Saturday, May 12, 2012

Carrot Coconut Cream Cheese Bundt Cake

    Carrot Cake:
  • 1 cup carrot puree
  • 1 1/2 cups shredded carrots
  • 4 eggs
  • 2 cups sugar
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 tsp vanilla
  • 1 cup raisins
  • 1 cup pecans
  • 1 tbsp cinnamon
  • Coconut Cream Cheese:
  • 8 oz cream cheese
  • 1 egg yolk
  • 1 cup shredded coconut
  • Caramel Glaze:
  • 1 cup powdered sugar
  • 2 tbsp caramel topping (gooey ice cream topping)
  • 1 tbsp milk
Preheat oven to 350° F.
Grease and flour a 12-cup Bundt pan (I use non stick spray).
Add sugar, oil, eggs, buttermilk, carrot puree, and vanilla to a large mixing bowl. Beat on low for about 1 minute
In a separate bowl, sift the flour, cinnamon, baking soda and salt.
Slowly dump dry ingredients into the wet ingredients and continue to mix.
Fold in pecans and raisins.
Pour cake batter into prepared Bundt cake.
Mix the cream cheese, coconut, and egg yolk in a small bowl. Using an ice cream scoop, or a cookie scoop, plop dollops onto the top of the carrot cake batter.
Bake for about 60-70 minutes or until a knife inserted into the center comes out clear.
For the glaze:
Whisk the powdered sugar, milk and caramel in a small bowl until all the lumps are gone. Add more powdered sugar for a thicker glaze or more milk for a thinnerglaze.
With a spoon, pour glaze over the top of the Bundt cake, letting to drizzle down the side of the cake. Let it dry for a few minutes, then add another layer.
Cool in the pan for about 15 minutes, then finish cooling on a wire rack.
Chill for a few hours before serving. This gives the cream cheese time to firm up and get super yummy!
*Some cakes are best eaten the day they’re made, this one is best eaten the day after and has chilled for almost an entire day.

from Fat Girl Trapped in a Skinny Body

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