Carrot Cake with Cream Cheese Filling - Instructions Continued
medium-high speed, beat until smooth, stopping to scrape down the sides of the bowl as
necessary. Stir in the carrots and raisins.
Spoon the batter into the prepared Bundt pan and spread it around evenly with a rubber
spatula. Place the tunnel insert on top of the pan. Bake for 45 to 55 minutes, or
until a toothpick inserted into the center comes out clean. Let the cake rest, set on
a rack, for 5 minutes.
Slowly remove the tunnel insert. (Note: If the cake has risen over the pan rim, trim
off the excess before removing the insert.) Let cool for 10 minutes and then place a
cooling rack on top of the cake, invert the cake, and remove the pan. Cool completely.
To make the filling: In a medium bowl, using an electric mixture set on medium speed,