Inside Out Carrot Cake
Elevate your dessert game with this irresistible Inside Out Carrot Cake—a twist on the classic that combines moist, spiced carrot cake with a luscious cream cheese filling hidden right in the center. Perfectly balanced with warm flavors of cinnamon, nutmeg, and ginger, and accented by the sweetness of grated carrots and optional crunchy pecans or walnuts, this bundt cake surprises with every slice. The "inside out" design ensures creamy, tangy goodness in every bite, while the simple prep makes it approachable for home bakers. Ideal for holidays, special occasions, or just because, this show-stopping cake is destined to be the centerpiece of your dessert table. Keywords: Inside Out Carrot Cake, cream cheese filling, moist carrot cake, spiced bundt cake recipe, unique carrot cake ideas.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 teaspoons Baking powder
- 1 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cups Vegetable oil
- 0.5 cups Applesauce (unsweetened)
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 1 cup Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese (softened)
- 0.5 cups Powdered sugar
- 1 large Egg yolk
- 1 teaspoons Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan generously, making sure to coat all crevices to prevent sticking.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate bowl, mix the vegetable oil, applesauce, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until fully combined. Fold in the grated carrots and nuts if using.
In another bowl, prepare the cream cheese filling by combining the softened cream cheese, powdered sugar, egg yolk, and vanilla extract. Mix until completely smooth.
Pour half of the carrot cake batter into the prepared bundt pan. Spoon the cream cheese filling evenly over the batter, keeping it away from the edges for the best 'inside out' effect.
Carefully pour the remaining carrot cake batter over the cream cheese filling, spreading it out to cover the filling completely.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese filling) comes out clean.
Let the cake cool in the pan for 15-20 minutes, then invert it onto a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar or drizzle with a glaze if desired. Slice and serve!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 43.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
