Carrot Cake

Carrot Cake 

I’ve been making carrot muffins for my kids for as long as I can remember. They freeze amazing and I know what’s in it as opposed to store bought stuff. I was making a batch today for my baby and thought hey! What would happen if I make it into a nice Bundt cake and take it up a notch and add a cream cheese layer. Cuz everything is better with cream cheese!! And voila!

It came out amazing!!

2 cups sugar 
1 cup oil
4 eggs
1 tsp cinnamon 
2 cups shredded carrots
Handful of pecans 
1 cup white flour 
1 cup whole-wheat flour
1 tsp baking soda
1 tsp baking powder 

➡in a bowl mix the first 6 ingredients together and add the rest. Set aside 
➡meanwhile make the cheese filling;

1 container 8oz parve cream cheese
1/3 cup sugar
1 tsp vanilla
1 egg 

➡in a well greased Bundt pan add half the carrot batter and then the cheese mixture and the rest of batter. 
➡bake 350° for 60-65 minutes or until toothpick comes out clean. 
➡once completely cooled you can add the icing:

3 cups icing sugar
2 tsp vanilla
1 tsp hot water

❗I find every time I make an icing the measurements are different. Play around with it until you get a consistency you like. 
➡drizzle over cake and sprinkle some crushed pecans over it
️freezes amazing 
Enjoy! 

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