Wednesday 15 April 2015


Super dampish, spiced Carrot Cake full of sweet cheese filling and drizzled with sweet and lemony Orange cheese Glaze which will have you ever drinking it straight from the bowl.

So i actually love you guys.  I created this cake three times on (not tally the time I forgot the flour – its been that sort of week), to form the right carrot cake that’s super dampish while not being oily, spiced to a T with hints of orange, and with a surprise sweet cheese filling.

The dreamy cheese layer is sort of a very little slice of cheesecake close in between the layers of cake and is as straightforward as descending it over the batter, then topping it with the remainder of the batter.

And once it bakes, a delectably delicious surprise awaits your happy eaters. terribly happy eaters.

The cheese layer is close in an exceedingly shell of dampish carrot cake spiced with all spice, nutmeg and douse of cinnamon brightened by a splash of orange extract.  The pecans are coarsely ground so that they are utterly distributed throughout the cake and boost the dampness created by the employment of wealthy sugar, oil and yoghurt. i attempted this cake with simply oil, and it did not need to cook all the approach through. thus i attempted it with less oil and it absolutely was still missing one thing.  Finally, i attempted it with a mix of oil and yoghurt (which forever adds moistness), and it thus dampish, thus flavourous, and with great care right.

Due to the high sugar content during this cake, the surface of the cake caramelizes and needs to stay to your pan, thus take care to use a slippy cookery spray that has flour in it or to butter and flour your pan.  I favor to use butter and chocolate to dirt my pan that the chocolate blends right into the cake and caramelizes for a rather fresh exterior that's one in every of my favorite elements of the cake.

But not my solely favorite a part of the cake.  I will have multiple favorites, right?  The Orange cheese Glaze is




My goodness, its ridiculous.  The tang of cheese, the intense citrus of the fruit juice, and orange extract all sugared by granulated sugar.

The whole issue.  The orange glaze , cheese filling, the spicey carrot cake.  Ridiculous.

Now go create this cheese Stuffed Carrot Cake with Orange Glaze thus you will feel my love and please have a really Happy Easter!




Serves: 12-14

  • 2 1/2 cups peeled and grated carrots*

  • Dry Ingredients
  • 2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 cup pecans, finely chopped (I use my food processor)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg

  • Wet ingredients
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup vanilla Greek yogurt (lowfat or regular)
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract

  • Cream Cheese Filling
  • 8 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all purpose flour

  • Orange Cream Cheese Glaze
  • 4 oz. cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 tablespoons orange juice
  • 2 teaspoons lemon juice
  • 1 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted

  • Optional Decorative Garnishes
  • roasted pecans, roughly chopped
  • orange zest
  1. Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
  2. To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
  3. In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
  4. Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in carrots until evenly combined (I use my clean hands to stir in the carrots).
  5. Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
  6. 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. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
  7. 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. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
  8. 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.
  9. Store in the refrigerator for up to 7 days.
*To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor.
**When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown.


Post a Comment