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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


Ingredients:

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

Directions:
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!


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Michele at Chef's
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