Carrot Cake Bundt Cake with Cream Cheese Filling

3 days ago 16

A pumpkin bundt cake with cream cheese filling, topped with white icing and sprinkled with chopped nuts, sits on a white plate. Two slices are cut to show the creamy center reminiscent of a classic carrot cake.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

Carrot Cake Bundt Cake with Cream Cheese Filling is ultra moist, perfectly spiced, and finished with a silky glaze. A stunning dessert for any occasion.

Know Before You Scroll

Servings: 12

Prep: 30 minutes

Cook: 1 hour

Total Time: 1 hour 30 minutes

Freshly shredded carrots, brick cream cheese, warm spices

Warm cinnamon spice, sweet carrot, tangy cream cheese center

10 to 12 cup Bundt pan, hand or stand mixer

Do not over-swirl the filling

Bake the cake a day ahead and glaze before serving

Replace five-spice with additional cinnamon if preferred

A slice of bundt cake with a cream cheese filling, topped with white icing and chopped nuts, sits on a white plate with a gold fork. The rest of the cake is visible in the background.

In The Test Kitchen

I wanted to create a Carrot Cake Bundt Cake that was as easy to whip up as any bundt, but with an elevated touch. The key was balancing moisture without making it heavy. Using both vegetable oil and a little melted butter gives you richness and tenderness. The cream cheese layer stays distinct because the batter is thick enough to hold it in place.

The real win? Keeping the filling slightly away from the edges so it doesn’t leak or sink. That creamy center sets beautifully and gives you that dramatic filling when sliced.

A carrot cake bundt with white icing and chopped nuts on top, sliced to reveal a creamy cream cheese filling inside, sits on a white plate.

Ingredient Notes

Various baking ingredients on a marble counter, including eggs, shredded carrots for carrot cake, butter, salt, cream cheese for cream cheese filling, oil, flour, sugars, milk, baking powder and soda, plus jars of spices.

Freshly shredded carrots give better moisture and texture than pre-shredded.

If you don’t have Chinese five-spice, use regular five-spice or add an extra ¼ teaspoon cinnamon.

Full-fat brick cream cheese at room temperature for a smooth, stable center.

Reduced-fat cream cheese may work but the filling will be softer.

Sifted confectioners’ sugar ensures a silky finish.

Heavy cream can replace milk for a richer glaze.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Make the Filling

Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12 cup Bundt pan, making sure every groove is coated so nothing sticks. Beat 12 ounces softened cream cheese with 1 large egg, 5 tablespoons granulated sugar, 1½ teaspoons vanilla extract, and a pinch of salt until completely smooth. It should look creamy with no lumps.

Left side shows a bowl with cream cheese, sugar, an egg, and vanilla extract for a Cream Cheese Filling. Right side shows the mixture whipped into a creamy batter—perfect for layering in a Carrot Cake or stuffing into a Bundt Cake.

Mix the Batter

Whisk together 3 cups flour, 2 teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 4 teaspoons cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon five-spice.

In a separate bowl, whisk ½ cup packed brown sugar, ½ cup granulated sugar, 3 cups freshly shredded carrots, 1 cup vegetable oil, 3 tablespoons melted butter, 4 eggs, 1 teaspoon vanilla extract, and ½ cup buttermilk until combined.

Pour the wet mixture into the dry ingredients and fold gently just until no dry streaks remain. The batter should be thick and spoonable. If it looks glossy and heavy, stop mixing.

whisked dry ingredients, wet ingredients with shredded carrots and eggs, wet mixture being blended, and combined batter mixed with a spatula.

Layer the Cake

Spoon half of the batter into the prepared pan and smooth it evenly. Add the cream cheese filling in a thick ring, keeping it away from the edges. Top with the remaining batter and smooth the surface.

Use a knife to make two or three gentle passes through the batter to create a light swirl. Do not overdo it or the filling will blend too much.

pouring batter into a pan, adding a ring of cream cheese filling, covering with more batter, then swirling with a knife.

Bake

Bake for 50 to 60 minutes. A toothpick inserted into the cake portion should come out clean. Let the cake cool in the pan for 15 minutes before inverting onto a rack. Cool completely before glazing.

Glaze

Whisk together ¼ cup melted butter, ½ cup softened cream cheese, ¾ cup sifted confectioners’ sugar, 1 teaspoon vanilla extract, a pinch of salt, and 3 tablespoons milk. Add more milk one tablespoon at a time until smooth and pourable. Drizzle over the completely cooled cake and let set before slicing.

Finish

Slice and serve, and enjoy every last bite.

A round carrot bundt cake with cream cheese filling and white icing drizzled over the top, garnished with chopped nuts, sits on a white plate against a light background.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Serves 12

For the Cake:

▢ 3 cups flour
▢ 2 teaspoons baking powder
▢ ¾ teaspoon baking soda
▢ ¾ teaspoon salt
▢ 4 teaspoons cinnamon
▢ ¼ teaspoon nutmeg
▢ ½ teaspoon Chinese five-spice ( or regular five spice)
▢ ½ cup brown sugar (packed)
▢ ½ cup sugar
▢ 3 cups shredded carrot (loosely packed (about 12 oz))
▢ 1 cup vegetable oil
▢ 3 tablespoons butter (melted and cooled)
▢ 4 eggs
▢ 1 teaspoon vanilla extract
▢ ½ cup buttermilk

For the Cream Cheese Filling:

▢ 12 ounces full-fat brick cream cheese (softened to room temperature)
▢ 1 large egg (at room temperature)
▢ 5 tablespoons granulated sugar
▢ 1½ teaspoons pure vanilla extract
▢ 1 pinch salt

For the Cream Cheese Glaze:

▢ ¼ cup butter (melted)
▢ ½ cup cream cheese (softened)
▢ ¾ cup confectioners’ sugar (sifted)
▢ 1 teaspoon vanilla extract
▢ 3 to 5 tablespoons milk
▢ 1 pinch salt

Preheat oven to 350°F (175°C).
Grease and flour a 10–12 cup Bundt pan, making sure all grooves are coated.
In a medium bowl, beat together cream cheese, egg, sugar, vanilla, and pinch of salt until smooth.
Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and five-spice.
In another bowl, whisk together brown sugar, sugar, shredded carrots, vegetable oil, melted butter, eggs, vanilla, and buttermilk until well combined.
Pour the wet mixture into the dry ingredients.
Gently fold until just combined (do not overmix).
Pour about half of the carrot cake batter into the Bundt pan.
Spoon the cream cheese filling on top in a thick ring, keeping it away from the edges of the pan.
Pour the remaining batter over the filling, then use a knife to gently swirl the layers together for a slight marbled effect.
Bake for 50–60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
Let cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely.
In a medium bowl, whisk together melted butter, softened cream cheese, confectioners’ sugar, vanilla, pinch of salt, and 3 tablespoons milk.
Add extra milk, 1 tablespoon at a time, until the glaze is smooth and pourable.
Drizzle glaze over the cooled Bundt cake.
Slice, serve, and enjoy that creamy swirl inside!

Erren’s Top Tips

Always shred carrots yourself. Pre-shredded carrots are too dry and thick.
Keep the cream cheese filling slightly thick. If it feels runny, your cream cheese may be too warm.
Only swirl a few times. Over-swirling causes the filling to disappear into the cake.
Let the cake cool fully before glazing or the glaze will melt and slide off.
If your Bundt cakes tend to stick, use baking spray with flour instead of butter.