Carrot-Pecan Swirl Cake
Ingredients
- 1 (8-oz) block cream cheese, softened
- ⅓ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 (15.25-oz) pkg carrot cake mix
- 1 (3.4-oz) pkg vanilla instant pudding mix
- 1 cup plus 2 Tbsp orange juice, divided
- ⅔ cup vegetable oil
- 2 large egg yolks
- 2 cups finely grated carrots (about 3 large carrots)
- 1½ cups chopped pecans, divided
- 1 (16-oz) can cream cheese frosting
- ½ tsp orange zest
Instructions
- Preheat oven to 350°F. Grease and flour a large fluted tube pan. Beat cream cheese and sugar in a large bowl with an electric mixer 3 minutes or until light and fluffy. Beat in 1 egg and vanilla; Set aside.
- Beat cake mix, pudding mix, 1 cup orange juice, oil, 3 whole eggs, and 2 yolks in a large bowl 2 to 3 minutes or until smooth. Fold in carrots and 1 cup nuts.
- Pour half of batter into prepared pan. Spoon cream cheese mixture in a ring in center of cake pan; cover with remaining batter.
- Bake 45 to 50 minutes or until a wooden pick inserted near center of cake comes out clean; cool 20 to 30 minutes. Invert cake onto a wire rack, and cool completely.
- Beat cream cheese frosting, 2 Tbsp orange juice, and orange zest on high speed in a medium bowl until smooth; drizzle over cake. Sprinkle with ½ cup nuts.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
577
|
577
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 7 | 7 |
| Carb (g) | 62 | 62 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 505 | 505 |
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