Cream Cheese Stuffed Carrot Cake Recipes

CREAM CHEESE STUFFED CARROT CAKE

Steps:

• Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
• To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
• In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
• Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
• Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
• Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
• To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
• When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
• Store in the refrigerator for up to 7 days.

CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE RECIPE - (4.5/5)

Steps:

• 1.Preheat the oven to 350F degrees. Butter and flour a 10" bundt cake pan (or use nonstick-spray with flour in it). Set aside.** 2.To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside. 3.In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix. 4.Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots). 5.Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter. 6.Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. 7.To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using. 8.When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. 9.Store in the refrigerator for up to 7 days. Notes *To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice :)

CREAM CHEESE STUFFED CARROT CAKE

Steps:

• Add the oil, sugar, eggs and vanilla to a large mixing bowl. Use an electric mixer to beat on medium speed until smooth
• Add the flour, salt, cinnamon, baking soda and baking powder to the bowl. Mix on medium until all the dry ingredients are blended smoothly with the wet ingredients
• Add the grated carrots and mix with a spoon until evenly distributed
• Add the cream cheese, sugar, egg, vanilla and flour to a small mixing bowl
• Use an electric mixer to beat on medium speed until smooth
• Preheat oven to 350 degrees and grease a Bundt pan OR angel food cake pan with nonstick spray
• Pour HALF the carrot cake batter in the cake pan spreading evenly
• Spoon the cream cheese filling on top of the batter, evenly all around creating a circle. Try to keep the filling in the middle and not touch the sides of the cake pan (see above pictures for reference)
• Pour the remaining HALF of the carrot cake batter on top of the cream cheese filling
• Bake in the oven for 45 minutes. Then cover lightly with foil and bake an additional 15 minutes (this prevents the cake from browning any further)
• Remove from oven and let cool for about 10-15 minutes before removing from pan
• 10. Flip the cake unto a serving tray and let it continue to cool completely before adding the glaze. You can cover it lightly with plastic wrap or foil to prevent drying out
• In a small bowl, add the softened cream cheese, softened butter and vanilla. Mix until smooth and creamy
• Add the milk and powdered sugar. Mix until smooth. You can add more or less milk or powdered sugar depending on your preference. If you want a looser glaze, add more milk. If you want a thicker glaze, add more powdered sugar
• Once the cake is cooled, pour the glaze over the cake evenly throughout
• Top with shredded coconut and crushed walnuts if desired
• Slice and enjoy!

CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
• Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE

Steps:

• Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.** To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside. In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix. Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in carrots until evenly combined (I use my clean hands to stir in the carrots). Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter. Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using. When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. Store in the refrigerator for up to 7 days. Notes: *To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice :)