Juicy Carrot Bundt Cake with Cream Cheese Filling

For the batter

  • 125 g Zdenka butter
  • 3 carrots
  • 4 eggs
  • 100 g brown sugar
  • 100 g white sugar
  • 1 vanilla sugar
  • 150 ml orange juice
  • 50 ml sunflower oil
  • 300 g all-purpose flour
  • 1 baking powder
  • 150 g chopped walnuts
  • 1 teaspoon cinnamon
  • Grated lemon zest

For the cream cheese filling

  • 300 g Zdenka Original cream cheese spread
  • 250 g powdered sugar
  • 1 vanilla sugar
  • 2 tablespoons milk
  • A pinch of salt
  • Ground walnuts and lemon zest (for decoration)

Preparation

  1. Preparing the base: Cream the butter with the sugar and vanilla sugar. Then gradually add the eggs, oil, and orange juice, mixing continuously.

  2. Combining the mixture: Using a spatula, gently fold in the flour, baking powder, cinnamon, chopped walnuts, grated carrots, and lemon zest.

  3. Cream cheese filling: In a separate bowl, combine the Zdenka Original cream cheese spread, powdered sugar, vanilla sugar, milk, and a pinch of salt.

  4. Assembling and baking: Grease a bundt cake pan and dust it with breadcrumbs. Pour in half of the batter, add a thin layer of cream cheese filling in the middle, and then cover with the remaining batter. Bake at 160°C (320°F) for about 50–60 minutes.

  5. Cooling and decoration: Let the baked cake cool in the pan for about 30 minutes before removing it. Pour the remaining cream cheese filling over the top and decorate with ground walnuts and lemon zest.

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