcium: 104mgIron: 1mg