★★★★★

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.

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.

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.
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

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 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 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 2 cups shredded carrots
  • 1 cup chopped Pecans

For the Filling:

  • 1 package (8oz) cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

For the frosting:

  • 4oz 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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 621Total Fat: 33gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 90mgSodium: 236mgCarbohydrates: 78gFiber: 2gSugar: 59gProtein: 7g

*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.

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. 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.

  2. 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.

  3. ❓❓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! 

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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! ?

  9. 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 ?.

  10. 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!

  11. 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.

  12. 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).

  13. 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!

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