I didn't even know it was a thing, but I've caught the Bundt bug. I've been seeing bundt cakes pop up here and there on other blogs & fave Instagram sites, and figured I'd try making one at home. Stopped at the little kitchen shop down the street, and was stunned to discover an entire section of the store dedicated to bundt pans. Did you know they come is all sorts of shapes and sizes? Crown. Gold. Bavarian. Traditional. Fleur de Lis. Pewter. Minis. A whole world of gorgeous cakes that really require no decoration, they just come out of the oven looking beautiful.
I purchased an Elegant Party Bundt Pan and made this Olive Oil and Ricotta Cake, ate it for breakfast and lunch, then decided we most definitely needed #everykindofbundtpanintheworld, so went back the next day, selected four more pans and made this Cookie-Butter and Cream Cheese Stuffed Carrot Bundt Cake with rainbow carrots and white wheat. It was not a mistake.
Tender and tasty, with that sweet ribbon of cookie butter and cream cheese hidden inside, this pretty cake takes less than 10 minutes to stir together. Bake and within the hour, a golden cake will emerge from your golden pan.
Let it cool, or don't. The happy truth about bundt cakes it: they are typically more dense than a standard cake, closer to quickbread, so you can serve them warm and don't have to wait for full cooling.
I decided to keep my bundt icing-free until the next morning, when friend Audrey was coming to visit.
We stirred together a simple coconut rum icing. I got to talking and thought it would be a brilliant idea to mash blackberries into the icing. On second thought, I should have simply decorated the cake with blackberries and lemon leaves, instead. So in the recipe below, you'll see me walk you through a white icing--which (if I were you) I'd leave white, using blackberries only for garnish and not for muddling.
We topped ours with sparkling sugar, just because we could. The cake itself looks splendid with a simple drizzle of icing, so keep it simple, if you please.
Then serve this rich, dense cake along with a glass of milk or bit of bubbly gingerale.
It's a good one.
And be prepared for more bundts. BECAUSE: LOVE.
Cookie-Butter Stuffed Carrot Bundt Cake with Coconut Rum Icing
8 servings | 75 mins
- 1 3/4 cups white wheat flour (or 2 cups white flour)
- 3 teaspoons baking powder
- 2/3 cup + 1/4 cup melted butter, divided
- 16 oz shredded carrots
- 1 1/2 cup brown sugar
- 4 eggs
- 2 Tbsp lemon juice
- 1/4 cup milk
- 1 Tbsp cinnamon
- 1 Tbsp vanilla bean paste
- 8 oz mascarpone or cream cheese, softened
- 2 1/4 cup powdered sugar, divided
- 3/4 cup cookie butter, softened
- 1/4 cup melted butter
- 2-3 Tbsp coconut rum
Heat oven to 350ºF. Spray a NordicWare Crown Bundt Cake with nonstick baking spray.
In a stand mixer, beat together flour, baking powder, 2/3 cup melted butter, carrots, brown sugar, 3 eggs, lemon juice, milk, cinnamon and vanilla bean paste. Spoon a little less than half of mixture into bundt.
Whisk together cream cheese, egg and 1/4 cup powdered sugar. Swirl in cookie butter. Spoon mixture atop batter. Spread remaining batter gently over the cookie butter layer. Bake for 1 hour. Allow to cool slightly before inverting.
Whisk together remaining powdered sugar, butter and rum. Drizzle over cake. Serve and enjoy!