Carrot Bundt Cake with Cream Cheese Tunnel

I was watching the Food Network and saw a delicious looking cake on my screen, but to my dismay, there was no recipe available online for it!  It was a carrot bundt, complete with a cream cheese filling and cream cheese frosting. I decided to do my own and opted for a simple cream cheese glaze on top.  I took my go-to carrot cake recipe (that is supposed to be baked in a 9x13 pan) and baked it in a bundt pan.

Here it is:

Cake:

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1 pound carrots, peeled and grated

1 1/2 cups granulated sugar 

1/2 cup packed light brown sugar

4 large eggs, room temp

1 1/2 cups canola oil

Cream Cheese Filling:

1 8oz package of softened cream cheese

1/4 cup granulated sugar

1 egg white

1 tablespoon plain yogurt

1/4 teaspoon vanilla extract

1/4 teaspoon salt

Preheat the oven to 350.  Grease and flour a 12-cup capacity bundt pan.

On a sheet of waxed paper, sift together flour, spices, salt, baking powder and baking soda.  Set aside.

In a small mixing bowl, beat all of the cream cheese filling ingredients together until smooth.  Set aside.

In a large mixing bowl, beat eggs and sugars together until smooth.  Keep beating while drizzling in the oil until incorporated.  Add the flour mixture and beat until just incorporated.  Mix in the grated carrots.  Stir with rubber spatula until all ingredients are fully incorporated.

Place about 1/3 of the carrot batter into the prepared bundt pan.  Spoon the cream cheese filling over the carrot mixture.  Top with remaining carrot cake batter.  Bake at 350 for approx. 75-80 minutes, or until toothpick inserted comes out clean.  Let it cool for 10 minutes in the pan.  Remove from pan and invert onto serving platter.

Glaze

1/2 tub of spreadable cream cheese

1 tablespoon butter

1 cup confectioner's sugar

1/4 teaspoon vanilla extract

Pinch of salt

Stir ingredients until smooth.  Spoon over warm cake.  Cake can be served warm or at room temp.