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
Yes, feel free to omit the nuts in this bundt cake recipe if you prefer a nut free carrot cake.
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!
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.
Stored in the fridge, this cake stays good for about 4 days. I can never resist eating it all up long before then!
More Cake recipes
- German Chocolate Cake
- Lemon Bundt Cake
- Coconut Cake recipe
- Hummingbird Cake
- Cream Puff Cake
- Banana Cake
- Peanut Butter Cake
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Carrot Bundt Cake
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
The perfect Easter dessert! This Carrot Bundt Cake with cheesecake filling is bound to turn a few heads at your holiday meal.
I’ve made this recipe before and it came out ad expected. This time when I made it, the top layer of the carrot cake sunk underneath the cream cheese filling and so it was completely cream cheese on top when I baked it. Has this ever happened to you? Not sure what I did wrong, but hope it turns out ok. It’s cooking as we speak
I made this cake for my son’s birthday minus the nuts. He and the whole family loved it! This will be another favorite in the rotation. Thank you for the recipe!
I do have a question about the ginger in the recipe. Is it fresh or ground? It is not in the picture of ingredients and there is no mention of it in the instructions other than the ingredients list.
I typically use ground ginger, since more people tend to have that in their spice cabinet.
Followed the recipe exactly and it is amazing! I bake bundt cakes for fundraisers at work and this one beats out my chocolate cake for quantities of orders. I made 14 this time (in 2 days). I even had associates asking for a second cake. It is really that good! My suggestion for a first timer is to use a smooth non-stick pan as she suggests. I have 9 different styles of pans and it would stick in the more intricate ones. Thank you, thank you, thank you for this recipe!
Absolutely phenomenal. So I did not have any baking soda. So instead I used 5 teaspoons of baking powder and omg it came out so moist and perfect! My husband worried that there were too many carrots. I’m telling you it is thee best cake I’ve ever made. He absolutely loves it. Thanks for making our Sunday Shugary and Sweet!
Aww so happy to hear this!! So glad it was a hit!
I made the carrot cake bundt cake, turned out awesome. A couple of things I would change fir next time. First I would add some pineapple. I also used 8oz of cream cheese for the filling, I read some of the comments before making. I would also try to put the filling more in the middle, some of it fell out while serving. But overall, it was a big hit with the Fam
I really loved this Recipe, I think next time I’ll butter and flour my pan it sadly didn’t come out of the pan I could of undercooked it or not spray enough oil either way the cake was delicious despite my failure to release it from the pan haha. I also think next time I might pipe the filling in so I can be more precise where I’m adding it. This is a fabulous recipe though!!!! Thank you!!!
Honestly this cake might be my new favorite recipe to make! Takes a lot of steps but comes out AMAZING! Very moist and the perfect amount of sweetness. Made this for my mom’s birthday and she said it was the perfect amount of carrots and pecans and the frosting was sweet but not overpowering. I love the cream cheese in the center. I will be making this any time my family requests carrot cake!
thus far it’s a pretty good base recipe. i think the filling technique needs adjustment. i would want the filling thicker as to not run/bleed out into the rest of the cake. thus, less runny.
thx!!
I made this cake, it came out perfect, love how easy it came out of the pan!! I added candied pecans to the frosting amazing.
Thank you for sharing