Strawberry Carrot Bundt Cake With Strawberry Cream Cheese Glaze Recipes

CHEESECAKE-SWIRLED CARROT BUNDT CAKE

Steps:

• Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
• In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
• In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
• Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
• Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
• In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
• Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

STRAWBERRY CARROT BUNDT CAKE WITH STRAWBERRY-CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
• In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
• In a medium size bowl, beat together the oil, yogurt, water and eggs.
• Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
• Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
• For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.

STRAWBERRY CARROT CAKE RECIPE

Steps:

• Heat oven to 350 degrees and grease and flour bundt cake pan. Beat all ingredients except strawberries and glaze in large bowl for 2 minutes. Fold in strawberries and pour into pan. Bake for 45 minutes. Cool. Prepare glaze by beating softened cream cheese, vanilla and strawberries until blended. Gradually beat in powdered sugar until blended and spoon onto cake.

STRAWBERRY CARROT CAKE

Steps:

• Heat the oven to 350 degrees.
• Grease and flour a 12 cup bundt cake pan.
• Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.
• Beat on medium speed for 2 minutes, scraping occasionally.
• Fold in strawberries; pour into prepared pan.
• Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
• Cool 5 minutes; remove from pan.
• Cool completely on a wire rack.
• Prepare Strawberry cream cheese glaze recipe#to follow, spoon onto cake.
• Refrigerate any remaining cake.

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.