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Carrot Bundt Cake with Cheesecake Filling and Cream Cheese Frosting

This decadent cake starts with carrot cake batter. Some of the cake batter is placed in a bundt pan, and then a cheesecake filling is placed on top. Next the remaining cake batter is spread on top of the cheesecake filling. After baking and cooling, cream cheese frosting is piped on top and chopped pecans are sprinkled on top of the frosting. This recipe is another delicious carrot cake recipe.

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Servings 12 people

Ingredients

Cake

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups AP flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 cups shredded carrots
  • 1 cup chopped pecans

Filling

  • 8 oz cream cheese softened
  • ⅓ cup granulated sugar
  • 1 tsp vanilla
  • 1 large egg

Frosting

  • 4 oz cream cheese softened
  • 3 tbsp milk
  • 2 cups powdered sugar
  • ¼ cup chopped pecans

Instructions

  1. Preheat oven to 350 F. Spray 12 cup Bundt pan generously. Set aside.
  2. In a large bowl, combine all the cake ingredients, mixing until well combined. Batter will be very thick! Set aside.
  3. For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
  4. To assemble, fill the bottom of the sprayed Bundt pan with ¾ of the cake batter. Spoon the cream cheese filling into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the filling. It’s okay if it doesn’t cover completely.
  5. Bake cake for 60-65 minutes. Cake will be browned and will pull away from pan when done. Remove from oven and cool 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.
  6. For frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large Ziploc bag and snip off the corner. Pipe the frosting onto cake generously. Sprinkle with chopped pecans.