Description
A moist and aromatic carrot bundt cake filled with a luscious cream cheese filling, 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). Grease and flour your bundt pan generously.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a mixing bowl.
- Whisk together the oil and eggs in another bowl until frothy.
- Gradually mix the wet ingredients into the dry ingredients, stirring gently to combine.
- Fold in the grated carrots and any walnuts until evenly distributed.
- Pour half of the batter into the prepared bundt pan.
- Beat the cream cheese with powdered sugar and vanilla in a separate bowl until smooth; spoon this over the batter.
- Top with the remaining batter, covering the cream cheese layer.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool for 15 minutes in the pan, then transfer to a wire rack.
- Frost with whipped cream just before serving.
Notes
Can be prepared a day in advance and stored in the fridge. Customize with crushed pineapple or applesauce for added moisture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: carrot cake, bundt cake, cream cheese filling, dessert, baking