Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe

I absolutely love this Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe because it strikes the perfect balance between sweet spices, moist shredded carrots, and that luscious cream cheese center and topping. When I first tried baking a bundt cake filled with cream cheese, I was amazed at how the filling stays creamy and indulgent right inside the cake, making each bite feel special—trust me, your family will go crazy for it! Whether it’s for a cozy weekend treat, a spring brunch, or a special celebration, this recipe always delivers that wow-factor without ever being too complicated.

What makes this Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe really stand out is its richness and texture layering—from the tender crumb to the tangy cream cheese and crunchy pecan topping. You’ll find that soaking the golden raisins before folding them in gives a moist burst of flavor that complements the spices beautifully. After a few tries, I’ve gathered tips to help you nail this cake perfectly and make the process a breeze—even if you’re new to bundt cakes or cream cheese fillings.

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Ingredients You’ll Need

Each ingredient in this Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe plays an important role—from the sturdy flour base to the warm spices and the creamy dairy elements. Here’s a breakdown to help you pick the right products for the best results.

• Golden Raisins: Soaking them softens their texture and plumps them up for sweeter bites.
• All-Purpose Flour: The backbone of the cake; be sure to measure it correctly by spooning and leveling for even texture.
• Baking Powder & Baking Soda: Both help the cake rise nicely while keeping it light.
• Ground Spices (Cinnamon, Ginger, Nutmeg, Cloves): Freshly ground or store-bought, they add depth and warmth.
• Salt: Balances sweetness and enhances flavors.
• Eggs: Bring structure and richness; room temperature for best mixing.
• Light-Tasting Oil (Canola or Avocado): Keeps the cake moist without overpowering flavors.
• Brown Sugar: Adds molasses notes and tender crumb.
• Greek Yogurt: Adds moisture and slight tang; crucial for tenderizing the batter.
• Vanilla Extract: Builds sweetness and aroma.
• Carrots (Finely Shredded): Freshly shredded for natural sweetness and moisture.
• Cream Cheese (Room Temperature): The star ingredient of the filling and frosting for creamy tang.
• Powdered Sugar: For smooth frosting texture.
• Milk: To thin the frosting for perfect piping consistency.
• Crushed Pecans: Adds a crunchy, nutty finish on top.

Variations

I love to play around with this Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe depending on the occasion or what’s in my pantry. It’s super forgiving, so feel free to get creative and make it your own!

• Nut-Free Version: I once swapped crushed pecans for toasted coconut flakes on top, and it was a hit with my nut-allergic friends.
• Spice Level: Add a pinch more ground ginger or cinnamon for a spicier version, or leave out cloves if you prefer milder flavors.
• Sweetener Swap: Using maple syrup instead of brown sugar gives it a subtle depth and makes it naturally sweetened.
• Gluten-Free Option: I’ve swapped in a gluten-free flour blend with great success—just watch the baking time closely.

How to Make Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe

Step 1: Prepare Your Pan and Soak the Raisins

First things first, preheat your oven to 350°F (175°C). Then, thoroughly grease your 10-cup bundt pan with softened butter—make sure you get right into all the crevices and edges to avoid sticking. I’ve found sprinkling some flour over the greased pan, shaking it around, and tapping out the excess creates a perfect non-stick surface every time. While you do this, toss the golden raisins into a small bowl and cover them with water. Let them soak—they’ll plump up perfectly by the time you’re ready to fold them into the batter.

Step 2: Mix the Cream Cheese Filling

In a medium bowl, combine the room temperature cream cheese, powdered sugar, vanilla extract, and just a pinch of salt. Beat everything with an electric hand mixer until silky smooth and creamy. Set this aside—you’ll use most of it for the filling and save the rest to whip up the frosting after the cake comes out of the oven.

Step 3: Combine Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This spice blend really makes the flavor of the carrot bundt cake come alive—don’t skip on the cloves, I promise!

Step 4: Mix Wet Ingredients

In a large mixing bowl, add your eggs, light-tasting oil, brown sugar, Greek yogurt, and vanilla extract. Using the hand mixer, blend these together on low speed until the mixture is smooth and free of sugar lumps. This combination keeps your cake moist yet light—a method I learned after trying denser oil-only carrot cakes.

Step 5: Combine the Batter and Fold in Carrots and Raisins

Slowly whisk in your flour and spice mixture just until combined—don’t overmix or your cake might be tough. Next, drain the raisins thoroughly and fold them in with the finely shredded carrots using a spatula. This step is where the magic happens—your batter should feel nicely thick and spiced, studded with carrot specks.

Step 6: Layer the Batter and Cream Cheese Filling

Pour about one-third of the batter into your prepared bundt pan. I like using a cookie scoop here as it makes distributing the thick batter so much easier and neater. Next, transfer about two-thirds of the cream cheese filling into a piping bag or sturdy plastic bag with a small tip cut off and pipe it evenly on top of the batter layer. Use an offset spatula to gently smooth it out—don’t worry if it’s thick, just get it as even as possible. Finally, add the rest of the carrot cake batter over the cream cheese layer, smoothing the top gently.

Step 7: Bake and Cool

Bake your bundt cake for 50 to 55 minutes, or until a toothpick inserted into the cake (careful not to pierce the cream cheese filling) comes out clean from the cake part. Let the cake cool in the pan on a wire rack for about 30 minutes, then carefully invert it onto the rack while it’s still warm so it releases easily. Allow the cake to cool completely before frosting.

Step 8: Make the Cream Cheese Frosting and Decorate

To the remaining cream cheese filling, add milk one tablespoon at a time, beating gently with your hand mixer until the frosting just drips slowly off the beaters. This perfect consistency makes piping a breeze. Pipe the frosting generously on top of your cooled cake, then tap the cake plate lightly on your countertop to encourage the frosting to drip deliciously down the sides. Finish by sprinkling crushed pecans over the top for crunch and a beautiful presentation.

How to Serve Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe

Garnishes

I always add crushed pecans on top—the nutty crunch complements the creamy frosting perfectly. Sometimes, when I’m feeling fancy, I’ll sprinkle a tiny pinch of freshly grated orange zest on top for a fresh zing. Toasted coconut also makes a delightful alternative if you want a tropical twist.

Side Dishes

This carrot bundt cake pairs wonderfully with a simple cup of freshly brewed coffee or a chai latte for cozy afternoons. If you’re serving it as dessert after a meal, a scoop of vanilla bean ice cream or a dollop of whipped cream adds an extra level of indulgence that my family adores.

Creative Ways to Present

For special occasions, I sometimes decorate the cake with edible flowers or whole pecans arranged around the edges. You could also pipe rosettes of frosting or drizzle a little caramel sauce for a show-stopper effect. If you want to serve it at a brunch, slicing it into neat wedges and offering small plates with fresh fruit sides makes it feel super elegant.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover slices of this carrot bundt cake tightly in plastic wrap and store them in the fridge—thanks to the cream cheese filling and frosting, it stays moist and fresh for up to 4 days. Just be sure to bring slices to room temperature or warm slightly before serving for best texture.

Freezing

This cake freezes beautifully if you want to prep in advance. I slice it, wrap individual slices in plastic wrap, then place them in an airtight container or freezer bag. When you’re ready to indulge, thaw overnight in the fridge and bring to room temperature before serving. The cream cheese filling stays creamy, and the texture remains just as delicious.

Reheating

To reheat slices, I gently warm them in the microwave for about 20-30 seconds—just enough to take the chill off without melting the frosting completely. If you’re reheating a larger portion, covering loosely with foil and warming in a low oven (around 300°F) for 10 minutes works wonders.

FAQs

Final Thoughts

This Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe has become one of my go-to desserts whenever I want to impress without stress. Its rich flavors, moist texture, and creamy center are always crowd-pleasers—whether it’s an everyday treat or a holiday centerpiece. Give it a try, and I’m confident you’ll be making it again and again, just like me!

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