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**

67 comments on “Carrot Bundt Cake”

  1. Charla

    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.

  2. jabeve

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

  3. Wilma Sliwiak

    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.

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  5. Bo

    How can this be covered to bake in a rectangular pan,ie: baking time?

  6. Pat Greene

    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!

  7. Rose

    I made this. Great. Love this one

  8. Alvin

    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.

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