Carrot Bundt Cake

• Vegetarian

• Produce

  • 2 cup Carrots

• Refrigerated

  • 5 Egg, large

• Baking & Spices

  • 2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 1/3 cup Granulated sugar
  • 2 cup Powdered sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Canola oil

• Nuts & Seeds

  • 1 1/4 cup Fisher chopped pecan

• Dairy

  • 1 package Cream cheese
  • 4 oz Cream cheese
  • 3 tbsp Milk

Found on shugarysweets.com

Ingredients

• 2 cup granulated sugar
• 1 cup canola oil
• 4 large eggs
• 2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 cup shredded carrots
• 1 cup Fisher Chopped Pecans
• 1 package (8oz) cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 4oz cream cheese, softened
• 3 Tbsp milk
• 2 cup powdered sugar
• 1/4 cup Fisher Chopped Pecans

Directions

• Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside. In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside. For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside. To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. Its okay if it doesnt cover completely. Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting. For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans. ENJOY!