Cooking Instructions
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Step 1
Remove eggs, cream cheese and sour cream from the refrigerator and allow to come to room temperature before starting.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Â Generously butter and sprinkle
Unsweetened Cocoa Powder (to taste)
over a 10-inch (12 cup) bundt cake pan. If using nonstick baking spray, spray right before adding the cake batter. Because this is a dark cake, use cocoa powder rather than flour.
Step 3
Wash, peel and finely shred or grate the
Carrots (375 g)
. You can use a food processor for this, but you can also use a hand or box grater.
Step 4
In a small bowl, beat the
Cream Cheese (225 g)
and
Granulated Sugar (100 g)
until light and creamy. Add the
All-Purpose Flour (25 g)
,
Egg (1)
, the juice from
Lemon (1)
and
Vanilla Extract (2 mL)
and beat until smooth and creamy; set aside.
Step 5
Prepare Dry Ingredients:Â In a medium bowl, whisk together the
All-Purpose Flour (250 g)
,
Granulated Sugar (300 g)
,
Brown Sugar (110 g)
,
Pecans (100 g)
,
Baking Soda (9 g)
,
Baking Powder (4 g)
,
Salt (3 g)
,
Ground Cinnamon (8 g)
plus 1 tsp,
Ground Allspice (as needed)
, and
Ground Nutmeg (as needed)
until well blended.
Step 6
Prepare Wet Ingredients:Â In a large bowl, gently whisk
Eggs (4)
, then add the
Vegetable Oil (180 mL)
,
Sour Cream (120 g)
,
Pure Vanilla Extract (10 mL)
and
Orange Extract (10 mL)
and whisk together just until combined – don’t overmix!
Step 7
Add half of Dry Ingredients to Wet Ingredients and whisk just until moistened; add remaining dry Ingredients and again whisk together just until moistened. With a wooden spoon, stir in grated carrots until evenly combined.
Step 8
If you’re using nonstick baking spray instead of butter, now is the time to spray your bundt pan liberally.
Step 9
Pour 3 cups batter into prepared bundt pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
Step 10
Bake at 350 degrees F (175 degrees C) for 45 minutes.
Step 11
Reduce heat to 325 degrees F (160 degrees C) and tent your cake with foil – leaving space for steam to escape; bake for an additional 20-25 minutes, or until a toothpick inserted near the center comes out clean.
Step 12
Remove from oven and cool in the pan for 10 minutes; transfer to a cooling rack to cool completely. I usually cover the cake after an hour to keep the cake moist.
Step 13
In a medium bowl, cream together
Cream Cheese (115 g)
,
Butter (30 g)
, juice from
Orange (1)
, juice from
Lemon (1)
,
Orange Extract (5 mL)
and
Vanilla Extract (2 mL)
on medium speed for 1-2 minutes or until completely smooth.
Step 14
Add
Powdered Confectioners Sugar (220 g)
and beat until very smooth, scraping down sides as needed. Place the glaze in the refrigerator for 5 to 10 minutes to set up.
Step 15
When cake has cooled, drizzle glaze over cake or individual servings, whisking in additional orange juice if glaze has become too thick. Garnish with
Pecans (to taste)
or zest from an
Oranges (to taste)
.
