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A slice of carrot and cream cheese swirled bundt cake being taken off a white plate with a white spatula.

Carrot Cake Cream Cheese Swirl Bundt Cake

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

Ingredients

Carrot Cake:

  • 1 ⅔ cup (237 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 large carrots, ends trimmed and finely shredded (about 2 cups/175 g)
  • 3 large eggs
  • 1 cup (212 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • 1 cup neutral-flavored oil (like canola, vegetable, grapeseed, etc)
  • ½ cup toasted chopped pecans (optional)

Cream Cheese Filling:

  • 8 ounces (227 g) cream cheese, light or regular, softened
  • ¼ teaspoon vanilla extract
  • ¼ cup (53 g) granulated sugar
  • 1 large egg

Frosting:

  • 4 ounces (113 g) cream cheese, softened
  • 2 tablespoons butter, softened
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1 tablespoon sour cream
  • 2 cups (228 g) powdered sugar
  • Chopped, toasted pecans, for sprinkling top of cake (optional)

Instructions 

  • Preheat the oven to 350 degrees F. Grease a 9- or 10-inch bundt cake pan very well, getting in all the nooks and crannies. Lightly dust with flour, tapping out the excess, and set aside.
  • For the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
  • In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat the eggs, granulated sugar, brown sugar and oil together until the mixture is thick, creamy, and well-blended.
  • Add the dry ingredients, carrots and pecans (if using), and mix gently by hand until combined and no dry streaks remain. Set aside.
  • For the cream cheese filling, in a medium bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together the cream cheese, vanilla, sugar and egg until smooth and well-combined.
  • Pour half of the carrot cake batter evenly into the prepared pan. Spoon the cream cheese mixture evenly across the top. Finish with the remaining carrot cake batter. It's ok if you can see the cream cheese layer peeking through - the carrot cake may not cover it all the way.
  • Bake the cake for 45-60 minutes until the top lightly springs back to the touch and a toothpick inserted in the cake comes out clean.
  • Remove from the oven and let sit for 5-10 minutes before turning out onto a serving plate to cool completely.
  • For the frosting, in a medium bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), whip together the cream cheese, butter, and vanilla until smooth and well-combined. Add the heavy cream, sour cream and powdered sugar and mix until light and fluffy.
  • Once the cake has cooled completely, spread the frosting over the top of the bundt cake. If desired, sprinkle toasted, chopped pecans over the top of the frosting.
  • Refrigerate until ready to serve. Serve chilled or at room temperature.

Notes

Oil: it works well to sub in 1/2 cup unsweetened applesauce for 1/2 cup of the oil.