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Easy Cream Cheese Carrot Bundt Cake

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Cream Cheese Carrot Bundt Cake: A Delightful Twist on a Classic

Imagine a classic carrot cake, but with a delightful twist – a luscious layer of cream cheese nestled within its moist crumb. This homemade carrot cake recipe is a perfect blend of sweet and tangy, with a moist texture that melts in your mouth.

The key ingredients of grated carrots, brown sugar, and a mix of warm spices, combined with a tangy cream cheese layer and glaze, make this cake a standout. Whether you’re baking it as a layer cake, bundt pan delight, or carrot cake cupcakes, it’s sure to become a favorite recipe.

FAQs

Q: Can I use oil other than vegetable oil? A: Yes, you can use canola oil or even melted coconut oil for a slightly different flavor. Olive oil can also be used, but it might add a distinct taste.

Q: What’s the best way to grate the carrots? A: A box grater works best for fresh carrots. You can also use a food processor for quicker results, but ensure the carrots are finely shredded for the best texture.

Q: Can I make this cake gluten-free? A: Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend.

Tips and Tricks

  • Room Temperature Ingredients: Ensure that ingredients like eggs and cream cheese are at room temperature for a smoother batter.
  • Measuring Flour: Spoon the flour into the measuring cup and level it off for the right amount. Over-measuring can lead to a dense cake.
  • Mixing: Mix the dry ingredients and wet ingredients separately before combining to avoid overmixing, which can make the cake tough.

Variations

  • Spice it Up: Add a little bit of ginger or cloves for an extra spice kick.
  • Nutty Addition: Walnuts or pecans can be a great addition to the batter or as a topping.
  • Carrot Cake Cheesecake: For an indulgent twist, add a layer of cheesecake in the center of the cake.

Where to Serve

This cream cheese carrot cake is versatile and perfect for various occasions – from a cozy family gathering to an elegant dinner party. It’s also a great addition to a bake sale or a potluck.

Storage

Wrap the cake in plastic wrap or store it in an airtight container. It can be kept at room temperature for a day or refrigerated for up to 5 days. For longer storage, freeze the cake layers without the frosting.

Common Problems and How to Avoid Them

  • Cake Not Rising: Ensure your baking powder and soda are fresh. Also, don’t open the oven door frequently during the baking time.
  • Dry Cake: Avoid overbaking. Check the cake a few minutes before the recipe’s suggested baking time.
  • Frosting Too Runny: If the cream cheese frosting is too thin, add more powdered sugar or chill it before spreading.

Tips for Making This Recipe with Kids

  • Grating Carrots: Let the kids help with grating the carrots using a box grater (with supervision).
  • Mixing: Kids can help mix the batter using a wooden spoon or rubber spatula.
  • Decorating: Allow them to get creative with the frosting and toppings.

Topping Options

  • Chopped nuts like walnuts or pecans add a delightful crunch.
  • A sprinkle of cinnamon or nutmeg on top of the frosting enhances the warm spices in the cake.
  • Edible flowers or carrot shavings can make for a beautiful presentation.

Why This Cream Cheese Carrot Bundt Cake Recipe Works

This recipe creates a perfect carrot cake with a moist crumb and rich flavor, thanks to the combination of fresh carrots, brown sugar, and warm spices. The cream cheese layers add a tangy contrast that elevates the overall taste. It’s a well-balanced, flavorful cake that’s not overly sweet and has rave reviews from all who try it. Whether you’re baking it for the first time or the hundredth, this carrot cake is sure to impress.

Remember, the joy of baking comes not just from the delicious cake you create but also from the memories you make while baking it. Enjoy every step of the process, from grating the carrots to watching the cake rise in the oven. Happy baking!

Here are some more delicious carrot cake recipes:

Cream Cheese Carrot Bundt Cake
Yield: 10-12 servings

Cream Cheese Carrot Bundt Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Indulge in this homemade cream cheese carrot cake, where moist, spiced carrot cake layers meet a rich, tangy cream cheese filling and glaze. It's a perfect harmony of flavors and textures, making it an irresistible treat for any occasion.

Ingredients

  • Carrot Cake
  • 2 ½ cups all purpose flour
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 ½ cups vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup milk
  • 3 cups grated carrots
  • Cream Cheese Layer
  • 8 ounces cream cheese
  • ½ cup white granulated sugar
  • ½ teaspoon vanilla extract
  • Cream Cheese Glaze
  • 4 ounces cream cheese
  • ¼ cup unsalted butter
  • ¼ teaspoon vanilla extract
  • 3 cups powdered sugar
  • ¼ cup milk

Instructions

  1. Preheat the oven to 350 degrees fahrenheit.
  2. In a mixing bowl add all the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Mix everything together with a whisk until the dry ingredients are evenly distributed.
  3. Add the vegetable oil, eggs, vanilla and milk into the bowl. Whisk or beat with a hand mixer together until a smooth batter is formed.
  4. Add the grated carrots. (Be sure to finely chop the grated carrots even smaller than they come in the package.)
  5. Fold the grated carrots into the batter until combined.
  6. In a separate bowl add the cream cheese, sugar and vanilla. Blend together with a hand mixer until smooth. Place this in a piping bag.
  7. Take a bundt pan and spray generously with baking spray.
  8. Pour the carrot cake batter into the bundt pan filling halfway.
  9. Cut a large hole in the end of the piping bag with the cream cheese filling. Pipe the cream cheese in circles around the middle of this carrot cake batter.
  10. Now pour more of the carrot cake batter on top of this layer, filling the pan ¾ of the way full.
  11. Bake in the oven for 35-40 minutes or until a toothpick inserted comes out clean.
  12. While the cake is baking, make the cream cheese glaze.
  13. In a bowl add the cream cheese and butter. Blend together until smooth.
  14. Add the powdered sugar, vanilla extract and milk. Mix again until combined and it becomes a slightly thick glaze.
  15. When the cake comes out of the oven, let cool for 10-15 minutes before flipping over on a plate and gently wiggling the bundt cake out.
  16. Pour the cream cheese glaze all over the top of the bundt cake allowing it to drip and fall over the edges of the cake, guiding glaze with a knife or spoon.
  17. Let cool for another 15 minutes before cutting and serving!

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 850Total Fat 47gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 31gCholesterol 114mgSodium 567mgCarbohydrates 101gFiber 2gSugar 76gProtein 8g

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© Nellie
Cuisine: American / Category: dessert

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