I often have a look at the recipes that I love and I do love carrot cake, it is one of those cakes that seems to hit the spot for most people.
I wanted to shake it up a bit and see what I could do. I enjoy the cream cheese frosting, it is very indulgent, however I though I wanted to make it a little more elegant.
I had managed to find a ‘new’ bundt pan, nothing fancy, just a traditional ring, perfect for cooking a carrot cake as the heat gets into the cake quicker and no need to worry about the centre not being cooked with the dense mixture.
I have a couple of different recipes well to be honest a few different ways of baking the cake, this one is quite special in that it can be served as a dessert as the cream cheese frosting is IN the cake.
We had some guests coming for dinner so I thought this would be the perfect dessert dish, a little surprise inside with the cheese frosting ‘hiding’.
I enjoyed making this version of the carrot cake, hiding the cream cheese filling inside the cake, it does take a little bit of care to make sure the cream cheese filling is in the center of the cake, and not mixing with the cake mixture. Next time I will put the cream cheese filling into a piping bag and use that to push the filling into the cake mixture and then it is just topping with the remainder of the cake mixture. Then it is just waiting on the cooking of it.
Carrot cake freezes very well, I usually freeze it and then top with the cream cheese frosting once it is defrosted, but with the cream cheese is baked into the cake, so I had to test it, I am a happy to confirm that it freezes very well and is just as delicious when defrosted.
Carrot bundt cake
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Delicious carrot cake with a little spice and the cream cheese frosting baked into the cake. Great with a cuppa and perfect for a dessert.
Preheat the oven to 180°C/fan160°C/gas 4.
Grease a 22cm round, bundt cake tin with a little butter and then dust with flour.
Place the raisins in a small saucepan with the orange juice and bring to the boil.
Simmer gently for 2 minutes until the raisins have absorbed all of the liquid. Set aside to cool.
For the cream cheese filling,
add the cream cheese to a bowl and whisk to soften, add the sugar and egg and whisk again to bring together and incorporate some air, add the lemon juice, vanilla extract and flour and whisk again until all incorporated, leave to the side until needed.
Put the eggs, sunflower oil and sugar in a large bowl and whisk with an electric whisk until the mixture becomes light and creamy.
Weigh flour, baking powder, bicarbonate of soda and ground ginger into a bowl and then sift it over the wet mixture, and fold it in then weigh the coconut, walnuts, carrot and raisins in to the bowl and mix together before adding to the cake mixture.
Spoon 2/3s of the mixture into the bundt cake tin and then top with the cream cheese mixture, ensuring you add it into the center of the cake mixture, making sure not to allow it to touch the sides of the pan.
Push the mixture gently into the cake mixture and then top with the remaining 1/3rd of the mixture, completely covering the filling mixture.
Bake for 50 minutes and check with a cocktail stick/skewer pushed into the cake’s center comes out clean.
If needed, place the cake backing to the oven for 5 minute intervals until the cake is cooked.
Turn the oven off when you remove the cake.
Leave to cool in the tin for 5 minutes gently run a toothpick around the outside and inside edges of your cake tin and then turn your cake out on to a piece of grease proof paper and place on a baking tray.
(I placed the cake back into the cooling oven for 5 minutes just to get a nice crust on the outside) then transfer to a cooling rack to cool completely.
For the icing,
beat the cream cheese with the icing sugar and add the orange juice and zest until smooth and creamy, adding more icing sugar to taste, if needed.
When the cake is cooled drizzle the icing over the top and sprinkle with extra walnuts.