Here’s to a glorious mash-up of two desserts! This carrot Bundt cake is rich, tender, and flavorful just like my original carrot cake recipe and rippled through each slice is a creamy swirl of cheesecake. A 12-15 cup capacity tube pan is ideal for this large cake.
I originally published this recipe in 2016 and I’m bringing it back from the archives with new photos, step-by-step details, and simpler instructions.
At first thought, putting vegetables in cake makes as much sense as cheese in apple pie. Hmm. There’s something here that doesn’t belong. But after you have a slice of today’s carrot Bundt cake, your mind may be swayed. Carrots are a sweeter vegetable—they’re excellent roasted with brown sugar sauce or warm spices like cinnamon and nutmeg. When grated or shredded, carrots release a lot of moisture which directly transfers into your baked cake.
Carrot cake is a popular choice because when done right, it’s super moist, flavorful, and tender! And when you have something as thick and heavy as Bundt cake, moisture is most certainly favorable.
Here’s Why You’ll Love This Cheesecake Swirl Carrot Bundt Cake
- Cake is generously spiced with ground cinnamon, ginger, nutmeg, and cloves.
- It’s moist without being overly wet and greasy.
- Add-ins like chopped nuts and/or raisins add flavor, but are optional.
- Excellent plain, but you can garnish with vanilla or orange glaze.
- No complicated assembly required.
- It’s like carrot cake with cream cheese frosting, only inside out!
What’s the skill level? A beginner baker can absolutely handle this, but there are a few steps requiring your focus. This carrot cake batter is as simple as whisking and folding a bunch of ingredients together. You need a mixer for the cheesecake layer. And since we’re not creaming butter and sugar together, the carrot cake batter can be made by hand.
Key Ingredients in Carrot Bundt Cake
- Oil: Butter is great in cakes, but it can’t compete with oil’s lasting moisture. A lot of big cakes including pumpkin cake and chocolate cake do not rely on butter’s flavor and use oil instead.
- Brown Sugar: I tried to love carrot Bundt cake made with all or some white granulated sugar, but nothing compares to carrot Bundt cake made with all brown sugar. In such a big, heavy, essentially-upside-down cake, you want all the moisture you can get. End of story on that one!
- Eggs: This is a big cake and therefore requires 4 eggs in the batter for proper structure. You also need 1 egg in the cheesecake swirl. To ensure the batter comes together easily and evenly, bring any cold ingredients to room temperature first.
- Unsweetened Applesauce: Surprisingly, oil, brown sugar, eggs, and carrots don’t supply enough moisture to really make this an over-the-top tender cake. More oil lends a greasy cake, so add some moisture that will complement the other flavors. Unsweetened applesauce is KEY in this recipe and I swear by it in this carrot cake loaf as well. Another popular choice is crushed canned pineapple, an addition we all love in pineapple carrot cake!
- Baking Spices: Ground cinnamon, ginger, nutmeg, and cloves make a powerhouse pack of spices. I use a careful ratio of these spices because it’s easy to go overboard. Ginger adds a delicious zing and I swear by it in my regular carrot cake, too. Nutmeg and cloves can be overpowering, so use only 1/4 teaspoon of each.
- Carrots: Make sure you’re grating or shredding your own carrots rather than buying pre-shredded carrots. Why? Store-bought shredded carrots are usually very dry in comparison. When you grate carrots yourself, notice how wet they are—this is GOOD because it moistens the cake. There’s a difference between grating (small pieces) and shredding (larger pieces), but either are fine for this recipe. I usually shred large peeled carrots with a box grater and then give the shreds a rough chop with a knife. I recommend grating or shredding your own carrots in all of my carrot-cake inspired recipes, including this 1 layer carrot cake.
- Brick Cream Cheese: Not all cream cheese products are the same. In today’s cheesecake swirl, cream cheese frosting, and even regular cheesecake, it’s in your best interest to use full-fat brick cream cheese and not the kind you spread on homemade bagels.
You also need pantry staples like flour, baking powder, baking soda, and vanilla extract. If you’re up for trying something new, add fresh orange zest like I recommend in the recipe below. Sounds odd, but it absolutely works and the flavors really come together if you choose an orange glaze for garnish.
How Do I Make Cheesecake Swirl Carrot Bundt Cake?
It’s really easy and let me show you.
Make your carrot cake batter by whisking the wet ingredients and dry ingredients separately and then combining. At this point, you can fold in your chopped nuts and/or raisins. I used chopped pecans in the pictured Bundt cake. Spread half of the batter into your greased Bundt pan.
Make your cheesecake batter with room temperature brick cream cheese, sugar, egg, and vanilla extract and do your best to spread on top of the cake batter. Try to avoid spreading the cheesecake batter all the way out to the edges of the pan.
Spread remaining carrot cake batter on top and gently swirl with a knife:
Gorgeous! Each slice is already pretty and you barely had to do any “decorating.”
Between all the flavor, texture, cheesecake, glaze, and moist carrot cake texture—your taste buds won’t even know what happened to them. This is most definitely the impressive spring, Mother’s Day, Father’s Day, brunch, birthday, no-occasion-necessary dessert masterpiece we all need! If you’re looking for Easter dessert ideas, consider this Bundt cake your answer 🙂
Bundt Cake Success Tips
- Select a lighter-colored Bundt pan: Darker cake pans often mean a darker cake that can quickly over-cook on the edges.
- Capacity: Because of how much this cake rises, any tube pan holding 10 cups or less is not large enough. Look for 12-15 cup capacity.
- My favorites: I love and use Nordic Ware. (Not sponsored!) I love this Bundt pan and this Bundt pan and both are large enough for today’s recipe. This fluted tube pan also works.
- Generously grease: If your cakes continuously stick to the detailed edges of your Bundt pan, your pan is not greased enough. Even if the pan is non-stick, make sure you generously grease it.
Cheesecake Swirl Carrot Bundt Cake
- Prep Time: 30 minutes
- Cook Time: 1 hour, 15 minutes
- Total Time: 5 hours
- Yield: serves 10
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Find cheesecake swirls when you cut into this deliciously moist and perfectly spiced carrot Bundt cake! The ingredient list looks long, but most items are pantry staples and repeated in other layers of the cake. Make sure the cake cools completely before slicing.
Ingredients
- 1 cup (240ml) vegetable oil*
- 4 large eggs, at room temperature
- 1 and 3/4 cups (350g) packed light or dark brown sugar (I prefer dark)
- 3/4 cup (133g) smooth unsweetened applesauce*
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest (can omit if desired)
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (260g) peeled and shredded carrots* (about 4 large peeled carrots)
- optional: 1 cup (130g) roughly chopped pecans*
Cheesecake Layer
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Glaze (Optional)
- 1 cup (120g) confectioners’ sugar, sifted
- 2 Tablespoons (30-45ml) fresh orange juice or milk
Instructions
- Preheat oven to 350°F (177°C). Generously grease a 12-15 cup (2,839-3,548ml) capacity Bundt pan. Set aside.
- In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a silicone spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
- In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It’s a thick mixture, so do your best to spread.
- Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
- Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
- After 30 minutes, invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely. Make sure cake has cooled completely before glazing, slicing, and serving.
- Whisk the glaze ingredients together. If desired, use more liquid to thin out or more confectioners’ sugar to thicken. Drizzle over cake. Slice and serve.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake 1 day in advance. Cool completely, cover tightly, and then refrigerate until a couple hours before serving. Set out at room temperature for a couple hours before serving. It’s best to garnish with glaze close to serving the cake. To freeze, cool cake completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature if desired before serving.
- Special Tools (affiliate links): 12-15 Cup Bundt Pan (such as this Bundt pan, this Bundt pan, or this fluted tube pan) | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | Electric Mixer (Handheld or Stand) | Vegetable Peeler | Box Grater | Cooling Rack
- Oil: This recipe is best with vegetable oil. You can use melted and slightly cooled coconut oil if desired, but be sure that all other ingredients are room temperature so the coconut oil does not solidify before baking the batter.
- Applesauce: Instead of applesauce, you can use 3/4 cup canned crushed pineapple.
- Cream Cheese: Do not use cream cheese spread. Use brick cream cheese which is sold as 8 ounce bricks. You need 1.5 bricks since this recipe calls for 12 ounces of cream cheese.
- Pecans & Other Add Ins: You can add up to 1 and 1/4 cups add-ins to this cake. I usually use just 1 cup (130g) roughly chopped pecans. You can use raisins, chopped walnuts, and/or shredded coconut (sweetened or unsweetened). A combination of any works as long as the total amount isn’t over 1 and 1/4 cups. Or you can leave the cake plain without any add-ins.
- Loaf Pan: Some readers have halved this recipe and baked it in a loaf pan at the same oven temperature for about 1 hour, though my team and I have not tested it. You could also try this carrot cake loaf instead.
Holy Moly!!!! The smell alone when mixing it up made my mouth water! So amazing! I had to make hot apple cinnamon hot tea just to keep my fingers out of the batter!
You say the other carrot cake recipe is your favorite… geeze… can’t wait to try that one! This one is just amazing that I can’t imagine one even better.
Thank you so much for this recipe, and others you share.
I soaked my raisins in dark rum, absolutely delicious! Also put in pineapple shreds with half the apple sauce. This cake didn’t last long in a household with 3 people!
I just baked this carrot and cream cheese cake. It was done in 48 minutes in my professional home oven (which is normally extremely hot even at normal baking temps). It was the marvelous aroma that let me know it was done. I kept a loose foil over the top to keep it from Browning too quickly… This cake came out perfectly. Thank you for the elegant and precise recipe and tips!
I made this cake for a potluck and it was a winner. It was delicious and as you mentioned, it was hard to keep the fork down. Thanks!
This recipe is a real crowd-pleaser! One modification I made was to soak the raisins overnight in Grand Marnier. Simply delicious!
Absolutely delicious recipe! I made this yesterday and left it to chill overnight.
The texture is very moist, and very filling. it looks dense, but it has a light bite. The cheesecake swirl and orange zest definitely brings this cake together.
If anyone is interested I halved the recipe and baked it in a 9×4 loaf pan (about 60min) and it turned out great!!! I was a bit worried it would balloon over the top but its a perfect dome!!!
could you just bake as carrot cake without cream cheese filling
Yes, you can!
This is one of the best cakes I have ever eaten. It would be wonderful even without the cheesecake, Thank you for a wonderful cake
Suzann
Hi Sally! I was wondering if this could be made into cupcakes with the cream cheese center still??
I suppose it would only alter the baking time right?
Hi Tara! You can definitely bake this carrot cake batter as cupcakes and swirl or layer in the cream cheese filling. You’re right, the only change would be to reduce the baking time.
This is simply the best carrot cake ever! Thank you for sharing!
Hi Sally,
I made your cake last night and it was fabulous! So moist and flavorful. Since I don’t like raisins I substituted chocolate chips. Yum. Was disappointed in one thing though. My glaze was clear rather than white so it didn’t have that pretty finish. What did I do wrong? Should I increase the amount of sugar, use less orange juice or do I need to let it sit a little first? Thanks, this recipe is a keeper.
Glad you liked it! If the glaze was too thin/clear then try adding more confectioners sugar next time!
I was thrilled about the impact of the orange zest; wow was that amazing! I always add more carrots and less sugar, so the real power of the carrot comes through. Complimented with the cheesecake layer, the carrot batter is fabulous!
I made this cake for friends coming over for dessert tomorrow night and was so nervous it wouldn’t cook properly, it wouldn’t turn out of the tin, the filling would be oozing out etc. I needn’t have worried at all. It turned out perfect! Yay!!! It is taking ALL of my will power not to glaze this right now and dive in but I will try to resist in the name of good-hostessing! Thank you for such an awesome recipe!
Made this for Easter! I soaked golden raisins in Grand Marnier before adding them to the batter. I also added the coconut and used walnuts instead of pecans (didn’t have enough pecans on hand). My cheesecake layer separated a bit (may have been in the oven just a bit too long…it baked in 50 minutes) but the cake was very good. The batter is thick and yummy. So many goodies crammed into one festive cake. I also piped some Grand Marnier cream cheese frosting, like Nothing Bundt Cakes, to really put it over the top. People loved it!
Hi Sally, can I use yogurt instead of applesauce? If yes, should it be 3/4 cup as well? Thanks! ☺️
Yes and it will be 3/4 cup– you could also use 3/4 cup crushed pineapple.
Fan-frickin-tastic!!!! I made this for Father’s Day because my FIL loves carrot cake. I had no idea it would be THIS good. I made another three days later for my coworkers and they really enjoyed it, too. I think the youngest guy took home about a quarter of it (tiny office), so that made me happy.
The only change I made was to reduce the cloves by half because I felt they were overpowering. Otherwise, it was like a European bakery cake – not so sugar-laden that you feel sick after having a piece. It was perfect!!
This cake was incredible! I made it at easter for a large group, I added cream cheese to the frosting but that was the only thing I changed. Not only were there no leftovers, people were licking the crumbs off the plate. To say this was a hit does not do the cake justice! My father in law who is a decidedly picky eater could not believe how moist it was and announced that this will be his staple dessert from now on (because everyone needs a staple dessert right?). Thanks for sharing, I love your recipes and writing!
I made this for Easter and it was wonderful! I saw many comments wondering about using a softer cream cheese than traditional brick style, and wanted to make a note about that. We are Americans living in the UK, and it seems impossible to find a firm cream cheese here. Even Philadelphia brand is sold in a tub and seems too soft. All the “soft cheese”, as it is called here, that I have tried is closer to a spread. So I used what we had and added 3 tablespoons of flour to the cream cheese mixture. I think 2 would probably have been sufficient. I had no problems with it, it came out looking just like the pictures, and stayed nice and creamy. Super delicious cake! Thanks Sally for your awesome, dependable recipes.
Well, I made this for Easter. I think I may have overbaked it as mine is much darker than yours and to me, not as moist as I had hoped. I took it out at the 55 min. mark and even then, it was overdone I think. I subbed the pineapple for the applesauce, I don’t know if that could have made a difference in the texture, but my cake was really dense. Everyone loved it and thought it tasted great, but for me, I really wanted it to be moister and lighter. I will try this again, and follow your recipe exactly and check it at 45 min. or so.
I noticed in other recipes you interchange can canola oil and coconut oil. Do you think you could do that in this recipe?
Yes! Make sure it is melted. And all other ingredients are room temperature.
Hi Sally. Who doesn’t love carrot cake!? I made this for Easter dinner and everyone loved it. I must say my house smelt wonderful while it was baking. The spices in combination with the orange, apple and carrot made such a delicious cake. I toasted my pecans first and I soaked the raisins in some orange juice. Thank you for such great recipes. I enjoy following your site!
I made this for Easter. I made it on Thursday (when I had extra time) and froze it. I took it out on Saturday and iced it. Fantastic! What a creative idea. Thanks for another great recipe! Your website has turned into my go-to website for recipes.
This is so seriously delicious!!! I’m never good with carrot cakes, but the cream cheese got me interested. I love carrot cake and cream cheese.. It’s like too good. I made a few adjustments, and baked it in a loaf pan. My family loved it too. Thanks again.
I made your Carrot cake bundt yesterday and the taste is great but my cheesecake layer has air holes in it. Did you think tapping the pan on the counter a few times before baking will eliminate the problem?
It should! How does it taste?
The flavors and texture of this bundt cake are delicious. Because the cream cheese is inside the cake, it’s the perfect dessert for a brunch or after a big meal as it’s not as sweet as a frosted cake.
Hi Sally!
Are you able to make this with a mini-bundt cake pan? Would you be able to estimate a cooking timeframe to shoot for? I look forward to trying this out!
Thanks!
I’m unsure of the bake time for mini, sorry! Use a toothpick to check for doneness. If it comes out clean, it’s done!
Just made this cake, hoping it’s a hit at our Easter dinner tonight. It’s cooling right now, my fingers are crossed it worked out.
I made this cake today to enjoy ahead of Easter because frankly I couldn’t wait that long!!! What a great cake. The orange flavor is phenomenal!!! My cake was moist, but the edges of the cake were a little crispy in spots(Love!!). This cake won’t make it until Easter
I made this last night…ran out to the store to get the ingredients after work and was able to quickly pull it together after dinner. My husband LOVES it! This is a keeper. Thank you.