Brenda’s Recipe
June 1, 2017 by Brenda McGee

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The Bundt pan was originally a trademark for a tube pan with curved fluted sides...

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The Bundt pan was originally a trademark for a tube pan with curved fluted sides. Classic Bundt pans hold 12 cups of batter and are 10 inches in diameter and 3 1/2 inches tall.

I still have my pan and think it is still fun to bake a Bundt cake. If you still make this great cake, email me at brencook4u@aol.com and tell me your favorite Bundt cake recipe.

 

ORANGE GLAZED CREAM CHEESE FILLED CARROT BUNDT CAKE

 

Ingredients 

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup light brown sugar, packed

1 cup pecans, chopped

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 Tbs. + 1 tsp. ground cinnamon

1/2 tsp. allspice

2 1/2 cups peeled and grated carrots

4 large eggs

3/4 cup vegetable oil

1/2 cup vanilla Greek yogurt (regular or low fat)

1 tsp. pure vanilla extract

2 tsp. orange extract or grated orange rind

 

Cream Cheese Filling

8 oz. full fat cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 tsp. lemon juice

1/2 tsp. vanilla extract

3 Tbs. all-purpose flour

 

Orange Cream Cheese Glaze

4 oz. cream cheese, softened

2 Tbs. butter, softened

2 Tbs. orange juice

2 tsp. lemon juice

1 tsp. orange extract or orange zest

1/2 tsp. vanilla extract

2 cups powdered sugar, sifted

 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan (or use nonstick-spray with flour in it). Set aside.
  2. To make the cream cheese filling, beat the cream cheese and sugar until light and creamy. Beat in remaining filling ingredients until smooth. Set aside.
  3. In a large bowl, mix all of the dry ingredients together. In a separate bowl, gently whisk eggs then stir in remaining wet ingredients just until combined. Do not over mix.
  4. Stir wet ingredients into dry ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
  5. Spoon 3 cups batter into prepared Bundt cake pan. Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
  6. Bake for 45 minutes, cover with foil then reduce heat to 325 degrees and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  7. To make the orange cream cheese glaze, using an electric mixer, cream together all of the glaze ingredients except the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
  8. When cake has cooled, drizzle glaze over cake or individual servings, whisking in additional orange juice or milk if glaze has become too thick upon standing. Store in refrigerator.