Gluten Free Carrot Bundt Cake with Cheesecake Filling
This cake is perfectly sweetened, spiced with a powerhouse of spices, carrot packed and bursting with flavor.
Ingredients
- 200 g light or dark brown sugar (1 cup)
- 240 ml sunflower oil (1 cup)
- 4 large eggs (at room temperature)
- 125 g crushed pineapple (½ cup)
- 1 teaspoon pure vanilla extract
- zest from one orange
- 300 g gluten-free flour ( 2 and ½ cups)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ teaspoon nutmeg
- 250 g grated carrots ( 2 cups)
- 100 g pecans (optional)
Cheesecake Layer
- 300 g lactose-free cream cheese (softened at room temperature)
- 40 g granulated sugar
- 1 egg
- 1 teaspoon Vanilla Extract
Glaze
- 100 g white chocolate (you can use dairy free if you want)
- 3 tablespoon lactose free milk
- 70 g powdered sugar
- orange zest from ½ orange
Instructions
- Preheat the oven to 350°F (177°C). Grease and lightly flour a 10-inch bundt pan. And set it aside.
- In a large bowl, whisk the brown sugar, oil, eggs, crushed pineapple, vanilla, and orange zest together until combined.
- In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, until everything is well combined.
- Pour the wet ingredients into the dry ingredients and using a spatula, fold the ingredients together until combined.
- Then, fold in the carrots and pecans. Spread half of the batter into the bottom of the prepared bundt pan.
- In a medium bowl using a hand-held or stand mixer beat the cream cheese for about a minute on medium speed. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread the in an even layer on top of the carrot cake batter.
- Spread the remaining carrot cake batter evenly on top. Put your cake to bake and bake it for about 60 to 80min or until a toothpick inserted into the cake comes out clean. It takes longer for this cake to bake because it is quite tick and moist. Cover the cake loosely with aluminum foil if start noticing that the top is browning quickly.
- Once done, remove from the oven and allow to cool for about half an hour inside the pan.
- After 30 minutes, invert your bundt cake onto a wire rack and allow to cool completely.
To make the white chocolate orange glaze
- While the cake cools prepare the glaze .Place chocolate and milk in a heatproof bowl. Place bowl over a saucepan of simmering water and allow chocolate to melt, stirring regularly. Remove the bowl from the heat and stir in the sugar and orange zest. Mix until glaze is smooth.
- Pour it over your bundt cake while the glaze is still warm.
- You can keep this cake covered in the fridge for up to 4 days.