Description
A rich and moist Carrot Bundt Cake filled with a creamy, tangy cream cheese center, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease your bundt pan thoroughly.
- Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Whisk together eggs and oil in another bowl until frothy.
- Gently add wet ingredients to dry mix, stirring until just combined.
- Fold in grated carrots.
- Pour half of the batter into the bundt pan.
- Mix cream cheese, powdered sugar, and vanilla until smooth, then spoon over the batter in the pan.
- Cover cream cheese filling with the remaining batter.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Let the cake cool for 10 minutes before inverting onto a serving platter.
Notes
Dust with powdered sugar or drizzle with cream cheese glaze before serving for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake, bundt cake, cream cheese, desserts, baking, sweet treats