Bundt® Carrot Cake with Cream Cheese Filling recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg
2 cups all-purpose flour
1 ¾ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs
3 cups shredded carrots
½ cup chopped walnuts

Nutrition Info

501.2 calories
carbohydrate: 53.7 g
cholesterol: 82.5 mg
fat: 30 g
fiber: 1.9 g
protein: 6.7 g
saturatedFat: 7.3 g
servingSize: -
sodium: 503.7 mg
sugar: 35.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  2. Blend cream cheese, sugar, and egg for filling until well combined, set aside.

  3. Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Add oil and eggs and mix only until moistened. Fold in carrots and walnuts. Pour all but 2 cups of batter into the prepared Bundt® pan. Pour cream cheese filling over the batter, and spoon remaining batter over top, making sure filling is completely covered.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Recipe Yield

1 Bundt(R) cake

Recipe Note

A moist delicious carrot cake with a surprise--the cream cheese mixture is inside the cake! A favorite to take to functions as it is baked in a Bundt® pan and looks lovely on a pretty plate.

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