If you’ve ever tasted a Cream Cheese Carrot Bundt Cake, you know it’s hard to resist. This cake brings together the warm, spicy flavors of a classic carrot cake with the creamy richness of a cream cheese layer that takes it to another level. Perfect for any celebration, its moist texture and tangy glaze make every bite feel special. Carrots add natural sweetness and moisture, while the cream cheese swirls offer a delightful surprise.
Why You’ll Love Cream Cheese Carrot Bundt Cake
This Cream Cheese Carrot Bundt Cake is a dessert that combines the best of both worlds: the earthy sweetness of carrots and the rich, tangy flavor of cream cheese.
- Moist and Flavorful
- Perfect for Any Occasion
- Easy to Make
- Family Favorite
Ingredients Needed
Carrot Cake
- All purpose flour
- White granulated sugar
- Brown sugar
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Vegetable oil
- Eggs
- Vanilla extract
- Milk
- Carrots
Cream Cheese Layer
- Cream cheese
- White granulated sugar
- Vanilla extract
Cream Cheese Glaze
- Cream cheese
- Unsalted butter
- Vanilla extract
- Powdered sugar
- Milk
How to Make Cream Cheese Carrot Bundt Cake
Set your oven to 350°F. Spray a bundt pan well with baking spray.
In a bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk until mixed well.
Add vegetable oil, eggs, vanilla, and milk. Then, mix with a whisk or hand mixer until smooth.
Next, stir in grated carrots, making sure they’re chopped finely. Gently fold carrots into the batter.
In another bowl, blend cream cheese, sugar, and vanilla until smooth. Put it in a piping bag.
Fill the bundt pan halfway with the carrot cake batter.
Cut a big opening in the piping bag and pipe the cream cheese in circles over the batter.
Pour more batter on top, filling the pan to ¾ full.
Bake for 35-40 minutes or until a toothpick comes out clean.
Next, while baking, make the cream cheese glaze.
Then, mix cream cheese and butter until smooth.
Blend in powdered sugar, vanilla extract, and milk until you get a thick glaze.
Once the cake is done, let it cool for 10-15 minutes, then flip onto a plate and remove from the pan.
Finally, pour the glaze over the cake, letting it drip down the sides. Use a knife or spoon to guide it.
Let it cool for another 15 minutes, then slice and serve!
Tips and Tricks for the Perfect Cream Cheese Carrot Bundt Cake
Baking Techniques
Getting your cake out of the pan flawlessly is a breeze with the right techniques. Here are some handy tips:
- Grease the Pan: Use a baking spray with flour, or brush on melted butter and dust with flour. Make sure to reach every nook and cranny of the Bundt pan to prevent sticking.
- Filling the Pan: Pour the batter evenly into the pan. Aim for it to fill ¾ of the way to allow room for the cake to rise.
- Checking for Doneness: Insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready. If not, give it a few more minutes in the oven, but keep a close watch.
Storage Suggestions
After you’ve enjoyed a slice (or two), you’ll want to keep the rest of your cake as deliciously fresh as the day it was baked. Here’s how to store it:
- Room Temperature: Keep your cake in an airtight container for up to three days. It’s best to keep it covered to avoid drying out.
- Refrigeration: If your kitchen is warm, or if you want to store it longer, pop it in the fridge. It should last up to a week.
- Freezing: To enjoy your cake later, wrap individual slices in plastic wrap and place them in a freezer bag. Pull out a slice and thaw it overnight in the fridge when you’re ready for more.
Variations and Substitutions
Add-ins
Looking to jazz up your carrot cake? Consider mixing in some nuts, raisins, or pineapple for extra flavor and texture:
- Nuts: Add a cup of chopped walnuts or pecans for a delightful crunch. They pair beautifully with the sweetness of the carrots and spices.
- Raisins: Mix in half a cup of raisins for a touch of natural sweetness. They add a chewy texture that’s a pleasant surprise in every bite.
- Pineapple: Adding crushed pineapple not only enhances the cake’s moisture but also brings a tropical twist. Use about a cup of drained crushed pineapple to keep the balance just right.
Gluten-Free Option
If you’re avoiding gluten, don’t worry; you can still enjoy this cake. Here’s how to make it gluten-free without compromising on taste or texture:
- Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement for the best results. Look for blends that include xanthan gum or add a teaspoon to help your cake rise properly.
- Consider using almond flour for a nutty flavor. If you choose almond flour, replace half of the all-purpose flour with almond flour and the other half with a gluten-free flour blend to maintain the right texture.
Dairy-Free Alternative
For those who want to enjoy this cake without dairy, a few simple swaps will do the trick:
- Use dairy-free cream cheese for both the filling and glaze. Many brands offer plant-based options that taste great.
- Swap the unsalted butter in the glaze with a plant-based butter alternative. Choose one that has a neutral flavor to keep the cake’s taste consistent.
- Replace milk with any plant-based milk you prefer, such as almond, soy, or oat milk. They work well in the batter and glaze and won’t alter the flavor significantly.
Frequently Asked Questions About Cream Cheese Carrot Bundt Cake
Can I freeze the cake?
Yes, you can absolutely freeze a Cream Cheese Carrot Bundt Cake! Here’s how to do it:
- Cool the Cake Completely: Before freezing, make sure the cake has cooled completely. This prevents ice crystals from forming, which can change the texture.
- Wrap It Well: Use plastic wrap to cover the cake tightly. You can also add a layer of aluminum foil for extra protection against freezer burn.
- Label and Freeze: Place the wrapped cake in a freezer bag or airtight container. Label it with the date so you remember when you froze it.
When you’re ready to enjoy the cake, thaw it slowly:
- Move the cake to the refrigerator and let it thaw overnight.
- For a quicker option, leave the cake on the counter for a few hours until it reaches room temperature.
Can I use other vegetables?
Certainly! While carrots are a classic choice in cream cheese carrot bundt cake, there’s room for experimenting. Zucchini is a popular substitute that works wonderfully in bundt cakes. Here’s a simple guide:
- Swap Quantities: Replace grated carrots with grated zucchini in the same amount. Zucchini adds a slightly different flavor and keeps the cake moist.
- Try Other Veggies: If you’re feeling adventurous, consider using sweet potatoes or even pumpkin. Both have natural sweetness that complements cream cheese well.
Remember, changing ingredients can alter the cake’s texture and flavor. It’s like any experiment—sometimes the results are deliciously surprising!
More Dessert Bundt Cake Recipes
- How to Make a Frosty Snowman Coconut Bundt Cake
- Make This Stunning Pumpkin Bundt Cake For Fall
- A Deliciously Tangy Sour Cream Bundt Cake That Can’t Be Beat
- This Lemon Bundt Cake Recipe Makes Me Happy
- Mocha Rum Cake with Espresso Glaze and Chocolate Ganache
Cream Cheese Carrot Bundt Cake
If you've ever tasted a Cream Cheese Carrot Bundt Cake, you know it's hard to resist. This cake brings together the warm, spicy flavors of a classic carrot cake with the creamy richness of a cream cheese layer that takes it to another level. Perfect for any celebration, its moist texture and tangy glaze make every bite feel special. Carrots add natural sweetness and moisture, while the cream cheese swirls offer a delightful surprise.
Ingredients
Carrot Cake
- 2 ½ cups all purpose flour
- 1 cup white granulated sugar
- 1 cup brown sugar
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 ½ cups vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- ¼ cup milk
- 3 cups grated carrots
Cream Cheese Layer
- 8 ounces cream cheese
- ½ cup white granulated sugar
- ½ teaspoon vanilla extract
Cream Cheese Glaze
- 4 ounces cream cheese
- ¼ cup unsalted butter
- ¼ teaspoon vanilla extract
- 3 cups powdered sugar
- ¼ cup milk
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- In a mixing bowl add all the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Mix everything together with a whisk until the dry ingredients are evenly distributed.
- Add the vegetable oil, eggs, vanilla and milk into the bowl. Whisk or beat with a hand mixer together until a smooth batter is formed.
- Add the grated carrots. (Be sure to finely chop the grated carrots even smaller than they come in the package.)
- Fold the grated carrots into the batter until combined.
- In a separate bowl add the cream cheese, sugar and vanilla. Blend together with a hand mixer until smooth. Place this in a piping bag.
- Take a bundt pan and spray generously with baking spray.
- Pour the carrot cake batter into the bundt pan filling halfway.
- Cut a large hole in the end of the piping bag with the cream cheese filling. Pipe the cream cheese in circles around the middle of this carrot cake batter.
- Now pour more of the carrot cake batter on top of this layer, filling the pan ¾ of the way full.
- Bake in the oven for 35-40 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, make the cream cheese glaze.
- In a bowl add the cream cheese and butter. Blend together until smooth.
- Add the powdered sugar, vanilla extract and milk. Mix again until combined and it becomes a slightly thick glaze.
- When the cake comes out of the oven, let cool for 10-15 minutes before flipping over on a plate and gently wiggling the bundt cake out.
- Pour the cream cheese glaze all over the top of the bundt cake allowing it to drip and fall over the edges of the cake, guiding glaze with a knife or spoon.
- Let cool for another 15 minutes before cutting and serving!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 776Total Fat: 43gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 102mgSodium: 517mgCarbohydrates: 93gFiber: 2gSugar: 70gProtein: 7g
