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Hi Bold Bakers!
Now that spring has sprung we have carte blanche to make endless variations of carrot cakes — but I’ve always been in the camp that a carrot cake can be good in any season, so if you’re reading this in summer, fall, or winter, I say you should still give it a go! I’ve made Carrot Cake in the Microwave, Carrot Cake Cupcakes, and even Carrot Cake Pancakes! But, I have never done one with cheesecake filling!
Inspired by my Good Cook 9.5 inch Nonstick Fluted Cake Pan, I’ve created the most impressive recipe for a Carrot Cake Bundt Cake with Cheesecake Filling! It sounds fancy, it looks fancy, but it could not be easier. I seriously love this carrot cake. Let me show you how.
The Best Way To Shred Carrots
The star of the show is the earthy sweet flavor provided by the carrots! I always use fresh carrots, then peel away the woody outside and grate them by hand. I like to do this with my GoodCook Cheese Grater as it makes the carrot come out nice and fine. You can always do this in a food processor with a grater attachment too.
Most importantly, use fresh carrots here! Do not be tempted to buy pre-grated carrots as they never have the same amount of flavor.
Making A Moist Carrot Cake
In addition to the added moisture provided by the carrot, my Carrot Cake Bundt Cake includes crushed pineapple. This tropical flavor goes really well with the carrots and makes the carrot cake beyond moist. As if that wasn’t rich enough, I’ve taken this recipe above and beyond by adding in a cheesecake swirl. This is like a hidden gem in the middle of the cake as it’s baked right into the center!
Why Does Carrot Cake Go Well With Cream Cheese Frosting?
The cheesecake layer swirled throughout the Carrot Cake Bundt Cake is really complimented by my Cream Cheese Glaze. The rich and tangy cream cheese is classic and almost always paired with carrot cake. The spices and carrot are made lighter and creamier with the addition of cream cheese inside and on top of the bundt.
Is Carrot Cake Healthful?
Yes and no. While carrot cakes contain vegetables (and in the case of this recipe, also pineapple), it also contains a fair amount of sugar. Treat this carrot cake recipe like you would any other type of dessert, enjoy in moderation!
What You’ll Need For This Easy Carrot Cake Recipe
- Bundt pan
- 2 large bowl, 1 medium bowl and 1 small bowl
- Hand mixer
- Wire rack
- Measuring cups
How To Make Carrot Cake From Scratch Using A Bundt Pan
This is not your standard carrot cake. In fact, this carrot bundt cake is more of a hybrid between a regular carrot cake and a cheesecake. I think you’ll be pleasantly surprised by how well these two classic dessert flavors mesh with each other. (Get the full printable recipe with measurements below.)
- Preheat the oven and butter bundt pan.
- Combine flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
- Combine sugar, eggs, oil, and vanilla with a hand mixer in a separate large bowl.
- Add dry ingredients into wet ingredients and incorporate with a whisk.
- Fold in grated carrot, raisins, coconut, and pineapple.
- In a medium bowl, whisk together cream cheese, sugar, egg, and vanilla.
- Pour half of the cake batter into the bundt pan.
- Dollop the cheesecake filling from a medium bowl onto carrot cake.
- Pour the rest of the cake batter over the cheesecake filling.
- Cover in foil and bake for 80 to 90 minutes.
- Cream together cream cheese, butter, vanilla, milk, and sugar in a small bowl. Whisk into a smooth glaze.
- Allow cake to cool in pan for 20 minutes before transferring to a wire rack.
- Once cooled, drizzle cream cheese glaze over the cake. Top with toasted coconut.
Taste And Consistency
When you’re done making this carrot bundt cake, it should be moist, with the standard taste of a carrot cake with some tropical notes courtesy of the pineapple. The best part though is the added cheesecake filling.
The glaze on the top should be only on the top. If it has permeated through the cake, the cake was probably not cooled enough before glazing.
And if you have to scoop the cake out of the bundt pan, you most likely didn’t butter the pan enough. Be generous with the application of butter when prepping.
Can You Make This Carrot Cake Without A Bundt Pan?
The reason I chose to make this Carrot Cake Bundt Cake is that I have seen this Good Cook 9.5 inch Nonstick Fluted Cake Pan in so many local grocery stores and always thought it was gorgeous. This tin is readily available, and I bet if you pop down to your local grocery you’ll find it.
If you don’t want to use this shaped pan, this best carrot cake recipe can be made into 2 large loaf tins or as a layer cake. While the recipe is super versatile, I think it’s most impressive and tasty as a bundt cake.
How Do I Store Carrot Cake?
This cake will last for up to 4 days covered and stored at room temperature in an airtight container.
Can You Freeze Carrot Cake?
It will also freeze very well, so if you have any leftovers just pop them in the freezer for up to 3 weeks. Just thaw when you’re in the mood for this decadent Carrot Cake Bundt Cake!
Tips and Tricks for Making Carrot Cake Bundt Cake (with Cheesecake Filling):
- Make at least 1 day in advance to let the flavor and texture improve.
- Make with 3/4 whole wheat flour and 1/4 white flour if desired.
- Add in your favorite toasted nuts and dried fruit.
- Always start with room-temperature cream cheese when making the cheesecake filling.
- Always start with room-temperature eggs for both the cake and the cheesecake filling.
- Cover cakes with tin foil when they have longer bakes times to ensure they are fully cooked but not too brown on top.
- Generously butter your cake tins, nothing is worse than not being able to turn a cake out.
- FULLY cool your cake before glazing, if it’s at all warm the glaze will melt into the cake and run down the sides.
To cover without disturbing the glaze on top place a few toothpicks on the top of the cake and on the sides, then place cling wrap over the cake and tops of the toothpicks inserted into the cake. This keeps the cling from touching the frosting.
Get More Cake Recipes!
- Chocolate Bundt Cake
- Sprinkles Pound Cake
- Vanilla Birthday Cake
- Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache
- Best-Ever Carrot Cake with Cream Cheese Frosting
- Swiss-Meringue Buttercream Frosting
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Watch The Recipe Video!
Carrot Bundt Cake Recipe with Cheesecake Filling
Carrot Bundt Cake Ingredients
- 2 1/2 cups (12 1/2oz/355 g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups (16 oz/450g) sugar
- 4 eggs (room temperature)
- 1 cup (8 fl oz/225 ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (8 oz/225g) carrots (peeled and grated)
- 3/4 cup (3 3/4oz/106g) raisins
- 3/4 cup (2 1/4 oz/64g)) shredded coconut
- 1 cup (8 oz/225g) pineapple (crushed and strained)
- 1 cup (8 oz/225g) cream cheese (softened)
- 1/3 cup (2 1⁄2 oz/71g) sugar
- 1 teaspoon vanilla extract
- 1 large egg (at room temperature)
Cream Cheese Glaze
- 1/2 cup (1 1⁄2oz/43g) shredded coconut (toasted for garnish)
For the Carrot Cake:
- Pre-Heat the oven to 350°F (180°C). Generously butter a 9.5-inch Nonstick Fluted Cake Pan. Set aside.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt, set aside.
- In another large mixing bowl combine sugar, eggs, oil, and vanilla with a hand mixer. Mix until pale yellow and fluffy, about 3-4 minutes. You can also do this using a hand whisk.
- Using a whisk incorporate the dry ingredients into the wet mixture.
- Lastly fold in the grated carrot, raisins, coconut, and pineapple. Set aside while you make the creamy cheesecake filling.
- Make the cheesecake filling by whisking together the cream cheese, sugar, egg, and vanilla until smooth.
- Pour 1/2 the carrot cake batter into the cake pan.
- Using a spoon, dollop all the cheesecake filling onto the carrot cake. Be generous here!
- Finish the cake off by pouring in the rest of the carrot cake batter on top of the cheesecake filling.
- Cover in foil and bake for about 1 hour and 20-30 minutes or until a toothpick comes out clean. This is a very big cake so it does take a while to bake. (My cake took 1 1/2 hours)
Cream Cheese Glaze:
- In a small bowl cream together cream cheese, butter, vanilla, milk, and sugar. Whisk until you get a smooth glaze. Set aside.
- When the cake is done all to cool in the pan for 20 minutes then turn it out onto a wire rack to cool completely.
- Once cooled, drizzle over the cream cheese glaze, top with toasted coconut, and enjoy!
- Cover and store at room temperature in an airtight container for up to 4 days. It will also freeze well for up to 8 weeks