This Carrot Cream Cheese Bundt Cake is a cozy, comforting dessert that brings together the best of two classic treats, carrot cake and cheesecake into one stunning creation.
The cake itself is soft and tender, packed with freshly grated carrots, toasted pecans and warm spices like cinnamon and nutmeg that make the whole kitchen smell incredible while it bakes.
The hidden cream cheese layer adds a creamy, slightly tangy contrast that perfectly complements the spiced cake. Baked in a Bundt pan, this cake turns out with a beautiful golden crust and striking shape, perfect for special gatherings or a simple weekend treat. Finish it with a dusting of powdered sugar or a light drizzle of glaze to highlight its gorgeous curves.
Whether you’re celebrating Easter, hosting brunch, or just craving a slice of something sweet and nostalgic, this Carrot Cream Cheese Bundt Cake is sure to impress. It’s easy to make, stunning to serve, and absolutely irresistible.
How to make carrot cream cheese Bundt cake
Begin by preparing the carrot cake batter. Preheat the oven to 350°F (180°C) and butter and flour a 9 or 10-inch (23–25 cm) Bundt pan. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then set aside.
In a large bowl, beat the eggs with both sugars for a few minutes until the mixture becomes creamy and pale. Add the oil and mix until fully incorporated. Gradually mix in the dry ingredients, then use a spatula to gently fold in the grated carrot and toasted pecans. Set the batter aside while you prepare the filling.
To make the cream cheese filling, mix the cream cheese in a large bowl until smooth. Add the sugar, egg, and vanilla extract, and stir until well combined.
Pour about one-third to half of the carrot cake batter into the prepared Bundt pan and use the back of a spoon to create a shallow ditch in the center. Carefully spoon the cream cheese filling into the ditch, keeping it centered. Pour the remaining carrot cake batter over and around the cream cheese layer to cover it completely.
Bake the cake for 60–70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the cream cheese glaze. In a bowl, mix the cream cheese with powdered sugar, salt, vanilla extract, and cinnamon. Gradually add cream and milk until the glaze reaches a pourable consistency.
Drizzle the glaze over the cooled cake and enjoy!
Other carrot cakes you may like to try
Try this amazing Caramel Carrot Cake, a moist, spiced carrot cake layered with rich caramel frosting. It is classic comfort with a sweet twist.
This Oatmeal Carrot Cake is wholesome and hearty, made with oats for extra texture and cozy flavor.
This easy Carrot Cake Roll is made with soft carrot sponge rolled around a tangy cream cheese filling. It is elegant, festive, and irresistible.
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Easy Chocolate Easter Cake
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Carrot Cream Cheese Bundt Cake
This Carrot Cream Cheese Bundt Cake is a cozy, comforting dessert that brings together the best of two classic treats, carrot cake and cheesecake into one stunning creation.
Ingredients
For the Carrot Cake Batter
- 2 cups (250g) all-purpose flour
- 1 ½ tsp (6g) baking powder
- 1 ½ tsp (9g) baking soda
- 1 tsp (5g) salt
- 2 tsp (6g) cinnamon
- 1/2 tsp (2g) nutmeg
- 4 eggs
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) sugar
- 2/3 cup (160ml) canola oil
- 1/2 cup (120g) buttermilk
- 12 oz (350g) finely grated carrots (about 4-5 medium carrots)
- 1 cup (100g) pecans , toasted and chopped
Cream Cheese Filling
- 12 oz (350g) cream cheese , at room temperature
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1 tsp (5g) vanilla extract
For the cream cheese glaze
- 5 oz (150g) cream cheese
- 3 tbsp (24g) powdered sugar
- 4-6 tbsp (60-90ml) milk or cream
- 1 tsp (5ml) vanilla extract
- a punch of salt
- cinnamon , to taste
Instructions
Prepare the carrot cake batter.
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Preheat the oven to 350°F (180C). Butter and dust with flour a 9 or 10-inch (23-25cm) Bundt pan.
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In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
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In a large bowl, add eggs with both sugars and mix for a few minutes until creamy and lighter in color. Add oil and buttermilk and mix until well combined. Gradually mix in the flour mixture. Using a spatula, to incorporate the grated carrot and toasted pecans.
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Set aside.
Prepare the cream cheese filling.
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In a large bowl, mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.
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Pour about one-third up to half of the carrot cake batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Place the rest of the carrot cake batter over the cream cheese filling and on the edges.
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Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
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Cool slightly in the pan onto a rack for 10-15 minutes.
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Invert and cool completely.
Prepare the cream cheese glaze.
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Mix the cream cheese with powdered sugar, salt, vanilla extract, and cinnamon. Gradually add cream and milk until you reach the desired pouring consistency.
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Drizzle the glaze over the cake. Enjoy!
Nutrition
Serving: 1 serving out of 16Calories: 409kcalCarbohydrates: 37gProtein: 6gFat: 26gSaturated Fat: 8gCholesterol: 184mgSodium: 454mgPotassium: 204mgFiber: 1gSugar: 23gVitamin A: 4072IUVitamin C: 1mgCalcium: 104mgIron: 1mg