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

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

More Cake recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

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
  • ⅓ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg

For the frosting:

  • 4oz cream cheese, softened
  • 3 Tbsp milk
  • 2 cup powdered sugar
  • ¼ 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 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!

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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?

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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 February 25, 2019

Comments & Reviews

    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.

  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.

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