Carrot Bundt® Cake with Cream Cheese Filling


  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup white sugar
  • 1 large egg, beaten
  • 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, beaten
  • 3 cups shredded carrots
  • Directions

  • Step 1

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


  • Step 2

    Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.

  • Step 3

    Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.

  • Step 4

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

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