Please connect to Internet to continue
Preparation Time : 20
Cook Time : 60
Total Time : 80
All Purpose Flour 2 cups
Large Eggs 4 nos
Canola oil 1 cups
Granulated Sugar 2 cups
Baking Soda 1 tsp
Baking Powder 1 tsp
Cinnamon 2 tsp
Shredded Carrots 2 cups
Chopped pecans 1 cups
Filling:Softened Cream cheese 1 cups
Maple Syrup 1/3 cups
Frosting:Cream Cheese 1/2 cups
Milk 3 tbsp
Powdered Sugar 1/2 cups
Chopped Pecans 3 tbsp
Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
In a large bowl, combine all the ingredients listed under the cake. Mix until well combined and Set aside.
For the filling, beat cream cheese , maple syrup until smooth and Set aside.
To assemble, fill bottom of sprayed bundt pan with about 1/2 of the cake batter. Spoon the cream cheese filling and top it with the remaining other half of the cake batter.
Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the sides of the pan when done.
It is always better to insert a skewer and check for doneness.
Once baked remove from the 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 with chopped pecans.
Slice, Serve and ENJOY!
Please Login to comment