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 have since added new photos, a video tutorial, more helpful success tips, and simplified 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.
One reader, Teri, commented: “Oh my!!! Love this recipe. So delicious even though I didn’t have pecans or walnuts, so I added raisins. Definitely will be my new go-to recipe, thank you. ★★★★★“
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 (180g) 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.
Reader Comments and Reviews
I haven’t tried this recipe yet, but am planning on making it tomorrow for a staff party. I’ve had trouble in the past with the cooking spray flavor tarnishing the outer edge of thing I prepare in a Bundt pan. Do you have a recommendation for a cooking spray, or do you use shortening and dust with flour?
Hi Jen, we pretty much always use the classic Pam nonstick baking spray, and have never had a noticeable issue. Hope this helps!
How should this cake be stored after baking ?? Does it have to go into the fridge due to the cheesecake layer ?
Hi Kierra, yes, that’s what we recommend. You can cover leftovers tightly and store in the refrigerator for up to 5 days. Enjoy!
I made this for an Easter feast we were invited to – DELICIOUS. I added a half teaspoon each of vanilla and almond extracts to the glaze. Compliments from everyone who had a piece 🙂
I made this very easy recipe and loved it! The only change I’d make the next time I make it (and there will be a next time!) would be to add a bit more sugar to the cream cheese mixture. Other than that it’s a wonderfully delicious cake!
I’m an older lady and I’m wondering if this recipe would be too much? Sounds really labor intensive ! I did make an easy Bundt cake at Christmas
Hi Glad, 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. Let us know if you give it a try!
I’m excited to try this recipe out! I have a smaller bundt pan and plan on halfing the recipe. Do you know of anyone trying it, any tips I should be aware of? Thanks!
Hi Adriana, that shouldn’t be an issue. Bake until a toothpick inserted into the cake comes out clean. Let us know how it goes!
Hi! I am excited to make this cake for Easter! Has anyone tried doubling the cream cheese filling? We really like cream cheese around here. Thanks!
I was thinking about doing the same. Did you try it? How did it come out?
Hi Sally all your recipes are fantastic can’t wait to try this one!!! My go to carrot cake recipe pulses the carrot in a food processor until they are the consistency of cous cous….(keeps the cake from becoming too soggy)……Do you think that would work in this recipe?
Hi Nancy, yes, I can’t see why that wouldn’t work in this recipe!
I only have a 10 cup Bundt. Would you fill it 2/3 full or 3/4 full? Or how many cups of batter would you remove ( and make cupcakes)? Obviously, I would adjust the baking time.
Hi Joan, you can try filling it about 3/4 full, and reducing the bake time a bit. Hope it turns out great!
Hey! I don’t have apple sauce & don’t eat pineapple. Will my cake still be good without ?
Hi Jane, the applesauce (or crushed pineapple) really is key to this cake’s moisture. We don’t recommend omitting or substituting it.
I only have olive oil in the house. Has anyone tried it? Would it drastically change the flavor profile?
Hi Lori! Olive oil would definitely be a strong flavor in this cake. Do you have coconut oil? That would be a better substitution.
Hei. I can’t wait to try this. I live in Norway and not sure I can buy baking powder and baking soda ( I’ve never really understood the difference ). I can buy what I think is Baking Powder , is it ok to just use 3 teaspoons of that ?
Hi Gail, baking powder and baking soda are different (here’s more about the difference between the two, if you’re interested!). Each plays a different role, and unfortunately it’s not a simple swap between the two. We’d recommend waiting to make this recipe until you have both baking powder and soda. Hope this helps!
Thank you for your response. Most appreciated.
I make my own baking powder by using double cream of tartar to baking soda. Example 2 teaspoons of cream of tarter to 1 teaspoon of baking soda = 3 teaspoons of baking powder. Some recipes call for adding corn starch, but I never do because I think it turns out better without it.
After a little research I found that baking soda is called ‘natron’ in Norway and is in small packets in the baking section. Cream of Tarter is called vinsten or vinsyre in groceries; or some pharmacies might have it as kremortartari (or kaliumhydrogentartrat).
Hi! I, and I’m many of your readers, live in the UK. I’ve found block cream cheese to be extremely rare in most of the world (outside of the US). However the tubs, though often smaller, are much more common. Could you share a way to adapt to using the tub kind instead?
Hi Cassie, From what we understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. We have no experience with it, but this is what we’ve heard from other non-US readers. If you try it, let us know how it turns out!
Oh my!!! Love this recipe sooo delicious even though I didn’t have pecans or walnuts so I added raisins. Definitely will be my new go to recipe, thank you
Amazing! I made this cake a year and a half ago, following the recipe closely. I used pecans as suggested. I glazed it with a cream cheese glaze, followed by a caramel glaze. I had some leftovers so I cut them into slices and froze them individually. I found a stray slice in the back of my freezer last night and figured, why not… I popped it in the microwave for 30 seconds, and it was still incredible after a year and a half in the freezer! (I know.. not recommended)
Followed to a T except left out the cream cheese swirl. Baked in the Christmas tree Nordicware bundt, came out perfectly (greased with homemade cake goop). Dusted with powdered sugar and made a thick glaze to make a snow capped effect. Good mix of carrot cake with warm Christmassy spices. Definite hit!
I have made the Bundt cake with cream cheese swirl a few times – so good! This time I made 2 dozen cupcakes with no filling. I drizzled the glaze on each one. Delicious!
I brought this bundt cake to my rug hooking group today for one of our member’s birthday and it was a smash hit! I made a couple of substitutions based on availability in my home and I must say, I might recommend it if you want a carrot cake that isn’t as sweet. I didn’t have apple sauce so I used full fat sour cream instead and I didn’t have any nuts so I used white raisins. It was a nice cake but I’d cut the bake time by 5 minutes down to 55 minutes. The cake got a little dark so I doubled the glaze recipe, added some sprinkles and no one noticed! Very nice recipe over all. Would make again.
Could you substitute all purpose flour for almond flour in this?
Hi Teresa, We don’t recommend almond flour as it has very different baking properties and is not a 1:1 swap for all purpose flour. It’s best to search for recipes developed for almond flour.
Delicious recipe and I found the orange in the glaze and cake to be a perfect addition! I used the crushed pineapple variation with walnuts. I still prefer a traditional cream cheese frosting with carrot cake vs the cheesecake swirl, but this was a fun change. Made according to recipe. Cake unmolded easily with using a baking spray in the pan. The important part is to spray the pan right before you pour in the batter. If you spray the pan too far ahead of pouring in the batter, the cake will stick.
Delicious recipe and a big hit at the party I attended. I’m not a big fan of cheesecake, so I actually prefer a cream cheese frosting, but I loved the addition of orange zest in this recipe. I used the crushed pineapple instead of applesauce and I used the orange glaze drizzle. I followed the rest of the recipe as indicated. The sweetness was perfect for me. I used dark brown sugar and loved the flavor of the edge of the bundt cake. Thank you for a fun new recipe.
I love this recipe, i also think that maybe you should make a napolean dessert.
Hello made the cake but want to put the glaze on the cake after its cool? Is that acceptable?
Hi Rita, yes, we recommend making sure the cake has cooled completely before glazing, slicing, and serving.
Sally strikes again at our holiday gathers! This cake was a huge hit this Easter and it was plenty for the 15 people we had (depending on your portion size). Thanks again!
Amazing as usual Sally. I reduced the sugar by 50 grams and baked for 55 minutes. I made the crushed pineapple version with orange zest and made an orange glaze with the addition of melted butter. I covered the Bundt with foil around the 40 minute mark. Family loved it!
Can I use butter instead of oil and cream it with the sugar? Thanks!
Hi Chandra, we recommend following the recipe with oil. It makes for an ultra moist cake and really lets the spice flavors shine through. We do not recommend butter in this cake batter.
I love this recipe! Thank you.
Do you think it’s freezable since we have leftovers??
Hi Alison, absolutely! See recipe notes for freezing instructions.
Can carrots be shredded/grated in a food processor ?
Absolutely.
This recipe was a big hit. I added some sweetened coconut and small pieces of candied ginger to the batter before cooking. After completely cooled, I decorated it with a whipped cream cheese frosting
I would love to try this recipe but I don’t have a cake pan with such capacity. Would it be possible to halve the recipe? Thanks
Hi Anita, Though we haven’t tested it, some readers have halved this recipe and baked it in a loaf pan at the same oven temperature for about 1 hour. You could also try this carrot cake loaf instead.
I baked this cake this morning. The aroma filled the house with warm spices. I couldn’t wait to try it!
Unfortunately, I noticed the cream cheese sank to the bottom of the pan which would be the top of the cake when flipped over. I was a little disappointed and unsure of what could have caused the cream cheese filling to sink. Any ideas? The cake was still good.
I’m happy to help troubleshoot! If the cake batter is thin, the heavy cream cheese layer will sink. Did you change anything in the recipe?
Delicious, beautiful cake. My only comment would be that cooking spray was not enough to get it out of the pan intact the first time I made it.. I made it a second time and used cake goop: equal parts shortening, vegetable oil, and all-purpose flour. I painted it on with a pastry brush and it came out of the pan perfectly the second time.
Thank you for this great tip!! I’m makiby the cake now for Easter tomorrow!
I’m a huge Carrot Cake fan so this recipe intrigues me 🙂 I have all the spices!
Just curious if coconut sugar (brown sugar variation) be used instead? Also, could some pineapple juice be mixed with the applesauce to add some pineapple-y flavor? I also thought about adding it to the cream cheese as my current carrot cake recipe uses pineapple juice in the frosting. Thoughts?
Hi Lori! You can try replacing the brown sugar with coconut sugar, but the final taste and texture will be different than intended. You can absolutely add pineapple to the recipe — see recipe notes for details. Hope you enjoy it!
Firstly I gotta say, Sally I’m so glad I found your blog in Feb. 2020! I started with your Flatbread pizza and never looked back.
Now… will substituting Coconut Oil giving me same results?
Years ago a remember using coconut in my carrot cakes (and crushed pineapple) with rave results.
So glad you’ve been enjoying the site, Anna! Yes, you can use melted coconut oil here instead.
I came across your webpage quite by accident and have been a die-hard fan ever since and I always check in with your recipes before making any comparison with other similar recipes and I always come back to yours. You have set a pretty high bar for all of the other bakers and have yet to see anyone even get close. Yours remain the best every single time. Love the explanation and the do’s and dont’s and the tutorials. Thank you, thank you for the confidence I now have to enter the world of baking