Carrot Chai Bundt Cake

Carrot Chai Bundt Cake:

• 3 cups (297 grams) grated peeled carrot
• 1 cup (220 grams) firmly packed light brown sugar
• 1 cup (200 grams) granulated sugar, divided
• 1 cup (214 grams) canola oil
• 4 large eggs (200 grams), room temperature and divided
• 1 teaspoon (4 grams) vanilla extract
• 2 cups (250 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
• 2 teaspoons (10 grams) baking soda
• 1½ teaspoons (3 grams) ground cardamom
• 1¼ teaspoons (3 grams) kosher salt, divided
• 1 teaspoon (2 grams) ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground black pepper
• ½ cup (57 grams) chopped pecans
• 8 ounces (227 grams) cream cheese, softened*

Chai Sugar:

• 1 cup (200 grams) granulated sugar
• 1 teaspoon (2 grams) ground cinnamon
• ¾ teaspoon (1.5 grams) ground cardamom
• ½ teaspoon (1 gram) ground ginger
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground black pepper

Carrot Chai Bundt Cake: 

1. Preheat oven to 325°F (170°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat carrot, brown sugar, ¾ cup (150 grams) granulated sugar, oil, 3 eggs (150 grams), and vanilla at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
3. In a medium bowl, whisk together 2 cups (250 grams) flour, baking soda, cardamom, 1 teaspoon (3 grams) salt, cinnamon, ginger, cloves, and pepper. With mixer on low speed, gradually add flour mixture to carrot mixture, beating just until combined, stopping to scrape sides of bowl as needed. Fold in pecans. Spray a 10-cup Nordic Ware Magnolia Bundt Pan with baking spray with flour. Spoon 3 cups batter (about 765 grams) into prepared pan; gently tap pan on counter several times to release air bubbles.
4. In a clean bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining ¼ cup (50 grams) granulated sugar, remaining 1 tablespoon (8 grams) flour, and remaining ¼ teaspoon salt at medium speed until smooth, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Add remaining 1 egg (50 grams); beat at medium speed until well combined. Spoon a ring of cream cheese mixture over batter in pan, staying about ½ inch away from edges. (The cream cheese mixture will have the consistency of cheesecake filling, so you will be able to almost drizzle, rather than dollop, the mixture.) Spoon remaining batter over top, covering cream cheese filling. Do not tap the pan. The pan will be quite full, but the batter will not overflow during baking.
5. Bake until a wooden pick inserted near center comes out clean, 50 minutes to 1 hour. Let cool in pan for 20 minutes. Invert cake onto a wire rack, and let cool completely. Using a small, fine-mesh sieve, dust Chai Sugar over cooled cake, using as much as desired.

Chai Sugar: 

1. In the work bowl of a food processor, place all ingredients; process until finely ground, about 5 minutes.

Notes: 

*Do not allow cream cheese to get too warm. If overly softened, the filling may sink during baking.

*You will have some Chai Sugar left over. Reserve in an airtight container for up to 3 months. We love it in our coffee or tea, or sprinkled over pound cakes and muffins.

For endless Bundt recipe inspiration, check out bakefromscratch.com.