Carrot Cake Filled With Coconut Cream Cheese
One delicious Bundt
Cake:
3 cups grated carrots
Juice of 1 lemon
1 cup dark brown sugar
¾ cup granulated sugar
1 cup canola oil
3 large eggs, room temperature
1 tsp vanilla paste
2 cups all-purpose flour
2 tsp baking soda
2 tsp cardamom
½ tsp fine sea salt
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
½ tsp ground black pepper
1 cup toasted and chopped nuts of choice (I prefer pecans for this recipe)
Coconut Cream Cheese Filling:
8 ounces cream cheese, room temperature
¼ cup granulated sugar
1 Tbsp all-purpose flour
½ tsp fine sea salt
1 egg, room temperature
¼ cup toasted grated coconut (unsweetened)
1) Preheat the oven to 325 degrees and spray a bundt pan with “baking spray with flour.”
2) Toast and then coarsely chop the nuts.
3) Grate the carrots and toss with the lemon juice.
4) Sift together the flour, baking soda and spices.
5) In a standing mixer on low with the paddle, mix together everything (except the coconut) for the cream cheese filling until smooth. Then fold in the coconut. Scrape this mixture into a medium bowl and wipe out the mixing bowl.
6) Return the mixing bowl to the standing mixer with the paddle and stir together the two sugars until fully combined. Add the oil and mix until combined. Add the eggs, one at a time, and the vanilla paste until fully incorporated.
7) With the mixer on low, add in the dry mix, about ½ cup at a time, until just combined. Add the carrots and mix just until combined. Remove the bowl from the mixer and fold in the nuts with a spatula.
8) Place half the batter in the bundt pan. With a spoon, create a trench in the batter. Use the same spoon and fill the trench with the cream cheese mixture. Spoon the remaining batter into the pan and bake the cake for roughly one hour until the cake just feels firm. Cool the cake (in the pan)on a wire rack for ten minutes before inverting onto a serving plate. Dust the cake with confectionary’s sugar before serving.
