Description
A delightful Carrot Bundt Cake with a creamy filling, perfect for celebrations and family gatherings.
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
Instructions
- Preheat your oven to 350°F (175°C) and greased and flour your bundt pan.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Whisk together the oil and eggs in another bowl until fully combined.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Fold in the grated carrots and walnuts if using.
- Pour half of the batter into the prepared bundt pan.
- Beat the cream cheese, powdered sugar, and vanilla in a separate bowl until smooth.
- Spoon the cream cheese mixture over the batter in the bundt pan.
- Top with the remaining batter, smoothing it out.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
- Whip the heavy cream and frost the cooled bundt cake as desired.
Notes
Make-ahead tip: Prepare the cream cheese filling a day in advance for a richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg