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whole Pumpkin Carrot Bundt Cake

Pumpkin Carrot Bundt Cake with Cream Cheese Filling


Description

Just imagine the combination of a moist carrot cake, pumpkin puree, and a layer of cheesecake all in the form of a bundt cake for a dramatic effect. And as if that isn’t enough, this Pumpkin Carrot Bundt Cake has a cream cheese vanilla maple drizzle all over the top.


Ingredients

Scale

Carrot Pumpkin Bundt Cake:

  • 1 3/4 cups flour
  • 1 TableSpoon cinnamon
  • 2 teaSpoons baking soda
  • 1 teaSpoon baking powder
  • 1/2 teaSpoon nutmeg
  • 1/2 teaSpoon ground ginger
  • 1/4 teaSpoon salt
  • 1 cup pumpkin puree
  • 1 cup lightly packed brown sugar
  • 3/4 cup buttermilk
  • 1/4 cup LIA Extra Virgin Olive Oil Click to buy in our online shop, or you can use vegetable oil
  • 3 eggs
  • 1 teaSpoon vanilla bean paste
  • 2 cups finely grated carrots
  • 1/2 cups shredded sweetened coconut
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup raisins. I use more because we love raisins

Cheesecake Layer

  • 12 ounces (1.5 packages) cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaSpoon pure vanilla bean paste

Cream Cheese Drizzle:


Instructions

Carrot Pumpkin Bundt Cake:

  1. Preheat oven to 350 degrees F.
  2. Prepare a bundt cake mold by greasing and dusting it with flour. This cake is very moist so you need to do this step!
  3. In a bowl combine the flour, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Set aside.
  4. In a mixer, combine the pumpkin, brown sugar, buttermilk, oil, eggs and vanilla. Mix well.
  5. Add the dry ingredients slowly to the wet mixture, and gently combine.
  6. Stir in the carrots, coconut, nuts, and raisins.
  7. Pour half the cake batter into the prepared bundt pan

Cheesecake Layer

In a medium bowl using a hand-held or stand mixer equipped with whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined.

  1. Spread the cheesecake mixture in an even layer on top of the cake batter. It’s thick so do your best.
  2. Pour the remaining cake batter on top.
  3. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. NOTE: Ovens vary and this is a moist cake. Don’t be discouraged if your cake takes longer than 1 hour. It’s done when the toothpick comes out clean.
  4. Cool the cake in the pan for at least 15 minutes before turning it out onto a cooling rack.

Cream Cheese Drizzle

  1. Beat together the cream cheese until it is smooth. Add in the buttermilk and Maple Syrup, and mix until smooth.  Slowly add the powdered sugar, and mix until smooth.
  2. Drizzle the icing all over the cake. You can be creative where you want to icing to be

Notes

Vitamin A 44%, Vitamin C 6%, Calcium 19%, Iron 25%, Vitamin B12 17%, Vitamin E 4%, Vitamin K 20%

  • Prep Time: 15
  • Cook Time: 60
  • Category: Dessert, Holidays
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 456
  • Sugar: 49.6 g
  • Sodium: 486.6 mg
  • Fat: 19.5 g
  • Carbohydrates: 67.8 g
  • Fiber: 3.3 g
  • Protein: 5.7 g
  • Cholesterol: 74.3 mg

Keywords: carrot cake, budnt cake

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