CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING

Carrot Bundt® Cake with Cream Cheese Filling image

This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.

Provided by Donna

Categories Desserts Cakes Carrot Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Previous Next

Ingredients

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
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.
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.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 53.4 g, Cholesterol 82.5 mg, Fat 26.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7 g, Sodium 505.7 mg, Sugar 35.1 g