★★★★★

Carrot Bundt Cake Recipe

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!

Carrot bundt cake topped with cream cheese icing and chopped pecans.

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

Ingredients needed for homemade carrot bundt cake recipe.

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

Step by step photos showing how to make carrot cake in a bundt pan.
  1. Make the cake batter. Set aside.
  2. Make the cheesecake filling. Set aside.
  3. 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.
  4. Bake for an hour. Let the carrot cake cool completely.
  5. 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.
Slice of carrot bundt cake on a plate with cheesecake filling and frosting.

Recipe FAQs

Can you make Carrot Cake without nuts?

Yes, feel free to omit the nuts in this bundt cake recipe if you prefer a nut free carrot cake.

Will this recipe work in different cake pans?

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!

Do you have to refrigerate carrot cake?

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.

How long does carrot cake keep?

Stored in the fridge, this cake stays good for about 4 days. I can never resist eating it all up long before then!

Cake bundt cake with cheesecake filling and cream cheese icing on a wooden cake stand.

More Cake recipes

Yield: 16 servings

Carrot Bundt Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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

  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 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.
  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!

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:

16

Serving Size:

1 slice

Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The perfect Easter dessert! This Carrot Bundt Cake with cheesecake filling is bound to turn a few heads at your holiday meal.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on April 1, 2021

Comments & Reviews

  1. Hi Aimee, Sunday July 17 was our daughter’s birthday…her husband requested me to make this cake for the main desert,,I have never made a Carrot cake from scratch let alone a carrot cheese cake..I must say everyone about it,.my son in law even called me this morning to put in a request for one in. Dec. on his birthday.. Thank you for publlishing this recipe…… DELICIOUS

  2. 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)

  3. 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!

    1. 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. : )

    1. 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.

  4. 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???

    1. 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.

    1. If you click the “jump to recipe” button at the top of my post it takes you straight to the recipe card.

    1. 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.

  5. 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.

  6. 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?

  7. 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”

  8. 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.

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