Carrot Bundt Cake with Cream Cheese Filling

Ingredients and Weight:

For the cake: * All-purpose flour: 1 3/4 cups (218g) * Baking soda: 1 teaspoon (5g) * Ground cinnamon: 2 teaspoons (4g) * Ground nutmeg: 1/2 teaspoon (2.5g) * Salt: 1/2 teaspoon (2.5g) * Granulated sugar: 2 cups (400g) * Vegetable oil: 1 cup (240ml) * Large eggs: 4 * Buttermilk: 1 cup (240ml) * Grated carrots: 2 cups (200g)

For the cream cheese filling: * Cream cheese, softened: 8 ounces (226g) * Unsalted butter, softened: 4 ounces (113g) * Powdered sugar: 1 cup (120g) * Vanilla extract: 1 teaspoon (5ml)

Preparation Time: 15 minutes

Cooking Time: 45-50 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

For the cake: 2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. 3. In a large bowl, cream together the sugar and oil until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the carrots. Mix until just combined. 5. Pour the batter into the prepared Bundt pan.

For the cream cheese filling: 6. In a medium bowl, beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until well combined.

1. After the cake has baked for 30 minutes, remove it from the oven and let it cool for 10 minutes.
2. Pour the cream cheese filling over the warm cake and let it cool completely.

Nutritional Information:

Per serving (1 slice): * Calories: 450 * Fat: 25g * Cholesterol: 100mg * Sodium: 350mg * Carbohydrates: 50g * Protein: 5g

Dish Characteristics:

• Moist and flavorful carrot cake with a sweet and tangy cream cheese filling.
• Perfect for breakfast, dessert, or a special occasion.
• Easy to make and customizable with your favorite spices and nuts.

User Comments:

• "This is the best carrot cake I've ever had! The cream cheese filling is perfect." - Sarah
• "I love the moistness of the cake and the crunchy texture of the carrots." - John
• "This cake is so easy to make and always impresses my guests." - Mary

Special Precautions and Tips:

• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
• To ensure even baking, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
• Let the cake cool completely before adding the cream cheese filling to prevent it from melting.