Molten Carrot Cake With A Cream Cheese Lava Recipe
Fresh from our oven, a mini bundt carrot cake filled with cream cheese icing and drizzled with warm caramel sauce.
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Ingredients
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Cake
Cream Cheese Filling
Caramel Sauce
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded carrots.
- 5
Fill the Bundt Pan
Spoon the batter into the prepared mini bundt pan, filling each cavity halfway.
- 6
Prepare Cream Cheese Filling
In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Place a spoonful of the cream cheese mixture in the center of each filled cavity.
- 7
Top with Batter
Cover the cream cheese filling with more batter until the pan is filled to the top.
- 8
Bake
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- 9
Cool
Allow the cakes to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Caramel Sauce Preparation
- 10
Make Caramel Sauce
In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir until the sugar dissolves and the mixture thickens, about 5-7 minutes.
- 11
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow the sauce to cool slightly before serving.
Serving
- 12
Serve
Place the cooled mini bundt cakes on a serving plate. Drizzle with warm caramel sauce before serving.
