Welcome to the March edition of Blogger C.L.U.E. Society.
Each month, the members pair up around a central theme. March’s theme just happens to be “Happy Easter” and my assignment just happened to be Rebekah from Making Miracles. Rebekah is a remarkable person with remarkable recipes.
A quick “Easter” search on her site uncovered some great sounding recipes like Brown Sugar and Balsamic Glazed Pork, Jill’s Pork Tenderloin (wrapped in bacon, no less), and Pink Lemon Pound Cake. All of these sounded perfect for an Easter dinner.
Then, I thought on searching for something made with carrots and voila! I found the perfect recipe for this month’s theme: Surprise Inside Carrot Bundt Cake. Not only was the main ingredient carrots, but it also had a surprise inside, just like those ubiquitous plastic Easter eggs.
Although my “surprise” seemed to be a little off center and too close to the middle of the cake, I was still very pleased with this delicious recipe. (Can you make out the bit of purple in this cake? More about that surprise later—keep reading.)
1 (8-oz) pkg. Neufchatel (1/3 less fat) cream cheese
1/4 c. sugar
1 egg, beaten
For cake batter:
2 c. all-purpose flour
1 3/4 c. sugar
2 t. baking soda
2 t. cinnamon
1 t. fine sea salt
1 c. coconut oil, melted
3 eggs (at room temperature)
3 c. carrots, shredded
1/2 c. pecans
Preheat oven to 350 F. Grease and flour a bundt pan and set aside.
Make the filling. Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
Make batter. In a large bowl, whisk together dry ingredients. In a smaller bowl, whisk together coconut oil and eggs. Add oil/eggs mixture to dry ingredients, mixing just until moistened.
Fold in carrots and nuts. Reserve 2 cups of batter and pour remaining batter into prepared bundt pan.
Spoon cream cheese filling over batter. Carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Bake in preheated oven for 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan carefully onto cooling rack. Cool completely and then sprinkle with powdered sugar, if desired.
I slightly adapted Rebekah’s recipe by using coconut oil instead of vegetable oil and 1/3 less fat cream cheese. I also used some still quite good but gnarly purple carrots from our late October harvest.
They were still resting comfortably in my veggie drawer and they gave the cake nice and Easter-like specks of purple.
Rebekah, thanks for a great carrot cake recipe. My sister and I have a unspoken carrot cake challenge so I will have to make this for her the next time she visits.
I hope everyone has a wonderful week and a great Easter holiday. (I, for one, am counting the days until Spring Break. I only have three more days of school before a much needed week off.)
Please check out the other Blogger CLUE members and see what Easter dishes inspired them.
- Asparagus Tips with Cucumber Vinaigrette by Anna from annaDishes
- Chocolate Chip Bread Pudding with Rum Cinnamon Sauce by Rebekah from Making Miracles
- Cloverleaf Rolls by Wendy from A Day in the Life on the Farm
- Grilled Lamb Chops Dijon by Sue from A Palatable Pastime
- Honey and Thyme Glazed Ham by Lea Ann from Cooking on the Ranch
- Honey Balsamic Carrots by Stacy from Food Lust People Love
- Jalapeno Cheddar Biscuits by Lisa from Authentic Suburban Gourmet
- Lemon Loaf by Lauren from Sew You Think You Can Cook
- Maple Bacon Braised Brussels Sprouts by Christiane from Taking on Magazines
- New Potato Salad Tartare by Kate from Kate’s Kitchen
- Rosemary Cheddar Cornbread Muffins by Amy from Amy’s Cooking Adventures
- Sgroppino al Limon by Kathy from A Spoonful of Thyme
- Strawberry Shortcakes with Olive Oil Cake by Liz from That Skinny Chick Can Bake
- Surprise Carrot Cake by Debra from Eliot’s Eats
- Sweet Almond Pastry by Kathy from Bakeaway with Me
- Christy from Confessions of a Culinary Diva