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Apple Carrot Cake with Cream Cheese Filling
4.6 from 114 votes

Apple Carrot Cake with Cream Cheese Filling

This bundt cake features grated apples and carrots in a spiced batter layered with a creamy, smooth cream cheese filling. The cake results in a moist, dense texture with warm autumnal spices like cinnamon, allspice, and ginger. The cream cheese filling adds a tangy richness that contrasts the sweet, spiced cake layers. It is finished with a cream cheese frosting and a sprinkle of cinnamon, making it suitable for celebrations or special desserts with a comforting flavor profile.

Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings: 15
Calories: 464 kcal
Course: Cake
Cuisine: American

Ingredients

Cream Cheese Tunnel
  • 8 ounces cream cheese softened
  • 1 egg large
  • ¼ cup granulated sugar
Cake
  • 3 egg large
  • 1 ¾ cups granulated sugar
  • 1 cup canola oil or vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 to 3 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon cloves ground
  • ¼ teaspoon baking soda
  • 2 cups apple peeled (I used 1 Fuji and 1 Granny Smith, coarsely grated
  • 1 cup carrot peeled (from about 1 extra large carrot, coarsely grated
Cream Cheese Frosting
  • 6 ounces cream cheese softened
  • ¼ cup butter unsalted, softened
  • 1 ½ cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt or to taste
  • cinnamon for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 350F and spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
Cream Cheese Tunnel:
  1. To a medium bowl, add all ingredients and beat with a handheld electric mixer on high until smooth and well blended, about 2 to 3 minutes; set aside.
Cake:
  1. To a large bowl, add the eggs, sugar, oil, extract, and beat on high speed until combined, about 1 minute.
  2. Add the flour, cinnamon, allspice, ginger, baking powder, salt, cloves, baking soda and beat to just incorporate, don't overmix.
  3. Add the apples, carrots, and beat to just incorporate, don't overmix. Batter will be very thick, this is to be desired. Turn half the batter out into the prepared pan.
  4. Add the cream cheese in a smooth, even layer over the batter.
  5. Top with the remaining half of the batter and bake for about 65 minutes, or until a toothpick comes out clean or with a few moist crumbs, but no batter.
  6. Allow cake to cool in pan for about 20 minutes before inverting it onto a cake stand or serving platter. Allow cake to cool completely before frosting it so that frosting doesn't melt.
Cream Cheese Frosting:
  1. To a large bowl add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with a handheld electric mixer until light and fluffy, about 2 to 3 minutes.
  2. Turn frosting out over the top surface of the cake, noting it will naturally fall down the sides. Serve immediately.

Notes

  • Baking time varies; begin testing at 50 minutes and check every 5 minutes, possibly taking 70 minutes or more.
  • If browning too much at the surface, tent the cake pan with aluminum foil after 65 minutes.
  • Store cake airtight at room temperature for up to 3 days or refrigerated for up to 1 week due to cream cheese content.
  • The cake’s moisture depends on the variety and grating size of apples and carrots; expect variation.

Nutrition Information

Serving 1 Calories 464kcal (23%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 25g (38%) Saturated Fat 7g (35%) Polyunsaturated Fat 16g (94%) Cholesterol 77mg (26%) Sodium 304mg (13%) Fiber 1g (4%) Sugar 41g (82%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 464

% Daily Value*

Serving 1
Calories 464kcal 23%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 25g 38%
Saturated Fat 7g 35%
Polyunsaturated Fat 16g 94%
Cholesterol 77mg 26%
Sodium 304mg 13%
Fiber 1g 4%
Sugar 41g 82%

* Percent Daily Values are based on a 2,000 calorie diet.