Hi Bold Bakers!
Now that spring has sprung I have Carte Blanche to make any variation of a carrot cake that
I want.
Top of my list is a carrot cake Bundt cake with a cheesecake filling.
Thanks to my partnership with GoodCook I am able to bring you this video, the written
recipe can be found on GoodCook.com.
Okay, let's get started.
Into my bowl I'm going to add in flour, ground cinnamon, baking powder, baking soda, and
some salt.
And then just mix these ingredients together.
So I'm gonna set the flour over to the side and I'm gonna mix up some stuff in this nice
big bowl.
Add in your sugar, vegetable oil, or coconut oil, vanilla extract, and eggs.
And then with an electric mixer whip it up really well until it's nice and thick.
So now in case you're wondering you can mix these ingredients by hand with a whisk, the
reason I do it with an electric mixer is because you get it nice and thick like this and loads
of air into it so if you have an electric mixer I recommend using it.
So this has been going for around 3 minutes or so this is looking good.
Perfect.
Now we're gonna add in the rest of our ingredients.
So into our wet we're going to add our dry.
Then with a whisk just carefully mix these together.
Now you don't have to worry about mixing this totally because we're going to add in now
our crushed pineapple, or chopped pineapple, grated carrots, raisins, and shredded coconut.
And then with your spatula just fold all of these ingredients together.
So as you can see this is a huge carrot cake, absolutely giant.
But it's definitely fantastic for springtime around Easter when you've got family around.
It'll feed an army for sure.
Now I'm just gonna set that over to the side because the next thing we're going to do is
what I mentioned at the start, a cheesecake filling.
This is super, super easy.
So into this bowl I'm gonna add in my cream cheese, sugar, an egg, and vanilla extract.
And then I'm just gonna whisk these together until they're really smooth.
So I like to use my hand mixer for this step but you can use a whisk if you want to.
The hand mixer gets so much air into it and makes it really nice and fluffy.
Okay gorgeous.
So to make our cake we need the perfect pan.
Here I have a GoodCook 9.5in.
nonstick fluted cake pan, I love this guy because I can make a lot of recipes in him.
I buttered him so our cake will come out really easily.
The thing I love about GoodCook products is that I pick them up in my local grocery store
so they're really accessible.
So into your pan add in half of your cake mix.
So stop there because the next thing you're going to do is add in nice big dollops of
your cream cheese filling.
This is like a secret center.
Once you've done that step continue on with the rest of your carrot cake mix.
Covering up all the cheesecake.
There's no doubt about it this is not for the faint of heart.
Now the last thing we're going to do is just cover this guy in foil.
The reason we're doing this is because he bakes for quite a while and you don't want
it to burn.
So I'm gonna give him a snug bed in there, and here we go, this is so heavy.
This is ready for the oven.
Bake your carrot cake Bundt cake off at 350°F/180°C for roughly an hour and 20 to an hour and
30 minutes.
So we have some time while the cake is in the oven so we're going to whip up a cream
cheese glaze.
No carrot cake and cream cheese are best friends.
They love each other, that's why we're putting cheesecake in the middle and cream cheese
glaze on top, it's gonna be absolutely delicious.
So into this bowl I'm going to add in my cream cheese, some room temperature butter, milk,
vanilla extract, and powdered sugar.
Now you can use a whisk or an electric hand mixer and just cream these ingredients together
until they're nice and smooth.
So this is nice and smooth it's the consistency that I want if it's a little bit runny for
you feel free to add in more powdered sugar I'm just gonna set it over to the side and
check on my cake.
Da-da-da!
This is a bit of an Oprah moment!
I love Bundt cake!
Let's have a little peek underneath here and see how it's doing.
Gorgeous.
It's nice and firm underneath my finger, look at how big it is!
This is some serious carrot Bundt cake.
So as you can see it's a beautiful color, now you know when it's done because it's pulled
away from the edges of the pan, that's what we want, also if you press down on the top
it's firm underneath your finger.
Now because this is such a big guy I want you to make sure that it's really, really
done so I have toothpick and I'm just gonna push him way, way down there, I can feel already
that it's nice and firm around it, pull it out, its clean, we're good.
So I'm just gonna let this sit in the pan and cool down for around 20 minutes or so
before I turn it out.
So when you're cake is cooled down it is ready to be turned out of the tin.
Ahh!
Check that out it's gorgeous!
Oh my gosh.
Look at the size of it, that would feed an army.
So generously I'm going to drizzle over my glaze and let it just fall down naturally
into all those nooks and crannies.
It kind of decorates itself this cake.
And then to finish it off I like to add some toasted coconut on top.
If you don't like coconut you can also use toasted nuts.
Look at that is that not the most perfect centerpiece for an Easter table?
Absolutely gorgeous.
Now what I'm gonna do is cut a big slice because I want to see that cheesecake filling.
This is delicious.
Absolutely gorgeous carrot cake is super moist because of the pineapple that we put in there
and the carrot and al the yummy stuff.
And then cream cheese glaze with the coconut on top.
This cake is definitely dressed to impress.
A huge thank-you to GoodCook for sponsoring this video, and to get this amazing written
recipe go to GoodCook.com.
I'll see you back here really soon for more Bigger Bolder Baking.