Super moist, spiced Carrot Bundt Cake stuffed with sweet cream cheese filling and drizzled with sweet and tangy Orange Cream Cheese Glaze that will have you drinking it straight from the bowl.
HOW TO MAKE CARROT CAKE BUNDT CAKE
Make the cream cheese filling. Beat together the filling ingredients, then set aside.
Make the cake batter. Stir together the dry ingredients, then add the wet. Fold the shredded carrots in last.
Assemble the cake. Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
Bake. Bake the carrot cake from scratch until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in pan before inverting.
Glaze. Once the carrot bundt cake has cooled COMPLETELY, whisk together the orange-cream cheese glaze and drizzle liberally over the cake.
INGREDIENTS
2 1/2 cups peeled and grated carrots
DRY INGREDIENTS
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup pecans, finely chopped (I use my food processor)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon + 1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
WET INGREDIENTS
4 large eggs
3/4 cup Vegetable oil
1/2 cup vanilla Greek yogurt (regular or lowfat)
1 teaspoon vanilla extract
2 teaspoons orange extract
CREAM CHEESE FILLING
8 oz full fat cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
ORANGE CREAM CHEESE GLAZE
4 oz cream cheese, softened
2 tablespoons butter, softened
2 tablespoons orange juice
2 teaspoons lemon juice
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
OPTIONAL DECORATIVE GARNISHES
roasted pecans, roughly chopped
orange zest
INSTRUCTIONS
Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.
Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
Store in the refrigerator for up to 7 days.
