Description
Moist Carrot Bundt Cake is filled with a layer of cream cheese and topped with a cream cheese frosting. It's easy to make and a real crowd-pleaser for any occasion.
Ingredients
Scale
For the cake
- 280 g (2 cups) bread flour
- 9.2 g (2 teaspoons) baking powder
- 5 g (1 teaspoon) baking soda
- 4.7 g (3/4 teaspoon) salt
- 4 g (2 teaspoons) ground cinnamon
- 1.5 g (3/4 teaspoon) ground ginger
- 0.7 g (1/4 teaspoon) ground nutmeg
- 170 g (3/4 cup) canola oil
- 220 g (1 cup) packed light brown sugar
- 220 g (1 cup) granulated sugar
- 200 g (4 large) eggs, at room temperature
- 122 g (1/2 cup) unsweetened applesauce
- 3.5 g (1 teaspoon) pure vanilla extract
- 270 g (2 cups) grated carrots
For the filling
- 113 g (8 oz) cream cheese, at room temperature
- 55 g (1/4 cup) granulated sugar
- 50 g (1 large) egg, at room temperature
- 3.5 g (1 teaspoon) pure vanilla extract
For the frosting
- 113 g (4 oz) cream cheese, at room temperature
- 20 g (1 1/2 tablespoons) unsalted butter, at room temperature
- 180 g (1 1/2 cups) powdered sugar
- 15-45 g (1-3 tablespoons) heavy cream or whole milk
Instructions
- Preheat oven to 350°F/177°C. Grease and lightly flour a bundt pan. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until thoroughly mixed. In a medium bowl, whisk together the oil, both sugars, eggs, applesauce, and vanilla until smooth and combined. Pour the wet ingredients into the dry ingredients and fold together until just combined. Do not overmix. Fold in the carrots. Pour half of the batter into the prepared bundt pan.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Add the sugar, egg, and vanilla and continue to mix until combined. Spread filling evenly over the cake batter.
- Pour the remaining cake batter over the cream cheese filling. Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool for 30 minutes inside the hot pan on a wire rack.
- Carefully remove the bundt cake and allow to cool completely on the wire rack.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy, about 1 minute. Mix in the powdered sugar until completely combined. Slowly add the heavy cream until desired consistency is achieved. Using a piping bag or an offset spatula, decorate the cake with the cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cakes