Carrot Cake Bunnies Recipe!

Carrot Bundt Cake with Cream Cheese & Strawberry Filling

Ingredients

Cake:

• 4 ½ cups (575g) all-purpose flour

• 1 tbsp baking powder

• 1 tsp baking soda

• 1 ¼ tsp salt

• 2 ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• 1 ¼ cups (300g) unsweetened applesauce

• 1 cup (240g) plain Greek yogurt

• 4 cups (460g) freshly grated carrots, divided

• 2 cups (300g) packed brown sugar

• ½ cup (120ml) neutral oil

• 2 large eggs

• 1 tbsp vanilla extract

Cream Cheese Filling:

• 8 oz (225g) full-fat cream cheese, softened

• ½ cup (100g) granulated sugar

• 1 large egg

• 1 tsp lemon juice

• ½ tsp vanilla extract

• 3 tbsp (25g) all-purpose flour

Strawberry Filling:

• 2 ½ tbsp cornstarch

• 2 tbsp water

• 1 tsp lemon juice

• ½ cup (100g) granulated sugar

• 1 ½ cups (225g) chopped fresh strawberries

Glaze (Optional):

• 1 cup (120g) powdered sugar

• 2–3 tbsp (30–45ml) milk or lemon juice

• ½ tsp vanilla extract

Instructions

1 Make the Strawberry Filling:

In a small saucepan, whisk cornstarch, water, and lemon juice. Add strawberries and sugar. Cook over medium-low heat for 5–7 minutes, stirring until thickened. Let cool.

2 Make the Cream Cheese Filling:

Beat cream cheese and sugar until creamy. Mix in egg, lemon juice, vanilla, and flour until smooth. Set aside.

3 Prepare the Cake Batter:

◦ Preheat oven to 325°F (163°C). Grease a 12-cup bundt pan.

◦ In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

◦ Blend applesauce, yogurt, and 1 cup (115g) grated carrots until smooth.

◦ In a large bowl, whisk brown sugar and oil. Beat in eggs until smooth. Stir in the 1cup(115g) of carrots and vanilla.

◦ Fold in the dry ingredients until just combined, then gently mix in remaining 3 cups (345g) grated carrots.

4 Assemble & Bake:

◦ Pour half the batter into the bundt pan, smoothing the top.

◦ Spoon cream cheese filling over the batter (avoid touching the sides).

◦ Spoon in strawberry filling (optional: use a chop stick or skewer to swirl in a figure 8 motion to make a fun design)

◦ Top with remaining batter and tap pan on the counter to remove air bubbles.

◦ Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

5 Cool & Finish:

◦ Cool in the pan for 15 minutes, then invert onto a wire rack.

◦ Let cool completely.

6 Glaze or Dusting (Optional):

◦ For a glaze, whisk powdered sugar, milk (or lemon juice), and vanilla until smooth. Drizzle over cooled cake.

◦ Alternatively, dust with powdered sugar for a simple finish.

Enjoy your delicious, moist carrot bundt cake! 🥕✨

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