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 caloriescarbohydrate: 53.7 gcholesterol: 82.5 mgfat: 30 gfiber: 1.9 gprotein: 6.7 gsaturatedFat: 7.3 gservingSize: -sodium: 503.7 mgsugar: 35.1 gtransFat: : -unsaturatedFat: : -
Directions Bundt® Carrot Cake with Cream Cheese Filling
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Blend cream cheese, sugar, and egg for filling until well combined, set aside.
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.
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.