Description
A delicious carrot cake with a creamy swirl of cream cheese filling.
Ingredients
Scale
- 3 cups flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 4 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon Chinese five-spice
- ½ cup brown sugar (packed)
- ½ cup sugar
- 3 cups shredded carrot (loosely packed, about 12 oz)
- 1 cup vegetable oil
- 3 tablespoons butter (melted and cooled)
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 12 ounces full-fat brick cream cheese (softened to room temperature)
- 1 large egg (at room temperature)
- 5 tablespoons granulated sugar
- 1½ teaspoons pure vanilla extract
- 1 pinch salt
- ¼ cup butter (melted)
- ½ cup cream cheese (softened)
- ¾ cup confectioners’ sugar (sifted)
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons milk
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 10–12 cup Bundt pan, making sure all grooves are coated.
- In a medium bowl, beat together cream cheese, egg, sugar, vanilla, and pinch of salt until smooth. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and five-spice.
- In another bowl, whisk together brown sugar, sugar, shredded carrots, vegetable oil, melted butter, eggs, vanilla, and buttermilk until well combined.
- Pour the wet mixture into the dry ingredients.
- Gently fold until just combined (do not overmix).
- Pour about half of the carrot cake batter into the Bundt pan.
- Spoon the cream cheese filling on top in a thick ring, keeping it away from the edges of the pan.
- Pour the remaining batter over the filling, then use a knife to gently swirl the layers together for a slight marbled effect.
- Bake for 50–60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
- Let cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely.
- In a medium bowl, whisk together melted butter, softened cream cheese, confectioners’ sugar, vanilla, pinch of salt, and 3 tablespoons milk.
- Add extra milk, 1 tablespoon at a time, until the glaze is smooth and pourable.
- Drizzle glaze over the cooled Bundt cake.
- Slice, serve, and enjoy that creamy swirl inside!
Notes
- Be careful not to overmix the batter to keep the cake fluffy.
- If glaze is too thick, add more milk to reach desired consistency.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg