Carrot Bundt Cake

This Carrot Bundt Cake with a cheesecake filling and cream cheese frosting might be the best dessert ever! Give it a try and let me know what you think!

**This post is sponsored by Fisher Nuts. I am excited to be partnering with them this year and bringing you all some delicious recipes! **

Carrot Bundt Cake with a ribbon of cheesecake swirl and Cream Cheese frosting! Topped with some chopped pecans! #thinkfisher

I’ve combined two of my favorite things today. Carrot Cake and Bundt Cake. Actually THREE of my favorite things…cheesecake. Oh wait FOUR of my favorite things…frosting!

I clearly have a problem when it comes to choosing a favorite, but trust me when I say this cake is exactly what your Easter dessert table is needing.

I have a classic Carrot Cake recipe on the blog already…and it’s a family favorite! But, I don’t normally put nuts IN my carrot cake. I did with this one today though, and oh my gosh, why haven’t I done that before? I also stepped up the “omg factor” by adding a ribbon of cheesecake. Top it off with some homemade Cream Cheese frosting and this is the cake of your dreams. Or my dreams. Or all our dreams.

Actually, it’s a reality in my kitchen right now. I just keep attacking it with my fork!

Carrot Bundt Cake with a ribbon of cheesecake swirl and Cream Cheese frosting! Topped with some chopped pecans! #thinkfisher

Anyone else do that? Keep making cuts into a cake with your fork? Nice even lines…until before you know it half the cake is gone? Oh? Me neither…I was just wondering.

Today’s recipe is made using Fisher Chopped Pecans. If you’re looking for more delicious recipes for Easter…here are a few ideas:

Carrot Bundt Cake with a ribbon of cheesecake swirl and Cream Cheese frosting! Topped with some chopped pecans! #thinkfisher

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Carrot Bundt Cake

Yield: 12-14 servings

Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients:

For the Cake:

  • 2 cup granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 cup shredded carrots
  • 1 cup Fisher Chopped Pecans

For the Filling:

  • 1 package (8oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg

For the frosting:

  • 4oz cream cheese, softened
  • 3 Tbsp milk
  • 2 cup powdered sugar
  • 1/4 cup Fisher Chopped Pecans

Directions:

  1. Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
  2. In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
  3. For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
  4. To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.
  5. Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.
  6. For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans. ENJOY!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

I’m nuts about nuts. See what I mean?!?

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Carrot Bundt Cake with a ribbon of cheesecake swirl and Cream Cheese frosting! Topped with some chopped pecans! #thinkfisher

fisher**This is a sponsored post on behalf of Fisher Nuts. I was compensated for my time, however all opinions expressed are 100% my own!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

55 comments on “Carrot Bundt Cake”

  1. This bundt cake is absolutely gorgeous! I think I would definitely keep attacking this cake, too. And since it has veggies in it, it counts for breakfast, right? 🙂 Pinned!

  2. This looks so good, I love carrot cake. Love the easy bundt cake version!

  3. I agree this might be the best looking dessert ever! Yum!

  4. Ohmygarsh, Aimee! I have a Carrot Cake Cheesecake Bundt Cake planned for next week! Great minds really think and eat alike, girl. 🙂 Rest assured that my recipe is different. Meanwhile, your cake is gorgeous and I am glad to know that your family enjoys carrot cakes and cheesecakes in their many forms, even combined, like ours does! xo

  5. What a beautiful cake! Carrot cake is my favorite!

  6. This looks so good! Absolutely all of my favorites right here. Pinned!

  7. I have yet to find a carrot cake that I can resist. Looks like I need to add this to my baking bucket list!

  8. Mir

    Out of all the bundt cakes I have ever loved (and there are many), none has ever had a cheesecake swirl. So this one and I might have to get serious. I love it!

  9. This cake looks fabulous! I’m dying over that cheesecake swirl!

  10. This has to be more of the most gorgeous bundt cakes I have ever seen! It also happens to have a few of my favorite things too!

  11. Oh wow, this is incredible. Cheesecake AND carrot cake all in one beautiful bundt cake. Love it!!!

  12. I cannot get over how fabulous this looks!! That ribbon – just perfection!! 🙂

  13. I’ll forgo the nuts (because of allergies in the house), but this looks awesome!

  14. I am also a fan of carrot cake, bundt cakes, and cheesecake 🙂

  15. This cake looks amazing! Perfect for the Easter season!
    ~Liz

  16. What a fantastic carrot cake!! Totally my favorite. Love nuts in carrot cake too. Pinned!

  17. Ooohhh four of my favorite things in one decadent dessert too! And yes… I attack dessert with a fork instead of cutting them because obviously there are less calories if I just eat a bite at a time right?!

  18. You are right, my Easter table does need this cake! Yum!

  19. I just got a bundt pan and carrot cake is one of my faves! This is happening in my future.

  20. Carrot cake is actually one of my favorites!!! And I love that cheesecake ribbon inside of course 🙂 Good to know that others cut clean slivers on their desserts too…I tend to keep making cuts and before I know it half of the dessert is gone. Whoops!!!

  21. This has like all of my favorite things in one cake! Looks soo good.

  22. Wow, now this is a dessert that I can get down with. This is a creative idea and I love it. I love cake and cheesecake, but it takes it to a different level when the two are combined.

  23. This bundt cake looks amazing! I can’t believe how pretty it is 🙂 I love carrots, and its the time of year I start craving carrot desserts.

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  25. Lib

    Looks YUMMY…Question is…Can I make it this week & freeze it til next week???

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  27. Nicole

    Aimee – thanks for sharing this. I made it for Easter and it was delicious!

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  29. Silvia

    hello, I would like to know how much is a cup? big or small tea? thanks

  30. Shayne

    I made this tonight and the plan was to have a bit and then he could bring it to work. I followed the directions exactly, no fudging including a generous coating of baking spray on the bundt pan . After the 10 min of cooling prior to frosting the cake I went to turn it over and the cake basically fell apart. I don’t know if it wasn’t cool enough or what. Should this have been baking spray with flour by chance? Yes it was good but I’m more upset about it falling apart. It’s a lot of work and time to make this and to have that happen is just totally frustrating. 

    • The baking sprays DO have flour in them. I’m so sorry it didn’t come out of the pan for you. I use a nonstick bundt pan, which may also help ease it out. It really should have flipped out, so without being there I’m not sure what went wrong.

  31. Maureen

    Because this has cream cheese does it have to be refrigerated?

  32. Jenny

    This is the first comment I have ever made on a pinterest find.  I followed the instructions and the cake turned out amazing.  It looked just like the picture and was so delicious.  Thank you, it will be a new family favourite from now on.

  33. Kristin M

    I made this last night, and like a previous commenter, when I flipped it out of my bundt pan, it was all cracked and broke apart. I let it cool about 15 minutes prior and my pan is non stick and it flipped out easily, so it wasn’t an issue of it falling apart because it was stuck in the pan. Such a bummer because this was supposed to be my Easter dessert, but I will say the broken pieces were delicious!

  34. Sherry B

    Hi can you use Splenda or Truvia instead of sugar?

  35. Patricia Logan

    Just made this cake. It is delicious but way to much sugar. Didn’t taste like a carrot cake, just tasted like sugar.

  36. Linda Stracy

    I made this carrot cake for my family and everybody loved it. I was particularly surprised that the grandkids loved it  seeing it was carrot cake. It was a hit with everyone. Will definitely make this Again.  I might  cut down on the pecans though. Just a little to much for me.   Definitely a keeper. 

  37. Anita lish

    Hello, I have made once already. Came out so perfect and delicious! I now would like to add crushed pineapple. Is there anything I need to adjust? Would hate to ruin this yummy cake. Thanks in advance.

  38. Dee Stefan

    I made this cake today and my problem seems to be the same as a few other bakers. I followed the receipt except for I used coconut oil. I removed it from the oven after 55 mins. And after cooling for about 15 mins flipped the cake. It stuck to the pan so I smack it against the counter and flipped again. Half the cake fell out down to and including some of the cream cheese filling. It was a mess. My husband is sitting here eating it with spoon and says  it tastes great. I think I will try one more time and use the vegetable oil and also leave it in for the full 60-65 mins. 

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