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.
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 ?.
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!
Love how you combined two classics! Delicious!
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.
I’m glad I found this! I will be baking his tomorrow.
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.
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).
I made this. Great. Love this one
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!
So glad you and your friends enjoyed the recipe 🙂
How can this be covered to bake in a rectangular pan,ie: baking time?