Description
A moist and flavorful Carrot Bundt Cake filled with rich cream cheese, perfect for any occasion.
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 (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your bundt pan thoroughly.
- Mix the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Combine the oil and eggs in another bowl until fully combined.
- Bring together the wet and dry mixtures until just combined. Fold in the grated carrots and walnuts.
- Layer half of the batter into the bundt pan.
- Prepare the cream cheese filling by beating cream cheese, powdered sugar, and vanilla until smooth.
- Add the cream cheese mixture over the batter, then top with the remaining batter.
- 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.
- Finish by whipping the heavy cream and frosting the cooled cake as desired.
Notes
For best results, make sure your eggs and cream cheese are at room temperature. Freshly grated carrots offer the best flavor and moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg