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RECIPE
32 INGREDIENTS15 STEPS1hr 30min

Carrot Cake with Sweet Cream Cheese Filling & Orange Glaze

Is there anything more wonderful than super moist, spiced Carrot Cake stuffed with a Sweet Cream Cheese Filling and drizzled with sweet and tangy Orange Cream Cheese Glaze? No raisins or pineapple in this tender and epic pound cake!
Carrot Cake with Sweet Cream Cheese Filling & Orange Glaze Recipe | SideChef
Is there anything more wonderful than super moist, spiced Carrot Cake stuffed with a Sweet Cream Cheese Filling and drizzled with sweet and tangy Orange Cream Cheese Glaze? No raisins or pineapple in this tender and epic pound cake!
Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
1hr 30min
Total Time
$1.65
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

For Cake

2 1/2 cups
Grated  Carrots
peel before grating

Dry Ingredients

1 1/2 cups
1/2 cup
Brown Sugar , firmly packed
1 cup
Pecans , finely chopped
1/2 Tbsp
Baking Soda
1 tsp
Baking Powder
1/2 tsp
1 Tbsp
Ground Cinnamon
plus 1 tsp
1/2 tsp
Ground Allspice
1/4 tsp
Ground Nutmeg
to taste
Unsweetened Cocoa Powder
for dusting the tin
or Flour

Wet Ingredients

4
Large  Eggs , room temperature
3/4 cup
Vegetable Oil
1/2 cup
or Vanilla Greek Yogurt
1/2 Tbsp
Pure Vanilla Extract
or Vanilla Paste
1/2 Tbsp
Orange Extract

Sweet Cream Cheese Filling

1 cup
Cream Cheese , softened
1
Large  Egg , room temperature
1 tsp
Freshly Squeezed  Lemon Juice

Orange Cream Cheese Glaze

1/2 cup
Cream Cheese , softened
2 Tbsp
Butter , softened
plus extra for buttering the tin
2 Tbsp
Freshly Squeezed  Orange Juice
1/2 Tbsp
Freshly Squeezed  Lemon Juice
1 tsp
Orange Extract
2 cups
Powdered Confectioners Sugar , sifted

Garnish

to taste
Pecans , chopped
to taste
Oranges , zested
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Nutrition Per Serving

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CALORIES
679
FAT
35.7 g
PROTEIN
7.9 g
CARBS
84.5 g

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).  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 (2 1/2 cups) . 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 (1 cup) and Granulated Sugar (1/2 cup) until light and creamy. Add the All-Purpose Flour (3 Tbsp) , Egg (1) , Lemon Juice (1 tsp) and Vanilla Extract (1/2 tsp) and beat until smooth and creamy; set aside.
Step 5
Prepare Dry Ingredients:  In a medium bowl, whisk together the All-Purpose Flour (2 cups) , Granulated Sugar (1 1/2 cups) , Brown Sugar (1/2 cup) , Pecans (1 cup) , Baking Soda (1/2 Tbsp) , Baking Powder (1 tsp) , Salt (1/2 tsp) , Ground Cinnamon (1 Tbsp) plus 1 tsp, Ground Allspice (1/2 tsp) , and Ground Nutmeg (1/4 tsp) until well blended.
Step 6
Prepare Wet Ingredients:  In a large bowl, gently whisk Eggs (4) , then add the Vegetable Oil (3/4 cup) , Sour Cream (1/2 cup) , Pure Vanilla Extract (1/2 Tbsp) and Orange Extract (1/2 Tbsp) 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 (1/2 cup) , Butter (2 Tbsp) , Orange Juice (2 Tbsp) , Lemon Juice (1/2 Tbsp) , Orange Extract (1 tsp) and Vanilla Extract (1/2 tsp) on medium speed for 1-2 minutes or until completely smooth.
Step 14
Add Powdered Confectioners Sugar (2 cups) 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) .
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Nutrition Per Serving
Calories
679
% Daily Value*
Fat
35.7 g
46%
Saturated Fat
21.0 g
105%
Trans Fat
0.3 g
--
Cholesterol
116.7 mg
39%
Carbohydrates
84.5 g
31%
Fiber
2.6 g
9%
Sugars
64.3 g
--
Protein
7.9 g
16%
Sodium
503.0 mg
22%
Vitamin D
0.4 µg
2%
Calcium
90.6 mg
7%
Iron
1.8 mg
10%
Potassium
235.7 mg
5%
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