Carrot Cake Bundt Cake with Cream Cheese Filling

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An ultra-moist carrot Bundt cake layered with a creamy cheesecake center and topped with silky glaze for the perfect slice every time.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword carrot cake bundt cake, Carrot Cake Bundt Cake with Cream Cheese Filling, Carrot Cake Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 537

Preheat oven to 350°F (175°C).
Grease and flour a 10–12 cup Bundt pan, making sure all grooves are coated.
In a medium bowl, beat together cream cheese, egg, sugar, vanilla, and pinch of salt until smooth.
Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and five-spice.
In another bowl, whisk together brown sugar, sugar, shredded carrots, vegetable oil, melted butter, eggs, vanilla, and buttermilk until well combined.
Pour the wet mixture into the dry ingredients.
Gently fold until just combined (do not overmix).
Pour about half of the carrot cake batter into the Bundt pan.
Spoon the cream cheese filling on top in a thick ring, keeping it away from the edges of the pan.
Pour the remaining batter over the filling, then use a knife to gently swirl the layers together for a slight marbled effect.
Bake for 50–60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
Let cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely.
In a medium bowl, whisk together melted butter, softened cream cheese, confectioners’ sugar, vanilla, pinch of salt, and 3 tablespoons milk.
Add extra milk, 1 tablespoon at a time, until the glaze is smooth and pourable.
Drizzle glaze over the cooled Bundt cake.
Slice, serve, and enjoy that creamy swirl inside!

Erren’s Top Tips

Always shred carrots yourself. Pre-shredded carrots are too dry and thick.
Keep the cream cheese filling slightly thick. If it feels runny, your cream cheese may be too warm.
Only swirl a few times. Over-swirling causes the filling to disappear into the cake.
Let the cake cool fully before glazing or the glaze will melt and slide off.
If your Bundt cakes tend to stick, use baking spray with flour instead of butter.

Add Nuts: Stir ¾ cup chopped walnuts or pecans into the batter for crunch.

Add Pineapple: Fold in ½ cup well-drained crushed pineapple for extra moisture and sweetness.

Add Raisins: Add ½ cup golden or regular raisins for classic carrot cake flavor.

Spice Boost: Add a pinch of ground ginger or cloves for deeper warmth.

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

To freeze, wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.