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Maple Pecan Carrot Bundt cake

Maple Pecan Carrot Bundt cake

Cooking Time

Preparation Time : 20

Cook Time : 60

Total Time : 80

Ingredients

Serves 12

  • 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

Directions

  • 01

    Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.

  • 02

    In a large bowl, combine all the ingredients listed under the cake. Mix until well combined and Set aside.

  • 03

    For the filling, beat cream cheese , maple syrup until smooth and Set aside.

  • 04

    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.

  • 05

    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.

  • 06

    It is always better to insert a skewer and check for doneness.

  • 07

    Once baked remove from the oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.

  • 08

    For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy.

  • 09

    Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle with chopped pecans.

  • 10

    Slice, Serve and ENJOY!

Review

5

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