Description
A rich and moist Carrot Bundt Cake filled with creamy, indulgent cream cheese, spiced with cinnamon and nutmeg.
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). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil and eggs until frothy.
- Bring It Together: Gradually combine the wet ingredients with the dry mixture, stirring gently.
- Add Carrots and Nuts: Fold in the grated carrots and walnuts until evenly distributed.
- Layer the Batter: Pour half of the batter into the prepared bundt pan.
- Prepare Cream Cheese Filling: Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Layer the Filling: Spoon the cream cheese mixture over the first layer of batter, then top with the remaining batter.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool for 15 minutes before transferring to a wire rack.
- Frost with whipped heavy cream as desired.
Notes
Store leftovers in an airtight container in the fridge for up to five days, or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: carrot cake, bundt cake, cream cheese, dessert, baking