This is one of my favorite bundt cakes. It’s also a Birthday cake for my youngest son Cameron who just turned 26. That sure does make me feel old! It’s always hard to make something sweet for Cam because he doesn’t like very many desserts. But the one thing I can count on is his love for carrot or zucchini or banana cake. Sometimes I make cupcakes so he can just pick up one on the go but this year I wanted to make something a little different. This cake is healthier with natural applesauce replacing the oil to make a very moist cake. And it has a layer of cream cheese filling that makes the cake so yummy as well as a pretty swirl in every slice.
The cream cheese should be at room temperature or place in the microwave for 20 seconds to soften it. Whip the cream cheese with the whisk attachment of a mixer until it is free of lumps and very smooth.
2 cups Flour
1 1/2 cups Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 teaspoon Salt
1 cup Natural Applesauce (unsweetened)
1 1/2 cups Carrots, grated
1 1/2 cups Zucchini, grated
1 (8 ounce) package Cream Cheese or Neufchatel Cheese, softened
1/4 cup Sugar
Preheat oven to 350 degrees. Combine dry ingredients. Beat applesauce and eggs together either by hand or with a hand mixer. Begin adding the dry ingredients and beat until well combined. Fold in the carrots and zucchini. Set aside.
Use a hand mixer or whisk by hand the cream cheese until it is smooth and free of lumps. Add the sugar and egg. Whisk until the cream cheese mix is smooth and creamy.
Prepare a bundt pan by using butter and flour to coat the pan. Pour approximately half of the cake batter into the bundt pan. Spoon the cream cheese filling over top and run a knife through the center to make a swirl of cream cheese throughout the cake. Pour the remaining batter over top spreading to cover cream cheese mix. Bake at 350 degrees for 50 – 60 minutes. Insert a toothpick in the center of the cake to check for doneness. Cool in the pan until the cake loosens from the sides of the pan. Turn cake over onto a plate or cake stand. Spoon cream cheese drizzle over top of cake and sprinkle with powdered sugar if desired.
Cream Cheese Drizzle
4 ounces Cream Cheese, softened
1 teaspoon Vanilla
1 cup Powdered Sugar
1/2 cup Milk or more if needed
Beat cream cheese with a hand mixer until smooth. Add vanilla and powdered sugar. Beat on medium until all the sugar is incorporated. Mixture will be thick like a frosting. Begin adding milk until mixture becomes thin enough to drizzle over cake.