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Carrot Cake with Sweet Cream Cheese Filling & Orange Glaze
Recipe

31 INGREDIENTS • 15 STEPS • 1HR 30MINS

Carrot Cake with Sweet Cream Cheese Filling & Orange Glaze

3.0
1 rating
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!
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Carrot Cake with Sweet Cream Cheese Filling & Orange Glaze
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
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!
1HR 30MINS
Total Time
$2.22
Cost Per Serving
Ingredients
Servings
12
US / Metric
For Cake
Carrot
2 1/2 cups
Grated Carrots
peel before grating
Dry Ingredients
Granulated Sugar
1 1/2 cups
Brown Sugar
1/2 cup
Brown Sugar, firmly packed
Pecans
1 cup
Pecans, finely chopped
Baking Soda
1/2 Tbsp
Baking Soda
Baking Powder
1 tsp
Baking Powder
Salt
1/2 tsp
Ground Cinnamon
1 Tbsp
Ground Cinnamon
plus 1 tsp
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Unsweetened Cocoa Powder
to taste
Unsweetened Cocoa Powder
for dusting the tin
or Flour
Wet Ingredients
Egg
4
Large Eggs, room temperature
Vegetable Oil
3/4 cup
Vegetable Oil
Sour Cream
1/2 cup
Sour Cream
or Vanilla Greek Yogurt
Pure Vanilla Extract
1/2 Tbsp
Pure Vanilla Extract
or Vanilla Paste
Orange Extract
1/2 Tbsp
Orange Extract
Sweet Cream Cheese Filling
Cream Cheese
1 cup
Cream Cheese, softened
Egg
1
Large Egg, room temperature
Lemon
1
Lemon, juiced
1 tsp juice per 12 servings
Orange Cream Cheese Glaze
Cream Cheese
1/2 cup
Cream Cheese, softened
Butter
2 Tbsp
Butter, softened
plus extra for buttering the tin
Orange
1
Orange, zested, juiced
2 Tbsp juice per 12 servings plus zest for garnish
Lemon
1
Lemon, juiced
2 tsp juice per 12 servings
Orange Extract
1 tsp
Orange Extract
Powdered Confectioners Sugar
2 cups
Powdered Confectioners Sugar, sifted
Garnish
Pecans
to taste
Pecans, chopped
Nutrition Per Serving
VIEW ALL
Calories
651
Fat
33.4 g
Protein
5.5 g
Carbs
85.2 g
Add to plan
logo
Carrot Cake with Sweet Cream Cheese Filling & Orange Glaze
Save
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
Cooking InstructionsHide images
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), the juice from Lemon (1) 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 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 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 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), juice from Orange (1), juice from Lemon (1), 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).
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).
Tags
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Comfort Food
Shellfish-Free
Easter
Fall
Vegetarian
Dessert
Spring
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