Country Sampler Special Edition

Carrot Bundt Cake with Cream Cheese Swirl

Serves 16


If you love carrot cake but don’t want to bake and frost a layer cake, this recipe from Julie Barber-Rotenberg of Bunsen Burner Bakery is the ideal dessert for you! It’s moist, delicious— and the best part—easy to make with minimal decorating necessary.


1. Preheat oven to 350°F.

2. To make the carrot cake batter, using an electric mixer, beat together the granulated sugar, brown sugar, eggs and vanilla extract on medium-high speed until well combined, about 1 minute. Reduce the speed to medium and slowly pour in the oil. Increase the speed to medium-high and beat an additional 1 minute, until batter has lightened in color.

3. Turn the mixer to low and mix in the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, until just combined and no large streaks of flour remain.

4. Stir in the shredded carrots, pecans (if using), and raisins (if using).

5. To make the cream cheese swirl filling, using a separate bowl, beat the cream cheese on medium speed using an electric mixer until smooth and creamy, about 1 minute. Add in the egg, sugar and vanilla extract. Turn the mixer to high and beat an additional 2 minutes until all ingredient­s are combined.

6. Grease and flour a 12-cup Bundt pan. Pour half of the batter into the prepared pan, and then spread an even layer of the cream cheese filling on top of the cake batter. Pour the remaining batter into the pan and bake until a tester inserted into the center of the cake comes out clean, 60 to 65 minutes. Let the cake cool in the pan for 10 minutes, and then invert onto a wire rack to cool completely.

7. To make the frosting, combine cream cheese, milk and confection­ers’ sugar in a bowl and beat with an electric mixer until smooth. Use a spatula to spread the frosting on top of the cooled cake and decorate with pecans, if desired.

Notes: Use freshly grated carrots. Pre-shredded carrots dry out, and the trick to this moist Bundt carrot cake is the extra moisture from the carrots. Grate your carrots by hand or with the shredding disk of a food processor immediatel­y before making the cake. Use room temperatur­e ingredient­s. Refrigerat­ed cream cheese is hard to mix and incorporat­e; by using your cream cheese at room temperatur­e, ingredient­s will mix more evenly and smoothly. Refrigerat­e the cake. Because of the cream cheese swirl and cream cheese frosting, the cake should be stored in the refrigerat­or. The cake can be stored in the refrigerat­or, wrapped tightly with plastic wrap or in an airtight container, for up to one week, or frozen for up to three months.

INGREDIENT­S For Cake 1 cup granulated sugar 1 cup brown sugar 4 large eggs, at room temperatur­e 1 teaspoon vanilla extract 1½ cups vegetable oil 2½ cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon salt 3 cups freshly shredded carrots, tightly packed (about 1 pound) 2⁄3 cup chopped pecans (optional) 1 cup raisins (optional)

For Cream Cheese Swirl 12 ounces cream cheese, at room temperatur­e 1 large egg, at room temperatur­e 1∕3 cup granulated sugar 1 teaspoon vanilla extract

For Frosting 4 ounces cream cheese, at room temperatur­e 3 tablespoon­s milk 2 cups confection­ers’ sugar ½ cup pecan halves for decorating (optional)


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