Pumpkin Carrot Bundt Cake is a moist rich dessert recipe combining pumpkin with a traditional carrot cake and cheesecake filling. Whisk together the whole milk and lemon juice and set aside for 5 minutes (it will look curdled!). Grab a very large bowl and mix the pumpkin (make sure it isn't watery at all), white sugar, brown sugar, oil, eggs, vanilla, and milk/lemon mixture with a large whisk until completely combined and smooth. This one is pretty darn good, and it travels well (being a bundt), and the Cream Cheese Frosting on top is yummy enough to just sit down and eat with a spoon (fair warning, if you do choose to eat an entire bowl of Cream Cheese frosting, your … For the glaze: Whisk together the powdered sugar and 1 1/2 tablespoons of milk.

Preheat oven to 350°F. To frost the mini bundt cakes, cut a small corner off of a ziplock bag and pour the frosting in.
So, so good and if you’re a fan of either pumpkin or carrot cake, this is […] Jun 10, 2015 - Carrot Bundt Cake with a ribbon of cheesecake swirl and Cream Cheese frosting! Pumpkin Carrot Bundt Cake has the all year around appeal and favorite flavors of a carrot cake with the added bonus of a creamy cheesecake layer, accentuated by the fall flavors of pumpkin puree and Vermont maple syrup. I married two of my favorite cakes into one super soft, moist, and tender cake that’s topped with tangy cream cheese frosting. All those delicious flavors in the dramatic form of a bundt cake with cream cheese drizzle running down the spiral sides. Add the flour, baking soda, cinnamon, ginger, cloves and salt.
Set aside. Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Instructions. Way easier than making pumpkin pie – it’s the perfect dessert for fall. Stir the dry ingredients into the wet ingredients just until the flour disappears. I love pumpkin cake and I love carrot cake. CINDERELLA CAKE {PUMPKIN BUNDT CAKE WITH CREAM CHEESE FROSTING} Moist spiced pumpkin bundt cake with creamy cream cheese frosting, topped with toasted pecans.

Topped with some chopped pecans! Grease and lightly flour two 8-inch round cake pans. Hands down – the best pumpkin cake you’ll ever try!

In a medium-sized bowl, use an electric handheld or stand mixer to beat the cream cheese on medium speed for about 1 minute, until smooth. In a large bowl, combine the pumpkin puree, eggs, vanilla, sugar, and vegetable oil in a large bowl and whisk together by hand or with a hand mixer until the mixture is smooth and everything is combined. #thinkfisher (click the photo for the recipe) I typically make an extra amount of frosting, because I love it, and the way I look at it, life is hard enough. Delicious autumn flavors in the dramatic form of a bundt cake with vanilla maple cream cheese drizzle running down the spiral sides. In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon. In a large bowl, combined all the ingredients for the cake, mixing until well combined. Add the cooled brown butter, powdered sugar, and vanilla and beat on low speed until combined. … Luckily I found the BEST Carrot Bundt Cake Recipe. This moist pumpkin bundt cake has a delicious pumpkin flavor, is filled with warm spices, and topped with a drizzle of cream cheese glaze. When the cake is done, invert the cake pan onto a cooling rack (turn upside down) but don't remove the cake pan until the cake has almost cooled completely. Set aside. It’s one of the best cakes I’ve ever made.