This is not your ordinary carrot cake recipe. Carrot Bundt Cake is wrapped around a cheesecake filling and covered with cream cheese frosting. It makes an impressive centerpiece for any dessert table!
Love carrot cake recipes? Be sure to try these amazing carrot cake cookies with our homemade cream cheese frosting on top!
Why this Recipe Works
Today’s recipe combines my favorite things: carrot cake, bundt cake and cheesecake!
Okay, FOUR of my favorite things. Frosting. We can’t forget about frosting!
If you’re looking for something a little different for Easter dessert this year, this Carrot Bundt Cake is just the ticket. I have a classic Carrot Cake recipe that’s a family favorite!
I adapted it for a bundt pan and added nuts. Then I stepped up the WOW factor” by adding a ribbon of cheesecake. Who doesn’t love a Cheesecake Cake, right?
Top it off with some homemade cream cheese frosting and this is the cake of your dreams.
Or my dreams. Or all our dreams.
I can’t resist sneaking bite after bite of this Carrot Bundt Cake!
Ingredient Notes
In addition to the usual suspects for cake: flour, sugar, and eggs…
- Shredded carrots. Shred whole carrots at home for moistest carrot cake. You can shred them with a grater or the grating attachment of your food processor (do not puree).
- Chopped pecans. You can swap these out for walnuts if you prefer. Or keep them out if you like your cake without nuts. Toast the pecans for best flavor!
- Vanilla. My How to Make Vanilla Extract is perfect in this cake.
Easy Instructions
- Make the cake batter. Set aside.
- Make the cheesecake filling. Set aside.
- Assemble the Carrot Bundt Cake by filling the bottom of a greased bundt pan with 3/4 of the cake batter. Spoon the cheesecake layer on top of that. Finally, add the rest of the cake batter over the cheesecake.
- Bake for an hour. Let the carrot cake cool completely.
- Frost. When the cake is cool, beat together the frosting ingredients. Pipe onto the cake and garnish with more chopped pecans. Slice and enjoy!
Tips and Tricks
- Use a 12 cup bundt pan. I used this one from Amazon.
- Don’t forget to spray! Spray the inside of your bundt pan well with baking spray before adding the cake batter or use Homemade Cake Release.
- Check for doneness. When done baking, the cake should easily pull away from the sides of the bundt pan.
- Use freshly shredded carrots. Store bought shredded carrots tend to be much drier and will reduce the moistness in the cake.
Recipe FAQs
Yes, feel free to omit the nuts in this bundt cake recipe if you prefer a nut free carrot cake.
This recipe was designed and tested to be baked in a 12 cup bundt pan. Try this classic Carrot Cake Recipe for a traditional cake version. Or check out my Carrot Cake Cupcakes!
Once frosted, this cake (and all carrot cake with cream cheese frosting) should be stored in the refrigerator. Left at room temperature for more than a few hours, the cream cheese will soften and melt. Not to mention it has the potential to spoil! Take your Carrot Bundt Cake out of the fridge an hour or so before serving to bring it to room temperature. Or feel free to enjoy it chilled.
Stored in the fridge, this cake stays good for about 4 days. I can never resist eating it all up long before then!
More Cake recipes
- German Chocolate Cake
- Lemon Bundt Cake
- Coconut Cake recipe
- Hummingbird Cake
- Cream Puff Cake
- Banana Cake
- Peanut Butter Cake
Carrot Bundt Cake
This is not your ordinary carrot cake recipe. Carrot Bundt Cake is wrapped around a cheesecake filling and covered with cream cheese frosting. It makes an impressive centerpiece for any dessert table!
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 4 large eggs
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 3 cups grated carrots, or finely shredded
- 1 cup chopped pecans
For the Filling:
- 1 package (8 ounce) cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the frosting:
- 4 ounce cream cheese, softened
- 3 Tablespoon milk
- 2 cups powdered sugar
- ¼ cup Chopped Pecans
Instructions
- Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
- In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
- For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
- To assemble, fill bottom of sprayed bundt pan with about ¾ 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.
- 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.
- 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!
Notes
- Use a 12 cup bundt pan. I used this one from Amazon.
- Don't forget to spray! Spray the inside of your bundt pan well with baking spray before adding the cake batter or use Homemade Cake Release.
- Check for doneness. When done baking, the cake should easily pull away from the sides of the bundt pan.
- Use freshly shredded carrots. Store bought shredded carrots tend to be much drier and will reduce the moistness in the cake.
- STORAGE: Store cake in refrigerator for up to 4 days. Or freeze for up to 3 months.
Recommended Products
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 538Total Fat: 31gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 67mgSodium: 260mgCarbohydrates: 61gFiber: 2gSugar: 44gProtein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
The perfect Easter dessert! This Carrot Bundt Cake with cheesecake filling is bound to turn a few heads at your holiday meal.
Can you use cake mix? I know “blasphemy” ..
I made this for Easter tomorrow, and not to toot my own horn but I am a pretty seasoned baker, but mine did the same as a lot of others. Got stuck in the pan and broke apart when it was flipped. I somehow salvaged it and was able to somewhat put it back together, letting it cool more now but hopefully once I ice it, it’ll be okay. Gonna get eaten regardless. It was delicious (the pieces I did munch on while trying to put it back together)
Could I omit the filling to have a plain carrot cake?
Sure!
I am so happy with this receipe and it came out terrific. The filling was great. Thank you Amiee!!!
Hello Aimee! I was curious if there was any way to do this recipe in a 10 inch bundt pan? Would I have to cut the recipe down by a 1/4 cup?
Thank You!
Yes you can use a 10” pan. No need for extra flour. The batter does not come up that high even in a 10” like I used. I am from the Mad City as well. : )
I am currently making this but after 60 minutes it was still undercooked. It must be my oven ahh
An oven thermometer is super helpful, as ovens tend to vary as they get older.
If you have a thermometer, you are looking for an internal temperature of 205-210 degrees. If you don’t have a thermometer, make sure a toothpick comes out clean when placed in the middle of the cake. Allow the cake to cool 30 minutes in the pan before turning out onto a rack to cool completely.
Baking to 212 degrees is “boiling” and all the moisture is baked away.
Hi! Wondering if you have tried this cake with butter rather than oil?
Butter makes for a dryer cake.
I made carrot Bundt cake with cream cheese filling, do u hand mix cake mix or use hand mixer?? I use spray oil in Bundt cake pan and it Stuck to the pan would not come out for anything we got annoyed and went around the cake pan nothing happen so my husband got out and shook it and it all came out pieces. I was so disappointed, so I always use Crisco in my pans when I bake so what happened???
Mix by hand. Dust with flour after spraying the pan. Add about a tablespoon and shake it all around. I then “Bang” the pan in the sink to get rid of extra flour. Let the cake cool in the pan for 30 minutes before before you turn it out onto a cake plate. A thin knife for any sticking areas.
The most delicious spring dessert ever! We LOVE this carrot bundt cake!
Can you put some cut up canned pineapple in this recipe?
There are so many pop up ads It is too difficult to even see your recipe.
If you click the “jump to recipe” button at the top of my post it takes you straight to the recipe card.
How to adjust the carrot Bundt cake to high altitude?
I don’t have a way to test my recipes in high altitude so I can’t help. I do know that if you google how to adjust for high altitude there should be some guidelines.
It tasted extremely bland, do not recommend.
My friend has been a professional Baker for many years. She taught me this trick for coating your pans .. nothing will ever stick!! 1 part cooking oil , 1 part solid shortening and 1 part flour. Mix together well..spread in pan.
I make my own too https://www.shugarysweets.com/homemade-cake-release/
OMG!!! This is the best cake I have ever made. The batter is perfect and the taste is just right (not too sweet). I used simple sugar glaze instead of cream cheese frosting. It taste heavenly. Thank you for this recipe. Can’t wait to make another one. Can I use the cream cheese filling in other cakes or bread recipes?
I have a pumpkin bundt cake that uses the similar cheesecake filling too!
I made this cake for my birthday and it was SOOOO good! Best carrot cake I’ve had in a long time. Today I am going to try it without the cheesecake part and bake in a loaf pan for carrot “bread”
Hi Aimee, thank you for sharing this recipe. I’m laughing because I see I wasn’t the only one making it on Easter Sunday. In any case it was very easy to prepare according to your instructions and my husband is very happy with it. My only grievance is that the cheesecake part isn’t solid it actually is like a tunnel. Now having said that I don’t think it has anything to do with your recipe or my baking. I just think my husband was too anxious to eat it, cut it while it was still slightly warm and therefore it didn’t get to set properly . Either way the cake is very easy to make and absolutely delicious. Thanks again for sharing.