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5.0 from 39 votes

Carrot Bundt Cake

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 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 16 servings
Calories: 538 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
  2. In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
  3. For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
  4. 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.
  5. 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.
  6. 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.

Nutrition Information

Serving 1slice Calories 538kcal (27%) Carbohydrates 61g (20%) Protein 6g (12%) Fat 31g (48%) Saturated Fat 4g (20%) Polyunsaturated Fat 25g Trans Fat 1g Cholesterol 67mg (22%) Sodium 260mg (11%) Fiber 2g (8%) Sugar 44g (88%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 538

% Daily Value*

Serving 1slice
Calories 538kcal 27%
Carbohydrates 61g 20%
Protein 6g 12%
Fat 31g 48%
Saturated Fat 4g 20%
Polyunsaturated Fat 25g 147%
Trans Fat 1g 50%
Cholesterol 67mg 22%
Sodium 260mg 11%
Fiber 2g 8%
Sugar 44g 88%

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