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!


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


  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!


  • 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.

Nutrition Information:



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.

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