Carrot Bundt Cake With A Cream Cheese Swirl


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Carrot Bundt Cake With A Cream Cheese Swirl
A luscious moist carrot cake with a cream cheese filling and a cream cheese and pecan icing. Recipe by: Randy Pollak
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine American
Baking Cakes
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Baking Cakes
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. 1. Preheat the oven to 350 degrees F. Grease and flour a 10" bundt pan. Mix together the granulated sugar, oil, applesauce, and eggs in mixer bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the sugar mixture and combine on low speed to form a smooth batter. Then add the carrots and pecans; mix well. Prepare filling by whipping softened cream cheese with sugar and egg. Pour 1/2 of the batter into prepared Bundt pan. Evenly top with cream cheese filling. Then pour remaining batter over filling. Bake for about 60 minutes or until done (if it jiggles, it is not done). Leave to cool completely in bundt pan. 2. Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Spread the icing on the cooled carrot cake. Sprinkle chopped pecans over icing.
Recipe Notes

Per Serving (excluding unknown items): 466 Calories; 24g Fat (44.5% calories from fat); 6g Protein; 60g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 297mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 3 Other Carbohydrates.

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