When I first made this bundt cake, I didn’t change anything other than the glaze. Since my family is a fan of cream cheese, I made cream cheese glaze. I know; there’s already cream cheese inside. But I can’t help it, that’s what my family adores. It still tastes good anyway because it also goes well with the cake itself. But instead of a milky glaze, you’ll taste a cheesy, creamy one. I also tried it with the original glaze and my family still loved it! It’s a winner whichever frosting or glaze you want to top it with.
See what our friends from Betty Crocker have to say about this recipe:
“This beautiful carrot cake baked in a bundt pan is made extra-special with a ribbon of rich cream cheese in the middle.”
You can make this as an after-dinner dessert. It will be the perfect one to cap off a delicious and savory meal. Go ahead and try this; you will never be disappointed.
Ingredients
Carrot Cake
- 2 1/4 cups Gold Medal™ all-purpose flour
- 1 1/2 teaspoons Clabber Girl baking powder
- 1 teaspoon Clabber Girl baking soda
- 1/2 teaspoon Morton salt
- 1/2 teaspoon McCormick ground cinnamon
- 1/4 teaspoon McCormick ground nutmeg
- 2 cups shredded carrots
- 1 1/2 cups Domino packed light brown sugar
- 3/4 cup Dole crushed pineapple, undrained
- 4 Eggland’s eggs
- 1 cup Wesson vegetable oil
- 1 teaspoon McCormick vanilla
- 1/2 cup chopped Fisher pecans
Cream Cheese Swirl
- 1 package (8 oz) Philadelphia cream cheese, softened
- 1/3 cup Domino granulated sugar
- 1 Eggland’s egg
- 1 teaspoon McCormick vanilla
Vanilla Glaze
- 1 1/2cups Domino powdered sugar
- 1/2 teaspoon McCormick vanilla
- 3 to 4 tablespoons Borden milk or heavy whipping cream
- Additional Fisher pecans, for garnish, as desired
Instructions
- Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
- In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
- In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
- Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
- Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
- In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.
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Quick Tip: Best served with coffee or tea.
Thanks again to Betty Crocker for this amazing recipe.
