Carrot Cake Bundt Cake
Just wait until you get to the delectable cream cheese filling in this amazing carrot cake!
I think if I had to choose my most favorite kind of cake, it would be carrot cake. I have not met one I did not like. I like when they have pineapple and coconut in it or if it doesn’t. I love the combo of carrot cake and cream cheese frosting too. I was excited to try a bundt cake recipe with a cream cheese filling again. I believe I’ve tried it once before and it wasn’t a very fruitful venture. This recipe worked and it was delicious. I like that there was no pressure to cover the cream cheese fully and it turned out lovely. I made my cream cheese frosting a little thinner to pour on top and that worked out well too!
What You Need:
For the Cake:
2 cups granulated sugar
1 cup canola oil
4 large eggs
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
2 cups shredded carrots
1 cup chopped pecans
For the Filling:
8 oz. cream cheese, softened
1/3 cup granulated sugar
1 tsp. vanilla extract
1 large egg
For the Frosting:
4 oz. cream cheese, softened
3 Tbsp. milk
2 cup powdered sugar
1/4 cup toasted coconut
Directions:
For the Cake: In a large bowl, mix together all of the cake ingredients until well combined. Batter will be thick. Set aside.
For the Filling: Beat together all ingredients in a medium bowl until smooth and creamy. Set aside.
With about 3/4 of the batter, pour batter into a greased Bundt pan. Reserve remaining batter.
Carefully spoon cream cheese mixture into pan without letting it touch the edges of the pan.
Then spoon the remaining batter over the top of the cream cheese - it is fine if it doesn’t cover the cream cheese completely.
Bake in a preheated 350 degree oven for 60 to 65 minutes or until golden brown and pulling away from sides.
Remove from oven and let cool in pan for 5 to 10 minutes. Then invert onto a wire rack or serving platter to let cool completely.
For the Frosting: Beat together cream cheese with milk and powdered sugar until smooth. Place into a large zipper bag or piping bag and pipe onto cake. Or make it slightly thinner and pour onto cake. Immediately sprinkle with coconut.
Recipe slightly adapted from Shugary Sweets
