Your #1 Online Baking Destination!


carrot bundt cake, carrot bundt cake recipes, carrot bundt cake recipe, carrot cake in bundt pan, cream cheese filling, cream cheese frosting, carrot cake with cream cheese frosting, carrot cake with cheesecake filling, spring recipes, spring desserts, carrot desserts, carrot cake, carrot cake recipe, making carrot cake,

Carrot Bundt Cake (With Cheesecake Filling)

Save Recipe

My Carrot Bundt Cake is unlike anything you’ve had: fresh carrots, sweet pineapple, and a cheesecake filling!


Hi Bold Bakers!

If you didn’t know yet, I’m a proud ambassador for GoodCook — and now that spring has sprung we have carte blanche to make endless variations of carrot cakes! 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 GoodCook 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! Let me show you how!

What’s the Best Way to Shred the 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.

What Makes Carrot Cake Moist?

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 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!

carrot bundt cake, carrot bundt cake recipes, carrot bundt cake recipe, carrot cake in bundt pan, cream cheese filling, cream cheese frosting, carrot cake with cream cheese frosting, carrot cake with cheesecake filling, spring recipes, spring desserts, carrot desserts, carrot cake, carrot cake recipe, making carrot cake,

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.

carrot bundt cake, carrot bundt cake recipes, carrot bundt cake recipe, carrot cake in bundt pan, cream cheese filling, cream cheese frosting, carrot cake with cream cheese frosting, carrot cake with cheesecake filling, spring recipes, spring desserts, carrot desserts, carrot cake, carrot cake recipe, making carrot cake,

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 GoodCook 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 cake 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.

carrot bundt cake, carrot bundt cake recipes, carrot bundt cake recipe, carrot cake in bundt pan, cream cheese filling, cream cheese frosting, carrot cake with cream cheese frosting, carrot cake with cheesecake filling, spring recipes, spring desserts, carrot desserts, carrot cake, carrot cake recipe, making carrot 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. It will also freeze very well, so if you have any leftover 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 in the top and sides of the cake, then place cling wrap over the cake and tops of the toothpicks — this keeps the cling from touching the frosting

Click Here To Visit GoodCook.com For The Whole WRITTEN Recipe!

Get More Cake Recipes!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

33 Comments

Write a Comment and Review

  1. Binaifer on May 16, 2019 at 8:28 am

    Hi Gemma,

    While I love the idea of the cheesecake filling, my family loves the idea of a traditional carrot cake. Please let me know if I can use the same recipe without the filling and what would be the cooking time in that case?

    • Gemma Stafford on May 17, 2019 at 2:06 am

      Hi there,
      this is a good basic carrot cake recipe, and it certainly may be baked without the filling. The time will depend on the type of pan you use to bake in. A 9 inch round pan, for instance, should see this cake baked in about 1 hour 20 mins, but you really do need to monitor a bake for your own pan and oven. Baking times are always indications as ovens vary.
      I hope this helps, and that you enjoy this bake,
      Gemma 🙂

  2. Rhonda L Timothy on April 29, 2019 at 4:01 pm

    i would love the carrot cake bundt cake recipe … I can not find it….

  3. Sarah on April 28, 2019 at 3:29 pm

    This cake was a big hit for my Mom’s birthday. I omitted the raisins and coconut (her preference) and exchanged them for walnuts (equal weight). Definitely going into rotation at my house. Thank you Gemma for the wonderful and tasty recipe!

    • Gemma Stafford on April 29, 2019 at 1:52 pm

      Love love love to hear that, Sarah!!

      I’m particularly fond of this recipe.
      Gemma 🙂

  4. Rose Swedenburg on April 23, 2019 at 3:16 pm

    can I use nutmeg instead? and omit the cheesecake?

    • Gemma Stafford on April 23, 2019 at 3:17 pm

      Hi, yes both of those alterations will work!

    • Rose Swedenburg on April 25, 2019 at 9:57 am

      does the flour and dry ingredients for the carrot cake need to be sifted due to high altitude?

      • Gemma Stafford on April 26, 2019 at 2:38 am

        Hi Rose,
        always a good idea to sift flour, particularly in humid places, not so much at high altitude unless there are issues with the flour. Bakes rise more easily at high altitude, though they also struggle to hold their structure. Reducing the sugar, adding a touch more flour, increasing the oven temperature, adding eggs where appropriate will help. I have a brief article here for you (https://www.biggerbolderbaking.com/high-altitude-baking-guide/), I hope this is of help,
        Gemma 🙂

  5. Rose Swedenburg on April 23, 2019 at 2:38 pm

    can I use nutmeg instead? can I omit the cream cheese?

    • Gemma Stafford on April 23, 2019 at 3:40 pm

      Hi, yes that will work here.

  6. Rose Swedenburg on April 23, 2019 at 12:12 pm

    can I omit the cream cheese?

    • Gemma Stafford on April 23, 2019 at 4:04 pm

      Hi, yes you can.

  7. Rose Swedenburg on April 23, 2019 at 11:40 am

    can I add nutmeg instead of cinnamon?

    • Gemma Stafford on April 23, 2019 at 3:59 pm

      Hi, yes that will work here.

  8. Joan on April 20, 2019 at 8:47 pm

    Hi gemma! I really want to try to make this, but my sister’s allergic to pineapples. Can I use something else as a substitute? Thanks!

    • Gemma Stafford on April 21, 2019 at 4:44 am

      Hi Joan,
      Yes, you can use applesauce or grated apple that will work really well in this recipe too,
      Gemma 🙂

  9. Nanette Carman on April 20, 2019 at 8:27 am

    I could not find the recipe or the print button for it. I want to try this.

  10. Cheri Hommel on April 19, 2019 at 6:32 pm

    Hi Gemma, I just saw the video on your cheesecake stuffed carrot cake and was wondering about using walnuts instead of coconut. How much nuts would you use and would you toast them or leave them plain? We like nuts better than coconut. Would the nuts work well on the top?
    Thank you for your help and know how.
    Cheri

    • Gemma Stafford on April 20, 2019 at 3:46 am

      Hi Cheri,
      the walnuts will be lovely in the cake, but not so much instead of coconut, they have a different function. The nuts would be lovely on top too, you will not need to toast them as they will feel different in the cake to the top, where they will toast in baking.
      If you are going to scatter a few on top after frosting, then toast these.
      Go for it, it will be good,
      gemma 🙂

  11. rhondatimothy on April 19, 2019 at 12:24 pm

    i would like to print the recipe and i can not. Would you please post the recipe?

  12. Surbhi on April 19, 2019 at 10:45 am

    Hi Gemma,

    Thank you for sharing this great cake recipe.
    I don’t eat eggs ,can this cake be made without eggs?
    I know you have a egg substitute chart on your website.
    Which egg substitute will be best for this recipe?

    Thank you
    Surbhi

  13. Cindy Jipson on April 19, 2019 at 9:45 am

    Gemma, will adding the whole wheat flour, make the cheese cake moist?

    • Gemma Stafford on April 20, 2019 at 3:03 am

      Hi Cindy,
      No! whole wheat flour is not used in fine baking for the very good reason that it makes for a heavy cake.
      Adding a handful to this type of cake, not the cheesecake, will not do any harm.
      I hope you like this recipe,
      Gemma 🙂

  14. Binaifer on April 18, 2019 at 10:37 pm

    Hi Gemma,
    This looks really interesting. Can we get the written recipe as well please?

    • Binaifer on April 18, 2019 at 11:27 pm

      Also, in a regular 9 inch pan, as a layer cake what would be the cooking time you’d suggest?

      • Gemma Stafford on April 20, 2019 at 2:25 am

        Hi there,
        the cooking time will not be a lot different, perhaps a few minutes longer.
        When you put this cake into the oven do not open the oven in the first 34 minutes or so, and then just to peep in. Opening the oven door too often will cool the oven and can cause the bake to fall. When it looks golden brown on the top monitor it every 10 minutes or so until it is firm to the touch.
        The time will be very little different, if different at all!
        I hope you like this bake,
        Gemma 🙂

    • Gemma Stafford on April 19, 2019 at 5:55 am

      Hi there,
      The written recipe is here (http://bit.ly/carrotbundt). I made this for the Good cook website, so it lives there for now.
      thank you for being in touch,
      Gemma 🙂

  15. Angiolina on April 18, 2019 at 9:14 am

    Hello Gemma, I love watching your videos with long wishful sighs ….
    You see, I’m diabetic with gluten intolerance . I would love to make the carrot cake muffins, but maple syrup is deadly for me personally, I say that becuz I have friends who are diabetic and don’t have a problem with maple syrup or honey.
    And I live in Quebec, home of the best maple syrup !

    Would you have any suggestions for replacing it in recipes, keeping in mind the diabetes factor ?
    Regards, Angiolina ( yup, I’m Italian … Imagine ?!)

    • Gemma Stafford on April 19, 2019 at 2:40 am

      Hi there Angiolina,
      poor you! That is a real pain for you, double whammy as it were.
      You are coming to this at a good time though, there have been big advances in natural sugar alternatives. These generally involve an alcohol sugar, combined with a natural sweetener such as Stevia or Monk fruit extract. Erythritol/xylitol are alcohol sugars, it is really worth researching these, they have the bulk and form of table sugar which is what makes them so useful in baking.
      Take a look too at this one (https://amzn.to/2OEpv8y). This is a sub for maple syrup, sad as you are in the home of it, but still a great alternative.
      We have some low sugar and low car recipes here too (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/low-sugarlow-carbs/). These may also help.
      Thank you for being in touch, I hope you find what you need for you,
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This