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Carrot Bundt Cake with Cream Cheese Filling

4

0 min

Carrot Bundt Cake with Cream Cheese Filling

Carrot Bundt Cake with Cream Cheese Filling Photo 1

Category

Cake Recipes

Time

0 min

Serving

12 persons

Calories

471

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
This is a wonderful filled Bundt cake with frosting inside! It is always a favorite at carry-in dinners and potlucks.

Ingredients

  • cream cheese: 1 pack (8 ounce pack, softened)
  • white sugar: 0.25 cup
  • egg: 1 piece (beaten)
  • all-purpose flour: 2 cups
  • ¾ cups white sugar: 1 piece
  • baking soda: 2 tsp
  • ground cinnamon: 2 tsp
  • salt: 1 tsp
  • vegetable oil: 1 cup
  • eggs: 3 piece (beaten)
  • carrots: 3 cups (shredded)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
    Carrot Bundt Cake with Cream Cheese Filling Photo 2
  2. Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
    Carrot Bundt Cake with Cream Cheese Filling Photo 3
  3. Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
    Carrot Bundt Cake with Cream Cheese Filling Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.
    Carrot Bundt Cake with Cream Cheese Filling Photo 5

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