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Carrot Bundt Cake with Cream Cheese Filling and Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 81 reviews
  • Author: Jessica
  • Prep Time: 55 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Bundt Cake is a moist and flavorful dessert featuring shredded carrots, warm spices, and a luscious cream cheese filling and frosting. The cake is layered in a bundt pan with a creamy, tangy cream cheese center that adds a delightful surprise in every slice. Finished with a smooth cream cheese frosting and topped with crunchy crushed pecans, this recipe is perfect for special occasions or cozy gatherings.

Ingredients

Units Scale

Cream Cheese Filling & Frosting

  • 375 g cream cheese, room temperature
  • 225 g powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons milk, to thin out the frosting
  • pecans, crushed, for topping

Carrot Cake

  • 140 g golden raisins
  • 300 g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 150 g light-tasting oil (e.g. canola oil, avocado oil)
  • 300 g brown sugar
  • 125 g Greek yogurt, room temperature
  • 1 teaspoon vanilla extract
  • 300 g carrots, peeled & finely shredded (about 3 medium carrots)

Instructions

  1. Cream Cheese Filling: In a medium bowl, add the cream cheese, powdered sugar, vanilla extract, and salt. Beat with an electric hand mixer until creamy and smooth. Set aside while preparing the cake batter.
  2. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Thoroughly grease a 10-cup bundt pan with softened butter, then dust with flour, tapping out the excess. Set aside.
  3. Soak Raisins: Place the golden raisins in a small bowl and cover them with water. Let them soak while making the batter.
  4. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Stir to blend and set aside.
  5. Prepare Wet Ingredients: In a large mixing bowl, whisk the eggs, oil, brown sugar, Greek yogurt, and vanilla extract using a hand mixer on low speed until combined and smooth without lumps.
  6. Combine Flour and Wet Mixtures: Add the dry ingredients to the wet ingredients and whisk just until combined to create the batter.
  7. Fold in Carrots and Raisins: Drain the soaked raisins thoroughly. Fold the shredded carrots and drained raisins into the batter gently with a spatula, being careful not to overmix.
  8. Fill Bundt Pan Halfway: Using a cookie scoop or spoon, add about one-third of the cake batter evenly into the prepared bundt pan.
  9. Add Cream Cheese Filling: Transfer about two-thirds of the cream cheese mixture into a piping bag and pipe it evenly over the batter in the pan. Use an offset spatula to smooth it into an even layer.
  10. Top with Remaining Batter: Add the remaining cake batter on top of the cream cheese layer and spread evenly.
  11. Bake: Bake the assembled cake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.
  12. Release and Cool: While still warm, invert the bundt pan to release the cake onto the wire rack. Allow it to cool completely before frosting.
  13. Prepare Frosting: To the reserved cream cheese mixture, add 1 tablespoon of milk at a time and beat until the frosting is smooth and able to slowly drip off the beaters. Transfer to a piping bag.
  14. Frost the Cake: Pipe the cream cheese frosting on top of the cooled cake. Gently tap the serving dish on the counter to encourage the frosting to drip down the sides.
  15. Garnish: Sprinkle crushed pecans over the frosting for added texture and flavor. Serve and enjoy.

Notes

  • Ensure the cream cheese and Greek yogurt are at room temperature to avoid lumps in the batter and frosting.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Soaking the raisins plumps them and keeps them moist during baking.
  • Let the cake cool completely before frosting to prevent the frosting from melting.
  • Use an offset spatula for even spreading of the cream cheese layer inside the cake.
  • For a dairy-free variation, substitute cream cheese and yogurt with plant-based alternatives.

Find it online: https://jessicasrecipes.com/carrot-bundt-cake-with-cream-cheese-filling-and-frosting-recipe/