Today’s post is brought to you by the letter ‘C.’
First of all, notice the logo Change? Yep, changes are happening! So don’t freak out if things changes a tad bit more. Not a lot, but justa little.
Moving onto the Cake…
I went Crazy and bought 25 lbs of Carrots.
So I made a Cake.
With Cream Cheese, Coconut, Cinnamon, and Cpecans (the c is silent).
Because I’m Crazy, I Caramelized the Carrots.
And added a Caramel glaze.
If you don’t make this Cake I’ll Cry.
Jon and Wave don’t like carrots. Lies! Wave will gnaw on a raw carrot stick, but that’s the only way to get her to eat anything orange. This means:
me + 25 lbs of my favorite vegetable = I’m going to be more orange than Christina Aguilera.
That’s a ‘The Voice’ reference… I mean honestly, was her make up person drunk? Or colorblind? Or maybe she just eats a lot of carrots too?… Anyway… to share my wealth of beta carotene, I brought this cake to work. My boss, unsolicited, complimented my cake, “that’s a really good cake, I’ve never tasted one like that. It’s very colorful too.”
Carrot Coconut Cream Cheese Bundt 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
- 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 ti was made and has chilled for almost an entire day.
The inspiration from this cake came from the NEED to use so many carrots. I caramelized my carrots in the oven before I pureed them. But you can just puree steamed carrots, because I’m guessing you’re less crazy than I am.
There are a couple food bloggers who helped inspire some of the recipe:
Kristen, from Dine and Dish, made an EPIC Pumpkin Bundt last fall that I’ve made 3 times, yes, THREE! It’s amazing! So I took that recipe and jacked it all up to accommodate my carrot army.
Last week on Pinterest I came across Dawn’s (of Vanilla Kitchen) Chocolate Brownie Bundt that had scoops of coconut cream cheese, just plopped on top. It was one of those recipes I couldn’t stop thinking about, so I had to make it, IMMEDIATELY!