#BundtBakers ~ Surprise Inside Carrot Bundt Cake
Welcome to the April reveal day for the Bundt Bakers! This month our theme was chosen by Anshie who blogs at Spice Roots; she chose "Hidden Surprise"! There was a LOT of trial and error for many of us this month, several of us baked 2 and even 3 cakes to get the taste, appearance, and "surprise" we were aiming for!
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
I posted my Kitchen Fail a couple days ago - my first attempt for this theme was a Rainbow Cake, but I did not get pretty swirls of color, so I moved on to the next cake I had on my list to try - this delicious Carrot Bundt Cake!
I am so glad I got to try this one out - the cake is wonderful. Moist, full of crunchy bites of nuts, surrounded by tender and sweet carrot cake; and tucked in the middle? A delicious, creamy cheesecake swirl!
This cake just gets a light dusting of powdered sugar and it is ready to go. The bottom bakes up crunchy, and the rest of the cake is completely tender; it makes for the perfect texture contrast.
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1 (8-oz) pkg. Philadelphia Brand cream cheese, softened
1/4 cup sugar
1 egg, beaten
2 cup flour
1 3/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup oil
3 eggs, beaten
3 cups carrots, shredded
1/2 cup nuts, chopped (I used pecans)
- Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
- Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups of batter; pour remaining batter into greased and floured 9 inch bundt pan.
- Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
- Bake at 350 degrees, 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan carefully onto cooling rack or serving plate. Cool completely and then sprinkle with powdered sugar, if desired.