Moist carrot cake filled with a rich cheesecake swirl and topped with a vanilla glaze — this cream cheese filled carrot bundt cake is a decadent springtime treat!

Cream Cheese Filled Carrot Bundt Cake

As if I couldn’t love carrot cake more!! This carrot bundt cake is filled with a luscious cheesecake swirl and studded with real carrots, sweet raisins, and crunchy pecans. Every bite is sweet, spicy, and decadent!

We made our carrot cake from scratch, as well as the cheesecake filling. Even still, this is a fairly simple recipe to make! Just mix up the cake batter, swirl in the simple cream cheese filling, and bake! We’ve also included photo step by step instructions to make the process a breeze.

This decadent spin on carrot cake would make the perfect sweet treat for Easter brunch!

— Stacey

Ingredients

• 3/4 cup Crushed Pineapple

• 1 1/2 cups Brown sugar

• 4 Eggs

• 1 cup Vegetable Oil

• 1 teaspoons Vanilla

• 2 teaspoons Cinnamon

• 2 1/2 cups Flour

• 2 teaspoons Baking Powder

• 2 cups Grated Carrots

• 1 cup raisins

• 2/3 cup Pecans

For the Cream Cheese Filling

• 8 oz Cream Cheese
• 1/4 cup Sugar
• 1 teaspoon Vanilla
• 1 Egg

For the Glaze

• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 3 TB milk (more if needed)

Kitchen Tools You May Find Helpful

• 12 cup Bundt Pan
• Stand Mixer
• Mixing Bowls
• Wire Cooling Rack

Instructions

To Prep: Preheat oven to 350°F and coat a bundt pan with non-stick baking spray.

1. In the bowl of a stand mixer, or a large mixing bowl with an electric mixer, beat together the pineapple, brown sugar, eggs, oil, and vanilla.
2. Gradually pour the dry ingredients into the bowl of wet ingredients, mixing as you add.
3. Stir in the chopped pecans, raisins, and shredded carrots, then scoop HALF of the batter into your prepared pan.
4. In a separate mixing bowl, beat together softened cream cheese, vanilla extract, sugar, and egg – until smooth and creamy.
5. Drop scoops on the cream cheese mixture on top of the batter. Use a butter knife to swirl the cream cheese, leaving a space between the swirls and the edge of the pan. Cover with the rest of the cake batter.
6. Bake for 1 hour. Cool in pan for 10-15 minutes, then carefully flip onto a wire rack to finish cooling.

To Make a Glaze:

• Whisk together the powdered sugar, vanilla and milk until smooth. If the glaze is too thick to drizzle, add another 1-2 Tablespoons of milk. You want the glaze liquid enough to pour onto the cake, but be thick enough that it sticks.

Prep Tips

• Do not drain the canned pineapple before adding to the cake batter. This juice keeps the cake moist during baking.
• For a delicious crunch, sprinkle brown sugar on top of the cake, before the glaze is fully dry.
• You can also garnish the cake with chopped pecans or walnuts on top.
• Before flipping the cake onto a cooling rack, give the pan a few gentle but firm shakes to release the cake from the sides of the pan. This will help keep the cake from sticking to the bottom of the pan and tearing when you flip it.

More Easter Recipes To Try:

• Easy Easter Chick Cupcakes
• Bunny Butt Cookies
• Deviled Egg Chicks
• Easter Egg Sugar Cookies

Pin our Carrot Bundt Cake Recipe on Pinterest:

Cream Cheese Carrot Bundt Cake Recipe (Printable Recipe Card)

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Cheesecake Swirled Carrot Bundt Cake

Print

Moist carrot cake filled with a rich cheesecake swirl and topped with a vanilla glaze — this cream cheese filled carrot bundt cake is a decadent springtime treat!

Prep Time 15 minutes

Cook Time 1 hour

Cooling Time 1 hour

Total Time 1 hour

Ingredients

Ingredients

• 3/4 cup Crushed Pineapple
• 1 1/2 cups Brown sugar
• 4 Eggs
• 1 cup Vegetable Oil
• 1 teaspoons Vanilla
• 2 teaspoons Cinnamon
• 2 1/2 cups Flour
• 2 teaspoons Baking Powder
• 2 cups Grated Carrots
• 1 cup raisins
• 2/3 cup Pecans

For the cream cheese filling:

• 8 oz Cream Cheese
• 1/4 cup Sugar
• 1 teaspoon Vanilla
• 1 Egg

For the Glaze

• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 3 TB milk (more if needed)

Instructions

1. Preheat oven to 350°F and coat a bundt pan with non-stick baking spray.
2. In the bowl of a stand mixer, or a large mixing bowl with an electric mixer, beat together the pineapple, brown sugar, eggs, oil, and vanilla.
3. Gradually pour the dry ingredients into the bowl of wet ingredients, mixing as you add.
4. Stir in the chopped pecans, raisins, and shredded carrots, then scoop HALF of the batter into your prepared pan.
5. In a separate mixing bowl, beat together softened cream cheese, vanilla extract, sugar, and egg - until smooth and creamy.
6. Drop scoops on the cream cheese mixture on top of the batter. Use a butter knife to swirl the cream cheese, leaving a space between the swirls and the edge of the pan. Cover with the rest of the cake batter.
7. Bake for 1 hour. Cool in pan for 10-15 minutes, then carefully flip onto a wire rack to finish cooling.
   

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