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servings
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Ingredients
FOR THE CAKE:
- 2 cup Sugar
- 1 cup Canola Oil
- 4 large Eggs
- 2 cup Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cinnamon
- 2 cup Carrots shredded
- 1 cup Pecans chopped
FOR THE FILLING:
- 8 oz package Cream Cheese softened
- 1/3 cup Sugar
- 1 tsp Vanilla Extract
- 1 large Egg
FOR THE FROSTING:
- 4 oz Cream Cheese softened
- 3 Tbsp Milk
- 2 cup Powdered Sugar
- 1/4 cup Pecans chopped
Ingredients
FOR THE CAKE:
FOR THE FILLING:
FOR THE FROSTING:
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Instructions
- Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
- In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
- For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
- To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.
- Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.
- For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans.
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