Carrot Cake with Cream Cheese Filling

By CJKK

Ingredients

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Details

Servings 16
Adapted from chefscatalog.com

Preparation

Step 1

Woks & Stir Fry Pans

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Hand Mixers & Hand Blenders

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Mixing Bowls

Shakers & Mills

Step Stools & Ladders

Baking Mixes & Essentials

Pancake & Waffle Mix

Le Creuset Salt & Pepper Shaker Set

Preheat oven to 350 F.

In a large bowl, using an electric mixer set on medium speed, beat together the eggs, carrot puree, and vegetable oil. Add the dry ingredients and, with the mixer set on medium-high speed, beat until smooth, stopping to scrape down the sides of the bowl as necessary. Stir in the carrots and raisins.

Spoon the batter into the prepared Bundt pan and spread it around evenly with a rubber spatula. Place the tunnel insert on top of the pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest, set on a rack, for 5 minutes.

Slowly remove the tunnel insert. (Note: If the cake has risen over the pan rim, trim off the excess before removing the insert.) Let cool for 10 minutes and then place a cooling rack on top of the cake, invert the cake, and remove the pan. Cool completely.

To make the filling: In a medium bowl, using an electric mixture set on medium speed, cream the butter and cream cheese until light and fluffy. Beat in the vanilla. Add the powdered sugar, reduce the mixer speed to low, and mix until light and fluffy, about 5 minutes.

Mixing Bowls

MixerMate Mixing Bowl

Mason Cash Mixing Bowl Set, 3 piece