Carrot cream cheese bunt cake

This carrot cream cheese bunt cake is a cozy, comfortable dessert, bringing together two classic sweets vests, the carrot cake and cheesecake into one fantastic piece.

The cake itself is soft and tender, packed with grated carrots, toasted pecans and warm spices like cinnamon and nutmeg, and the whole kitchen smells incredible as it bakes.

The hidden cream cheese layer adds a creamy, slightly tangy contrast that perfectly complements the spiced cake. Bake in bunt pans, this cake is evident with its beautiful golden crust and impressive shape, perfect for special gatherings or simple weekend snacks. Finished with dust from powdered sugar and a light drizzle from GL drugs to highlight the gorgeous curves.

Whether celebrating Easter, having a brunch or just cutting something sweet and nostalgic, this carrot cream cheese band cake is impressive. It’s easy to make, stunning to serve, and absolutely tempting.

How to make a carrot cream cheese bunt cake

Start by preparing the carrot cake batter. Preheat the oven to 350°F (180°C) and preheat butter and flour into 9 or 10 inch (23-25 ​​cm) band pan. In a medium bowl, sieve together the flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside.

In a large bowl, beat the eggs with both sugars for a few minutes until the mixture is creamy and pale. Add oil and mix until fully incorporated. Mix the dry ingredients gradually and then quickly fold the carrots and toasted pecans using a spatula. Set the batter aside while preparing the filling.

To make a cream cheese filling, mix the cream cheese in a large bowl until smooth. Add the sugar, eggs and vanilla extracts and stir until well mixed.

Pour about a third to half of the carrot cake batter into the prepared bunt pan and use the back of the spoon to create a shallow groove in the center. Stuff cream cheese into the grooves and carefully spoon it, keeping it in the center. Pour remaining carrot cake batter around the cream cheese layer and cover thoroughly.

Bake the cake for 60-70 minutes or until the toothpick you insert into the center is clean. Let the cake cool on the bread for 10-15 minutes, then flip it onto a wire rack to cool completely.

Prepare the cream cheese glaze while the cake is cold. In a bowl, mix the cream cheese with powdered sugar, salt, vanilla extract and cinnamon. Gradually add cream and milk until the gl drug reaches a consistency that is easy to pour.

Enjoy drizzling glaze on top of a cold cake!

Other carrot cakes you want to try

Try this amazing caramel carrot cake, a moist spice carrot cake layered with rich caramel frosting. Classic comfort with a sweet twist.

This oatmeal carrot cake is healthy and heartfelt, made from oats, with extra texture and cozy flavour.

This simple carrot cake roll is made from a soft carrot sponge rolled around a tangy cream cheese stuffing. It is elegant, celebratory and charming.

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Carrot cream cheese bunt cake

This carrot cream cheese bunt cake is a cozy, comfortable dessert, bringing together two classic sweets vests, the carrot cake and cheesecake into one fantastic piece.

Serving 16 Serving

Preparation time 20 Min Min

Cooking time 1 time HR

Total time 1 time HR 20 Min Min

material

1x2x3x

Carrot cake for batter

2 cup (250g) All-purpose flour1½ Small spoons (6g) Baking powder1½ Small spoons (9g) Baking soda1 Small spoons (5G)2 Small spoons (6g) Cinnamon1/2 Small spoons (2g) Nutmeg4 egg3/4 cup (150g) Brown Sugar1/2 cup (100g) Sugar2/3 cup (160ml) Canola oil1/2 cup (120g) Buttermilk12 Oz (350g) Finely grated carrots (Approximately 4-5 medium carrots)1 cup (100g) Toasted and chopped

Cream cheese stuffing

12 Oz (350g) Cream cheese at room temperature1/4 cup (50g) Granule Sugar1 egg1 Small spoons (5G) Vanilla extract

Cream cheese gluten

5 Oz (150g) Cream cheese3 TBSP (24g) Powdered sugar4-6 TBSP (60-90ml) Milk or cream1 Small spoons (5ml) Vanilla extractSalt punchcinnamon tastes

Instructions

Prepare carrot cake batter.

Preheat the oven to 350°F (180c). 9 or 10 inches (23-25cm) of flour butter and dust.

In a medium bowl, sieve together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Please put it aside.

In a large bowl, add the eggs with both sugars and mix for a few minutes until creamy and light in color. Add the oil and buttermilk and mix until well mixed. Mix the flour mixture gradually. Using a spatula, incorporate grated carrots and toasted pecans.

Please put it aside.

Prepare the cream cheese stuffing.

In a large bowl, mix the cream cheese until smooth. Add the sugar, eggs and vanilla extracts and mix until well mixed.

Pour about a third of the carrot batter into the prepared pan. Use the back of the spoon to create a groove. Carefully place the cream cheese filling in the center. Place the remaining carrot cake batter on the edges with cream cheese filling.

Bake for about 60-70 minutes, or until the toothpick inserted in the center is clean.

Chill slightly in bread and then chill on a rack for 10-15 minutes.

Invert completely and cool.

Prepare cream cheese glaze.

Mix the cream cheese with powdered sugar, salt, vanilla extract and cinnamon. Gradually add cream and milk until you reach the desired pour consistency.

Sprinkle the glaze on top of the cake. enjoy!

nutrition

Serving: 1 Serving out of 16calorie: 409kcalcarbohydrates: 37gprotein: 6gfat: 26gSaturated fat: 8gcholesterol: 184mgsodium: 454mgpotassium: 204mgfiber: 1gsugar: twenty threegVitamin A: 4072iuVitamin C: 1mgcalcium: 104mgiron: 1mg