Carrot Bundt Cake with Cheesecake Filling and Cream Cheese Frosting

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!

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

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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!

How to make Carrot Bundt Cake with Cheesecake Filling

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

So does 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 Nuts Chopped Pecans. If you’re looking for more delicious recipes for Easter…here are a few ideas:

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


 Chocolate Frosted Cookie Bars. You can make them into footballs or cut into squares!


 Start your day off right with these Healthy Banana Nut Pancakes. They taste like the inside of French Toast. YUM!


You are just a couple ingredients away from this easy, delicious Almond Pesto Salmon!

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

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Yield: 12-14 servings

Carrot Bundt Cake

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

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!


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


  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!

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 545Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 81mgSodium: 208mgCarbohydrates: 67gFiber: 2gSugar: 50gProtein: 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

Carrot Bundt Cake with a ribbon of cheesecake swirl and Cream Cheese frosting! Topped with some chopped pecans! #thinkfisher
**This is a sponsored post on behalf of Fisher Nuts. I was compensated for my time, however all opinions expressed are 100% my own!

Recipe originally published on March 26, 2015


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 February 25, 2019

Comments & Reviews

  1. 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.

  2. 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?

  3. 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”

  4. 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.

  5. I cannot wait to share this with my neighbor today. It’s Easter but a strange one being we are in the midst of the coronavirus that I sure hope everyone is taking seriously! It turned out great! I wish I could post a photo of it!

    1. I’m making this very recipe right now ! Happy Easter ! I agree it will be the strangest one I’ve ever experienced.

    2. If you’re on social media, tag me on facebook or instagram 🙂 Glad you enjoyed the recipe, and are staying safe!

    3. My cake had the same “failed” middle tunnel like your cake. I think I may have cooked it too long. However, it is tasty and I’d definitely make it again.

  6. This is a delicious carrot cake. Not sure what all the complaints are about, your site is fine and the recipe easy to follow, yielding a yummy cake! Thanks for shar.

    1. The photo sure doesn’t look like cooked cheesecake. The cheesecake part has little air pockets that look like regular cake or bread. Can you explain? Please clarify.

  7. ❓❓I have never seen a carrot cake without the crushed pineapple.   Is there a reason it is not added into this Carrot Cake Cream Cheese Bundt Cake❓❓  I am anxious to hear back, as I am planning in baking this recipe tomorrow,  Thanks! 

  8. Have you tried organic brown sugar instead of granulated sugar for the cake and adding a bit of lemon zest to the cheesecake batter? It makes this cake even better. Love it. Great recipe. My neighbor looks forward to it every year for her Halloween party.

  9. Your site is difficult. Getting to the actual recipe ,if new to entering your site, is tedious. The recipe was at the very bottom…. Found after scrolling through many of your other recipes and advertisements. With all that said, I’m really looking forward to making the Bundt cake.

  10. I am finding your site WAY to difficult to navigate. I should not have to bounce round from page to page to get a full recipe and at that, the links don’t take me directly to the recipe, it takes me to a list of recipes and on pinterest not all of those recipes are yours so I can’t even figure out how to make the right recipe. No thanks, I’ve spent too much time trying to find ALL of the recipes required to make this, I’m moving on to another site.

    1. I’m not sure what to even say. If you land on a page, that recipe is there, at the bottom. Every time. I don’t make you click anywhere to find my recipes. And if the links are wrong from pinterest, that’s a shame for the person who pinned it, but you can’t blame me for that.

  11. The cream cheese filling layer turned out too thin; I stayed true to the recipe. Tried adding 1/4 Cup powder sugar to try and thicken it. Still ran across the cake layer. I added raisins to the cake layer but no other changes. It slid out as promised and looks pretty, just wondered where I went wrong with the filling.

  12. Based on what I’ve read as a general rule- 2 cups oil, 2 cups sugar, 3 cups flour, 4 eggs. The batter was too thin and two sweet. Added another cup of flour and consistency/flavor perfect. Also added approx. 3/4 cup mini chocolate chips. Used a stoneware bundt pan and oiled and floured generously. Cooled 15 min and inverted in plate. No sticking problems. I’m sure will be a big hit Easter Sunday alongside the pies. Thank you! ?

  13. Made the carrot cake bundt cheesecake. It turned out perfect I used Pam baking spray. It looks beautiful and tastes amazing!!!! I also love your recipe for the carrot cake cheesecake. Your recipes are awesome. Keep  the wonderful recipes coming ?.

  14. Hi there, I am about to make this recipe so of course I scanned the comments, and if I were you, I would specify in the recipe that if you don’t have specifically baking spray to grease the pan with, then to use oil and then flour. That’s what I am gonna have to do since I don’t have baking spray and I don’t want it to stick to the pan like what others have experience. I will be commenting back on here soon to let you know how it turns out! I looove carrot cake and I’ve been wanting to use my bundt pan, so this is a perfect recipe! Happy baking!

  15. I made this for hubby’s birthday. His two favorites in one cake. Boy was it a hit. He absolutely loved it. Thanks for the fabulous recipe.

  16. I made the cake and waited about 30 minutes for pan to cool down then I tried to get the cake out of pan but unfortunately it completely feel apart. Maybe I didn’t spray enough butter or let it cool down enough, not sure. But I made due with what remained and still made the frosting for my broken cake it still tasted delicious to me, my brother and nephew. I definitely will try this recipe again.

    1. I think you let it cool in the pan TOO long. I suggest about 10 minutes next time (and make sure you use a baking spray, it has the flour in it already).

  17. I made this lovely carrot cake for my Bunco group. They couldn’t believe it was home made. It was delicious and I had no trouble with  the cake coming out of the pan in one piece. Just grease well and flour your pan before hand! Thank you for a wonderful tasty cake!

  18. Although prep time was more than 15 minutes, this was easy to make.  And so delicious!  The cake itself is so moist and tasty, but then there’s that cream cheese filling and frosting!  I’m a chocaholic, but I could eat this carrot cake every day.  Thanks for this perfect recipe.  I did add vanilla to the frosting, my personal magic in all frostings.

  19. I just made this, and mine, too had all the cheesecake filling at the bottom, which was the top when baking. Suggestions??? Thanks!

  20. Made this cake and it tasted great. However, the cream cheese filling did not float in the center. What could have went wrong? After flipping it out the cream cheese was all at the bottom. Thanks in advance.

  21. 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. 

    1. I can only say that given my directions are what worked. WHen you change ingredients and baking time, results will vary.

  22. 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.

    1. I’ve not tried that! I would just make sure you drain that pineapple so it doesn’t add extra moisture (you may need to cut back some of the liquid)!

  23. 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. 

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

  25. 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!

    1. I made this over the weekend to see if I can trouble shoot for you guys, but mine turned out just fine again. I’m so sorry, wish I knew why that happened for you!

  26. 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.

  27. 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. 

    1. 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.

    1. I haven’t tried freezing it. If I were though, I would freeze without the frosting…and put the frosting on after it’s thawed.

  28. 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.

  29. 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.

  30. 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!!!

  31. 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?!

  32. 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!

  33. 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!

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

  35. 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

  36. 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!

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