#BundtBakers ~ Surprise Inside Carrot Bundt Cake

Welcome to the April reveal day for the Bundt Bakers! This month our theme was chosen by Anshie who blogs at Spice Roots; she chose "Hidden Surprise"! There was a LOT of trial and error for many of us this month, several of us baked 2 and even 3 cakes to get the taste, appearance, and "surprise" we were aiming for!

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

I posted my Kitchen Fail a couple days ago - my first attempt for this theme was a Rainbow Cake, but I did not get pretty swirls of color, so I moved on to the next cake I had on my list to try - this delicious Carrot Bundt Cake!

I am so glad I got to try this one out - the cake is wonderful. Moist, full of crunchy bites of nuts, surrounded by tender and sweet carrot cake; and tucked in the middle? A delicious, creamy cheesecake swirl!

This cake just gets a light dusting of powdered sugar and it is ready to go. The bottom bakes up crunchy, and the rest of the cake is completely tender; it makes for the perfect texture contrast.

I hope you give this one a try! I haven't had a carrot cake in WAY too long and am so glad this is the recipe I ended up making this month. It is completely satisfying, and I love that there are three full cups of grated carrots packed into this tasty treat. My 18 month old tends to be on the picky side, but she really liked this one. (We've been noticing she has reverted to not using words she was previously saying, but she will say "cake" for a bite of this treat!)

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Surprise Inside Carrot Bundt Cake from With a Grateful Prayer and A Thankful Heart

Ingredients
1 (8-oz) pkg. Philadelphia Brand cream cheese, softened
1/4 cup sugar
1 egg, beaten
2 cup flour
1 3/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup oil
3 eggs, beaten
3 cups carrots, shredded
1/2 cup nuts, chopped (I used pecans)

Directions

1. Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
2. Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups of batter; pour remaining batter into greased and floured 9 inch bundt pan.
3. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
4. Bake at 350 degrees, 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan carefully onto cooling rack or serving plate. Cool completely and then sprinkle with powdered sugar, if desired.