Cream Cheese Carrot Bundt Cake
This Cream Cheese Carrot Bundt Cake may just be my finest carrot creation yet. It will be your favorite Easter dessert this year!
Servings: 8
Calories: 588kcal
Ingredients
- ½ cup crushed pineapple
- 1 ½ cup brown sugar
- 4 eggs
- 1 cup vegetable oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 cups flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 2 cups shredded carrots
- ⅔ cup chopped pecans
Cream Cheese Filling
- 8 oz block cream cheese
- ⅓ cup sugar
- 1 tsp vanilla
- 1 egg
ICING:
- 2 cups powdered sugar
- 2-3 Tablespoons milk
Instructions
- Blend together crushed pineapple, brown sugar, eggs, vegetable oil, vanilla, and cinnamon with an electric mixer until smooth.
- Gradually add in flour, baking powder, and baking soda, mixing until blended.
- Stir in shredded carrots and pecans by hand and mix thoroughly. Set aside.
- Blend together cream cheese, sugar, vanilla, and egg for your filling, set aside.
- Spray a bundt pan with nonstick, then pour half your cake batter in it.
- Next, drop in in all of your cream cheese mixture by spoonfuls, and swirl with a knife to give a marble look.
- Top with the remaining cake batter. Bake at 350 degrees for around 50 min. **Check after 40 minutes, and if the crust is getting too browned, if it is, cover with foil.
- Let cool 15 minutes before inverting onto a serving dish once it is fully cooked.
- Mix together 2 cups powdered sugar with 2-3 tbsp milk, and drizzle on top of cake as desired.
Video
Nutrition
Calories: 588kcal | Carbohydrates: 115g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 433mg | Potassium: 489mg | Fiber: 3g | Sugar: 86g | Vitamin A: 5540IU | Vitamin C: 5.2mg | Calcium: 225mg | Iron: 2.7mg