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Pumpkin Carrot Bundt Cake with Cream Cheese Filling
SPOONABILITIES25Ingredients
75Minutes
510Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 3/4 cups flour
- 1 Tbsp. canela
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 cup pumpkin purée
- 1 cup brown sugar ( lightly packed)
- 3/4 cup buttermilk
- 1/4 cup extra-virgin olive oil (FIVE Organic, or you can use vegetable oil)
- 3 eggs
- 1 tsp. vanilla bean paste
- 2 cups carrots ( finely grated)
- 1/2 cup sweetened coconut flakes
- 1/2 cup walnuts (finely chopped)
- 1/2 cup raisins (I use more because we love raisins)
- 12 oz. cream cheese (at room temperature)
- 1/4 cup granulated sugar
- 1 large eggs (at room temperature)
- 1 tsp. vanilla bean paste (pure)
- 8 oz. cream cheese ( at room temperature)
- 5 Tbsp. buttermilk
- 1/4 cup syrup (plus 3 TableSpoons, Vanilla Bean infused Organic Vermont Maple)
- 1 cup powdered sugar
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium570mg24% |
| Potassium350mg10% |
| Protein9g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber3g12% |
| Sugars35g |
| Vitamin A140% |
| Vitamin C4% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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