Print

Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

This luscious Carrot Bundt Cake features a moist spiced carrot cake layered with a rich and creamy cream cheese filling and topped with a silky cream cheese frosting and crunchy pecans. Perfect for gatherings and celebrations, this cake combines warming spices, golden raisins, and shredded carrots for a delightful texture and flavor combination.

Ingredients

Cream Cheese Filling and Frosting

  • 375 g cream cheese (room temperature)
  • 225 g powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons milk (to thin out the frosting)
  • pecans (crushed, for topping)

Carrot Cake

  • 140 g golden raisins
  • 300 g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs (room temperature)
  • 150 g light-tasting oil (e.g. canola oil, avocado oil, etc.)
  • 300 g brown sugar
  • 125 g greek yogurt (room temperature)
  • 1 teaspoon vanilla extract
  • 300 g carrots (peeled & finely shredded, about 3 medium carrots)

Instructions

  1. Cream Cheese Filling: In a medium bowl, combine the cream cheese, powdered sugar, vanilla extract, and salt. Using an electric hand mixer, beat the mixture until very creamy and smooth. Set this mixture aside while preparing the cake batter.
  2. Prepare Bundt Pan: Preheat the oven to 350°F (175°C). Thoroughly grease a 10-cup bundt pan with softened butter, making sure to cover all corners. Sprinkle a small handful of flour into the pan and rotate it to coat the buttered surface evenly. Tap out excess flour and set the pan aside.
  3. Soak Raisins: Place the golden raisins in a small bowl and cover with enough water to soak them while you prepare the batter.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this dry mixture aside.
  5. Mix Wet Ingredients: In a large mixing bowl, combine the eggs, oil, brown sugar, Greek yogurt, and vanilla extract. Using the electric mixer on low speed, blend until smooth and well combined without any lumps of brown sugar.
  6. Combine Mixtures: Gradually add the flour mixture to the wet ingredients and whisk gently until just combined. Avoid overmixing to keep the cake tender.
  7. Add Carrots and Raisins: Drain the soaked raisins and fold them into the batter along with the finely shredded carrots using a spatula until evenly distributed.
  8. Layer Batter and Filling: Spoon about one third of the batter evenly into the prepared bundt pan. Transfer approximately two thirds of the cream cheese filling to a piping bag, snip off the tip, and pipe it on top of the batter. Use an offset spatula to spread the cream cheese into an even layer. Then, add the remaining batter over the cream cheese layer.
  9. Bake the Cake: Place the bundt pan in the preheated oven and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool in the pan on a wire rack for 30 minutes.
  10. Remove from Pan: While the cake is still warm, invert the bundt pan onto the wire rack to release the cake. Allow it to cool completely before frosting.
  11. Prepare Frosting: Add milk one tablespoon at a time to the remaining cream cheese mixture and beat with the hand mixer until smooth and fluid enough to slowly drip off the beaters. Transfer this frosting to a piping bag and snip off the tip.
  12. Frost and Decorate: Pipe the cream cheese frosting evenly over the cooled cake. Gently tap the serving dish against the counter to help the frosting drip down the sides. Finally, sprinkle the crushed pecans over the top for a crunchy finish.

Notes

  • Ensure all ingredients like cream cheese, eggs, and Greek yogurt are at room temperature for better mixing and texture.
  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • Soaking the raisins in water plumps them up and prevents them from being dry in the cake.
  • The cream cheese filling inside the cake adds moisture and a tangy richness that complements the spices.
  • Use an offset spatula for spreading the cream cheese filling evenly in the pan.
  • The crushed pecan topping adds a nice texture contrast and enhances flavor.
  • Allow the cake to cool completely before frosting to avoid melting the frosting.

Find it online: https://bitezly.com/carrot-bundt-cake-with-cream-cheese-frosting-and-pecans-recipe/