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Posted by Aimee 150 comments
Published: Apr 01, 2021 Last Updated: Apr 1, 2021
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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!
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 Carrot cake 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
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. Toast the pecans for best flavor!
- Vanilla. My How to Make Vanilla Extract is perfect in this cake.
Easy Instructions
- 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.
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!
MoreCake recipes
- German Chocolate Cake
- Lemon Bundt Cake
- Coconut Cake recipe
- Hummingbird Cake
- Cream Puff Cake
- Banana Cake
- Peanut Butter Cake
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!
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Carrot Bundt Cake
4.67 from 162 votes
By: Aimee
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!
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 16 servings
Ingredients
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 cream cheese, softened 8 ounce
- 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
Instructions
Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
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.
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.
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.
Video
Nutrition
Serving: 1slice, Calories: 538kcal, Carbohydrates: 61g, Protein: 6g, Fat: 31g, Saturated Fat: 4g, Polyunsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 260mg, Fiber: 2g, Sugar: 44g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
The perfect Easter dessert! This Carrot Bundt Cake with cheesecake filling is bound to turn a few heads at your holiday meal.
