Carrot Cake Bundt Cake Recipe
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Carrot Cake Bundt Cake Recipe
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 1/2 cups carrot peeled and grated
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 1 cup pecans I use my food processor, finely chopped
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
Wet ingredients
- 4 egg large
- 3/4 cup vegetable oil
- 1/2 cup Greek yogurt regular or lowfat, vanilla flavor
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
Cream Cheese Filling
- 8 oz cream cheese full fat; softened
- 1/2 cup granulated sugar
- 1 egg large
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Orange Cream Cheese Glaze
- 4 oz cream cheese softened
- 2 tablespoons butter softened
- 2 tablespoons orange juice
- 2 teaspoons lemon juice
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar sifted
Optional Decorative Garnishes
- pecans roasted; roughly chopped
- orange zest
Instructions
- Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
- To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
- In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
- Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
- Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
- Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
- To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
- When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
- Store in the refrigerator for up to 7 days.
Notes
- *To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice :)
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