Cream Cheese Stuffed Carrot Cake With Orange Glaze



21/2 C. peeled and grated carrots

Dry Ingredients

2 C. all-purpose flour
1 1/2 C. granulated sugar
1/2 C. light brown sugar, packed
1 C. pecans, finely chopped (I use my food processor)
2 Tsp. baking soda
1 Tsp. baking powder
1/2 Tsp. salt
1 Tbsp . 1 teaspoon ground cinnamon
1/2 Tsp. allspice
1/4 Tsp. ground nutmeg

Wet ingredients

4 Large eggs
3/4 C. Vegetable oil
1/2 C. vanilla Greek yogurt (regular or lowfat)
1 Tsp. vanilla extract
2 Tsp. orange extract

Cream Cheese Filling

8 Oz. full fat cream cheese, softened
1/2 C. granulated sugar
1 Large egg
1 Tsp. lemon juice
1/2 Tsp. vanilla extract
3 Tbsp. all-purpose flour

Orange Cream Cheese Glaze

4 Oz. cream cheese, softened
2 Tbsp. butter, softened
2 Tbsp. orange juice
2 Tsp. lemon juice
1 Tsp. orange extract
1/2 Tsp. vanilla extract
2 C. powdered sugar, sifted

Optional Decorative Garnishes

Roasted pecans, roughly chopped
Orange zest


1-Preheat the oven to 350F degrees.
2-Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
3-To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy.
4-Beat in remaining Filling Ingredients until smooth. Set Aside.
5-In a large bowl, mix all of the Dry Ingredients together.
6-In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.
7-Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
8-Spoon 3 cups batter into prepared bundt cake pan.
9-Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
10-Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean.
11-Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
12-To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth.
13Add sifted powdered sugar and beat until very smooth, scraping down sides as needed.
14-Place the frosting in the refrigerator for 5 to 10 minutes before using.
15-When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
16-Store in the refrigerator for up to 7 days.

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