Ingredients
Method
- Preheat oven to 350°F. Generously grease a 10 cup bundt cake pan with cake goop or butter and then dust with flour. Shake off the excess.
- In a large bowl, whisk together the oil and brown sugar. Add in the eggs and whisk until light and airy.1 ¼ cups - brown sugar, 1 cup - vegetable oil, 3 - large eggs
- Add in the vanilla, grated carrots and walnuts.2 cups - carrots, grated, ½ cup - chopped walnuts, ½ teaspoon - vanilla extract
- In a separate small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.1 ½ cup - all-purpose flour, 2 ½ teaspoon - baking powder, 1 teaspoon - baking soda, 2 teaspoon - cinnamon powder, ¼ teaspoon - salt
- In another bowl, beat the cream cheese and sugar until smooth. Add in the vanilla, egg yolk and salt. Mix until well combined and set aside.12 oz cream cheese, room temperature, 1 egg yolk, ¼ cup white granulated sugar, ½ teaspoon vanilla extract, ⅛ teaspoon salt
- Add the dry ingredients to the wet ingredients gently mix just until combined. Make sure to not over-mix.
- Pour half the cake batter into the prepared bundt pan. Spread the cheesecake filling in the middle, making sure to keep it away from the edges.
- Add the rest of the batter to cover. Bake at 350°F for 50-60 minutes or until a toothpick inserted comes out clean. If it starts browning too quick, cover the top with some aluminum foil.
- Let it cool completely before turning it out onto the serving plate. Spread the cream cheese frosting on the cake and top with some more crushed walnuts.
Make the frosting
- Beat together the cream cheese and heavy cream until smooth. Add in the powdered sugar, salt, vanilla extract and a little bit of lemon zest to brighten it up.4.5 oz cream cheese, 2 tablespoon unsalted butter, softened, 100 g powdered sugar, ¼ cup heavy cream, 1.4 teaspoon vanilla extract, pinch of salt, bit of lemon zest
