Cheesecake Swirl Carrot Bundt Cake

This cheesecake swirl carrot bundt cake is moist and perfectly spiced with cheesecake swirls hidden inside!

I’m working with McCormick this year, a brand I’ve been longing to work with for years, to bring you fresh and flavorful recipes. I grew up spicing and flavoring food with McCormick, so I’m thrilled to be on their blogging team!

Look what we’ve got today! Carrot cake + cheesecake in one.

But first, how was your weekend? Do anything fun? It’s been my first weekend home with zero plans in months, so guess what I did? Spring cleaning! I promise I’m not as boring as that sentence. But when you haven’t been home for, like, 6 months straight and are moving in 2 months– cleaning out closets and cabinets and junk drawers horror drawers feels like a dream come true. Pair that with a morning of baking carrot cake, 2 long runs, a lunch date, the couch, a bottle of wine, and some marathon Friends watching– that’s my idea of the perfect weekend these days. Man, I really AM 30.

This cheesecake swirl carrot bundt cake is moist and perfectly spiced with cheesecake swirls hidden inside!

But let’s discuss that carrot cake business.

I first made this carrot bundt cake the other week. Loved it, of course. The recipe is quite similar to my favorite carrot cake recipe, with only a couple changes. When I made it again this weekend, I added something completely new in the form of cheesecake. A tunnel of sweet cheesecake running through the entire carrot bundt cake. And, yes, it’s as incredible as it sounds. But what makes this carrot bundt cake even better are my other tiny additions. There’s fresh orange zest and raisins (sorry) inside the batter, sweet orange glaze on top of the cake, and the entire thing is sweetened with just brown sugar. So it has that whole brown sugar molasses flavor going on.

Every bite tastes as dreamy as spring cleaning feels. ♥

The reason I fancied up my carrot cake recipe? Test-baking for Easter! Do you do that too? I really want something to impress at Easter brunch. Though carrot cake and pineapple upside-down cake usually make appearances on my Easter table, I wanted an updated spin on our tradition. And maybe you do as well? Maybe you’re hosting Easter this year and want that show-stopper dessert? Look no further because this cheesecake swirl carrot bundt cake is it.

Moist and perfectly spiced carrot bundt cake with cheesecake swirled inside! Recipe found on

This carrot cake is as simple as folding a bunch of ingredients together. You’ll need a mixer for that cheesecake layer, which I’ll chat about in a sec, but that’s about it. Since we’re not creaming butter, the carrot cake batter can be made by hand. Add-ins like pecans and raisins are completely optional and I swear you won’t hurt my feelings if you leave those sweet ‘n’ plump raisins out. Sniff sniff.

Oil makes the carrot cake lusciously moist and tender, while applesauce prevents the cake from tasting too oily (and flavors it, too!). It’s all about balance. Brown sugar, eggs, and freshly grated carrots also keep the carrot cake super moist. Make sure you are grating your own carrots, rather than buying pre-shredded carrots from the store. Why? Store-bought shredded carrots are usually very dry in comparison. When you grate carrots yourself, you’ll notice how wet they are– and how much they’ll moisten the cake.

For flavor, we obviously have the brown sugar. We also have a powerhouse pack of spices: ground cinnamon, ground nutmeg, ground ginger, and ground cloves all tied together into one blissfully spiced carrot cake. The spice flavor is the BEST part about carrot cake, so don’t skimp on quality or quantity. We’re using McCormick brand and we’re using a lot of them. Mostly cinnamon, but there’s a good amount of ginger as well. Not that this carrot cake will taste like gingerbread, but there’s just enough to make you notice its little flavor zing. I love ground ginger in carrot cake and you will too. In addition to the brown sugar and spice flavors, we have fresh orange zest in the carrot cake as well. Plenty of spice + vibrant citrus + sweet cheesecake = carrot cake kicked up about 12 million notches.

This cheesecake swirl carrot bundt cake is moist and perfectly spiced with cheesecake swirls hidden inside!

The cheesecake batter is layered between the carrot cake batter, so you get this rippled cheesecake layer throughout the baked carrot cake. Sort of like the cheesecake swirls in my pumpkin cream cheese bars– but you’ve got a thicker, solid layer in this carrot bundt cake. It’s super simple: just cream cheese, egg, a little sugar, and pure vanilla extract. All tasty and easy ingredients, but when combined? You have a tunnel of actual cheesecake. The (delicious) whole is truly greater than the sum of its parts.

And let’s not forget the sweet orange glaze. Cherry on top, if you will.

This cheesecake swirl carrot bundt cake is moist and perfectly spiced with cheesecake swirls hidden inside!

My plan: taste and freeze the extras.

My reality: I couldn’t put down the fork.

Between all the flavor, texture, cheesecake, orange glaze, and moist carrot cake texture– your tastebuds won’t even know what happened to them. This is most definitely the impressive Easter dessert masterpiece we all need!


Cheesecake Swirl Carrot Bundt Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 5 hours
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American


Perfectly spiced and moist homemade cheesecake swirl carrot bundt with cheesecake swirls hidden inside! I know it looks like a bunch of ingredients, but they’re all pretty basic! Make sure the cake cools completely before cutting into it.


  • 1 and 3/4 cups (350g) packed light or dark brown sugar (I prefer dark)
  • 1 cup (240ml) vegetable or canola oil
  • 4 large eggs, at room temperature
  • 3/4 cup (133g) smooth unsweetened applesauce*
  • 1 teaspoon pure vanilla extract
  • zest from 1 orange
  • 2 and 1/2 cups (312g) all-purpose flour (spoon & 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) grated carrots (about 3 large)
  • optional: 1 cup (150g) raisins
  • optional: 2/3 cup (95g) chopped pecans

Cheesecake Layer

  • 12 ounces (336g) brick-style cream cheese, softened to room temperature*
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract


  • 1 cup (120g) confectioners’ sugar, sifted
  • 23 Tablespoons (30-45ml) fresh orange juice


  1. Preheat oven to 350°F (177°C). Grease and lightly flour a 10-inch bundt pan. Set aside.
  2. In a large bowl, whisk the brown sugar, oil, eggs, 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 rubber spatula or wooden spoon, fold the ingredients together until just combined. Then, fold in the carrots, raisins, and pecans. Spread half of the batter into the bottom of the prepared bundt pan.
  3. In a medium bowl using a hand-held or stand mixer filled 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 in an even layer on top of the carrot cake batter. Do your best to spread- it’s a thick mixture.
  4. Spread the remaining carrot cake batter evenly on top. Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake will take awhile to bake because it is so moist and very thick. All ovens are different, so do not feel discouraged if your cake is taking a long time. It is done when the toothpick comes out clean. 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.
  5. After 30 minutes, invert the slightly cooled bundt cake onto a wire rack and allow to cool completely.
  6. Whisk the glaze ingredients together and spoon over cake prior to serving. Cover up extras tightly and store in the refrigerator for up to 4 days.


  1. Make Ahead & Freezing Instructions: Prepare cake 1 day in advance. Allow to cool, then keep cake in the refrigerator, covered tightly, until ready to serve. Cake may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
  2. Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple.
  3. Cream Cheese: Don’t use cream cheese spread; use brick-style cream cheese. Full-fat preferred, though low fat works too. Don’t use fat free.
  4. Add Ins: If you’d like to switch up the raisins and pecans, you can use shredded coconut or even chopped walnuts instead of either. Or you can leave the cake plain without any add-ins.
  5. Bundt Pan: Here is the bundt pan I own and love. Heavy-duty, long-lasting, love the grip handles!

Keywords: cheesecake carrot cake, cheesecake swirl carrot cake

For more fancied up traditional Easter dishes, check out McCormick’s selection. 🙂

I’m working with McCormick to bring you today’s recipe. Thank you for helping me work with brands I love!

This cheesecake swirl carrot bundt cake is moist and perfectly spiced with cheesecake swirls hidden inside!


Comments are closed.

  1. If you could see my spice cabinet, yes a whole cabinet with three shelves, full of spices! You’d notice the majority are McCormic and I’m way into the McCormic grinders recently, don’t get me started….
    Anywho…This cake!! I’m going to give it a whirl this weekend. Truly my two favorite cakes combined in one and I will definitely keep the optional raisins and pecans included! 
    Thank you so much for sharing your recipe!

  2. Just wondering, you said you could substitute the apple sauce for canned pineapple. Would that Include the juice or Drained?

  3. I made this for  a dinner party last week and it was a big hit. With only six people I was sure I would have a lot of leftovers, but after everyone had a second slice there was little left. But it was great cold.
    I soaked the raisins in orange liqueur for about 30 minutes. This helped them to plump up a little and added a little more orange flavor. 
    I didn’t tell anyone about the cheesecake swirl and they were happily surprised.
    This was a delicious, easy cake.
    I’m so happy I found your blog.

  4. Hi Sally, I’m excited to try out this recipe for Easter! I looked at the bundt pan that you used but couldn’t see how many cups it holds. I have a different style bundt pan and want to make sure it will be close enough in size. Thanks!

    1. My bundt pan seems to be a wee bit smaller, so i put the “extra” cake batter in muffin cups. My boys devoured them!

  5. My niece just asked me to make this cake for her, and she’s not really a fan of sweets.  My mom, my brother, and I totally like our cakes & cheesecakes, but for her to ask, the cake must be exceptional.  I will bake this very soon!

  6. Hello, if I am making this the night before, should I add the glaze and then refrigerate it for the night, or add the glaze the next day? Thank you (and can’t wait to make it!)

  7. 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!

  8. never stated the amount of applesauce ,to add to cake everything else is listed

  9. Hi Sally do you think it would work if I were to do more than one layer of cream cheese in the middle? essentially split the cake batter into thirds and do 2 layers of the creamcheese (doubling the creamcheese ingrediants?)

  10. 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!

  11. 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!

    1. So happy you liked this, Ali! I love the little extra something the orange zest gives this cake 🙂

  12. I didn’t see this recipe until a few days ago when it came up on my FB feed. I decided to make it for my birthday. It was excellent! The spices were perfect. Not too clovey. Just enough cinnamon. The orange zest is a nice addition. Really loved it. It was a huge hit.

  13. Ms. Sally can I freeze this cake?   Having a party  the end of September 2017.  Need to do a lot of desserts in advance.

  14. 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.

  15.  This question was asked before if you’re going to substitute crushed pineapple does this need to be drained 

  16. This was amazing, thank you so much for sharing! Now, I know some people would be unhappy because I did my own adjustments, but I’ll still share in case if it helps anyone. I lessened the sugar to one cup because I added raisins and a white chocolate cream cheese frosting; used 1/2 C melted butter instead of the oil, and added some extra applesauce to make up the balance; mixed half white and half whole wheat flour. I didn’t have any problems getting the cake out of the bundt pan, just buttered and floured, and it was fine. For those with issues of the cheesecake layer floating to the top, I used a spoon to dig a mote around the circle and filled it with the cream cheese filling, then covered with the other half of batter – worked beautifully! This was a genius recipe and I wowed my family for mother’s day 🙂

  17. Hi Sally,

    Love the new website! 🙂 Can you make this recipe into a loaf – 9×5?


    1. Hi Caryn! Thanks! You can divide this batter into a few loaf pans. There’s too much for just 1.

    2. you can make it in a loaf pan. I made it that way without the cream cheese filling. it was amazing.

  18. 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?

    1. 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.

  19. 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

  20. My cake cracked along the top, fairly quickly. The cake seemed done at 50 minutes, with the exception of the crack. I feel like I’ve had this happen before but I can’t remember what cake it was. Why does this happen to me? What do you do & why does your cake not have a huge crack/gouge? I stayed the course & left it in until the crack looked barely moist. I’m afraid the rest of the cake will be a bit dry. hmmm, I need Sally’s sweet advice~!

  21. Hi Sally,
    Can the Cheesecake Swirl Carrot Bundt Cake be baked in a 10 in tube pan? The type that has the removable and nsert. The cake looks delicious! Thanks

  22. Hi Sally, I have EVERYTHING for this delicious recipe BUT applesauce or crushed pineapple? Any other ideas? I would love to surprise the hubby with this before he gets home 🙂

  23. Going to half this and make as cupcakes as I really want to make it and don’t want to have to wait for an occasion where a big cake is justified! Do you have any suggestions on bake time at all? I was thinking maybe around 25 minutes?

      1. Thanks, Sally! Made these with my youngest yesterday afternoon and they were a hit with everyone (including the 3 and 5 year old!). I made 12 BIG muffins by halving the recipe. My cream cheese mixture was still a bit too runny, as you warned, even with a bit of flour – annoying UK cream cheese!! So we lightly swirled it into the muffin mixture and they’ve turned out beautifully. So incredibly soft! We soaked our raisins in some warm water and some of the juice from the zested orange to plump them out. My huge muffins (cases filled to the top) ended up needing 26 muffins, but if you go for the 2/3 filled option, I’d guess 22-23 mins would be perfect.

        Thanks for another delicious recipe, Sally 😀

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally