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–+ servings
Two slices of carrot bundt cake leaning against each other next to the rest of the cake.

Carrot Bundt Cake

Author: Gail Ng
Soft and moist carrot cake with a ribbon of cream cheese filling in the middle and cream cheese frosting on top
5 from 3 votes
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Prep Time 55 minutes
Cook Time 50 minutes
Total Time 1 hour 45 minutes
Yield 10 servings
Category Dessert
Cuisine American

Equipment

Ingredients
  

Cream Cheese Filling & Frosting

  • 375 g cream cheese, room temperature
  • 225 g powdered sugar
  • 1 tablespoon vanilla extract
  • ¼ 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 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 150 g light-tasting oil, e.g. canola oil, avocado oil, etc.
  • 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
 

Cream Cheese Filling

  • Mix until creamy: In a medium bowl, add the cream cheese, powdered sugar, vanilla extract, and salt. Use an electric hand mixer to beat until very creamy and smooth. Set aside while you prepare the cake batter.
    Left: Cream cheese and sugar in a mixing bowl. Right: Mixing cream cheese filling with a hand mixer.

Carrot Cake

  • Prep: Preheat the oven to 350°F. Thoroughly grease a 10-cup bundt pan with softened butter, making sure to get into all the sharp corners and edges. Add a small handful of flour to the pan and knock it around the pan until the butter layer is completely coated with a thin layer of flour. Tap the excess flour out of the pan and discard. Set aside.
    Left: Flour in a greased bundt pan. Right: Hands holding a greased and floured bundt pan.
  • Soak raisins: In a small bowl, add the golden raisins and enough water to cover them. Set aside to soak while you make the batter.
    Left: Pouring water into a container of golden raisins. Right: Golden raisins soaking in water.
  • Flour mixture: In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
    Left: Dry ingredients in a bowl. Right: Hand stirring dry ingredients together with a spoon.
  • Egg mixture: In a large mixing bowl, add the eggs, oil, brown sugar, greek yogurt, and vanilla extract. Use the same hand mixer to mix together on low speed until combined and smooth with no lumps of brown sugar.
    Left: Eggs, sugar, and yogurt in a mixing bowl. Right: Mixing an egg mixture together with a hand mixer.
  • Combine flour and egg mixtures: Add the flour mixture and whisk until just combined.
    Left: Pouring a bowl of flour into a bowl of wet ingredients. Right: Mixing cake batter with a hand mixer.
  • Fold in carrots and raisins: Add the shredded carrots. Drain away all the water from the golden raisins and add them as well. Fold together with a spatula until combined. Don't overmix.
    Left: Shredded carrots and raisins in a bowl on top of cake batter. Right: Folding shredded carrots and raisins into cake batter with a spatula.
  • Fill pan halfway: Add about ⅓ of the batter to your prepared bundt pan. I like using a cookie scoop to add the batter because it's easier to space out the thick batter around the pan.
    Left: Adding a scoop of carrot cake batter into a bundt pan. Right: A bundt pan filled halfway with cake batter.
  • Cream cheese filling: Transfer about ⅔ of the cream cheese filling to a piping bag and snip the tip off. Pipe the cream cheese filling on top of the carrot cake batter. Use an offset spatula to spread the cream cheese into an even layer. It's quite thick so just do it as best you can. Cover and store the remaining cream cheese mixture in the fridge until you're ready to frost the cake.
    Left: Hand squeezing cream cheese filling onto cake batter layer from a piping bag. Right: Smoothing cream cheese filling with an offset spatula.
  • Fill pan: Add the rest of the carrot cake batter on top of the cream cheese layer.
    Left: Dropping a scoop of cake batter on top of cream cheese layer. Right: A bundt pan filled with carrot cake batter.
  • Bake: Bake the cake for about 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 30 minutes. While it's still warm, invert the pan to release the cake onto the wire rack. Let the cake cool completely before transferring it to a serving dish and frosting.
    Left: A baked carrot cake in a bundt pan. Right: A baked and unfrosted carrot bundt cake on a wire rack.

Cream Cheese Frosting

  • Thin out cream cheese mixture: To the cream cheese mixture, add a tablespoon of milk at a time and mix with a hand mixer until it becomes fluid enough to very slowly drip off the beaters. Transfer the frosting to a piping bag and snip the tip off.
    Left: Hand pouring a spoonful of milk into a bowl of cream cheese frosting. Right: Mixing cream cheese frosting with a hand mixer.
  • Frost cake: Pipe the frosting on top of the cake. Grasp the serving dish the cake is on and tap it against the counter a few times to help the frosting drip down the sides of the cake. Sprinkle the top of the cake with crushed pecans.
    Left: Piping cream cheese frosting on top of a bundt cake. Right: Hand sprinkling crushed pecans on top of a frosted bundt cake.

Nutrition

Calories: 665kcal | Carbohydrates: 92g | Protein: 9g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 543mg | Potassium: 370mg | Fiber: 2g | Sugar: 63g | Vitamin A: 5593IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 2mg
Keywords carrot bundt cake, carrot cake bundt, carrot cake bundt cake, cream cheese swirl carrot bundt cake
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