Carrot Cream Cheese Bundt Cake 

Instructions

Prepare the carrot cake batter.

Preheat the oven to 350°F (180C). Butter and dust with flour a 9 or 10-inch (23-25cm) Bundt pan.

In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, add eggs with both sugars and mix for a few minutes until creamy and lighter in color. Add oil and buttermilk and mix until well combined. Gradually mix in the flour mixture. Using a spatula, to incorporate the grated carrot and toasted pecans.

Set aside.

Prepare the cream cheese filling.

In a large bowl, mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.

Pour about one-third up to half of the carrot cake batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Place the rest of the carrot cake batter over the cream cheese filling and on the edges.

Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.

Cool slightly in the pan onto a rack for 10-15 minutes.

Invert and cool completely.

Prepare the cream cheese glaze.

Mix the cream cheese with powdered sugar, salt, vanilla extract, and cinnamon. Gradually add cream and milk until you reach the desired pouring consistency.

Drizzle the glaze over the cake. Enjoy!

Dessert