Carrot Bundt Cake

Recommended Tools:
12 Cup Bundt Pan (Find it at Chef’s!)
Mixing Bowls
Hand Mixer
Silicone Bowl Scraper (Find it at Chef’s!)
Wire Cooling Rack (Find it at Chef’s!)
Pastry Bag & Plain Tip
Measuring Cups & Spoons


For the cake:
2 cups granulated sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp Vietnamese cinnamon
3 cups shredded carrots
1 cup chopped pecans

For the filling:
1 package (8oz) cream cheese, softened
1/3 cup granulated sugar
1 tsp Nielsen- Massey Madagascar Bourbon Vanilla extract
1 large egg

For the frosting:
4oz cream cheese, softened
3 Tbsp milk
2 cups powdered sugar
1/4 cup chopped pecans

Preheat oven to 350°F. Grease & flour a 12-cup Bundt pan.

Combine all cake ingredients in a large mixing bowl. Mix until ingredients are combined. The batter will have a thick consistency. Set aside.

For the filling, combine cream cheese, sugar, egg and vanilla. Beat with hand mixer until smooth and creamy. Set aside.

Pour 3/4 of the cake batter into your greased and floured Bundt pan; next spoon the cream cheese mixture over the batter. Finally, spoon the remaining batter carefully over the cream cheese layer.

Bake for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool thoroughly.

For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a pastry bag with tip. Pipe the entire bag of frosting onto the cake. Sprinkle immediately with chopped pecans.

From our kitchen to yours…Cucina Felice!

Did you know that Chef’s offers cooking classes? From main courses to desserts, from romantic date nights to girls’ nights out, have fun, learn a ton, and, most importantly—EAT!


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Michele at Chef's
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