Carrot Bundt Cake With Cream Cheese Filling. Fill each bundt cake with batter until it is 1/3 full. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until.
Mix until all incorporated and smooth. Lightly dust with flour, tapping out the excess, and set aside. Make the cream cheese filling.
Stir in shredded carrots and pecans by hand and mix thoroughly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until. Make the cream cheese swirl filling. This carrot cake bundt and orange cream cheese frosting recipe can be adapted to make a 2 or 3 layer 20cm round cake or 15 cupcakes. If you wish, you can add 100g raisins or sultanas to this.