So I really love you guys. I made this cake 3 times this week (not counting the time I forgot the flour – its been that kind of week), to create the perfect carrot cake that’s super moist without being oily, spiced to perfection with hints of orange, and with a surprise sweet cream cheese filling.
The dreamy cream cheese layer is like a little slice of cheesecake nestled in between the layers of cake and is as easy as drizzling it over the batter, then topping it with the rest of the batter.
And after it bakes, a delectably delicious surprise awaits your happy eaters. Very happy eaters.
The cream cheese layer is nestled in a shell of moist carrot cake spiced with allspice, nutmeg and a generous douse of cinnamon brightened by a splash of orange extract. The pecans are coarsely ground so they are perfectly dispersed throughout the cake and add to the moistness created by the use of rich brown sugar, oil and yogurt. I tried this cake with just oil, and it didn’t want to cook all the way through. So I tried it with less oil and it was still missing something. Finally, I tried it with a combination of oil and yogurt (which always adds moistness), and it so moist, so flavorful, and just so right.
Due to the high sugar content in this cake, the outside of the cake caramelizes and wants to stick to your pan, so be sure to use a nonstick cooking spray that has flour in it or to butter and flour your pan. I prefer to use butter and cocoa powder to dust my pan so the cocoa powder blends right into the cake and caramelizes for a slightly crunchy exterior that is one of my favorite parts of the cake.
But not my only favorite part of the cake. I can have multiple favorites, right? The Orange Cream Cheese Glaze is
My goodness, its ridiculous. The tang of cream cheese, the bright citrus of the orange juice, lemon juice, and orange extract all sweetened by powdered sugar.
Now go make this Cream Cheese Stuffed Carrot Cake with Orange Glaze so you can feel my love and please have a very Happy Easter! (To read my Easter address, click HERE)
- 2 1/2 cups peeled and grated carrots*
- 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
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup vanilla Greek yogurt (regular or lowfat)
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
Cream Cheese Filling
- 8 oz. full fat 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
- Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Store in the refrigerator for up to 7 days.
**When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown.
***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice :)
Carlsbad Cravings Original
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