This carrot bundt cake with cream cheese filling is the perfect use for your Nordic Ware bundt pan! The cake is sweet, but not overly sweet. The surprise filling not only looks cool, but it tastes delicious as well.
Carrot Bundt Cake with Cream Cheese Filling
This delicious carrot cake has surprise cream cheese filling that is not too sweet and absolutely delicious!
Cream Cheese Filling
Optional Simple Icing
Preheat oven to 350 degrees.
Grease a 9 or 10 inch bundt pan with Baker's Joy spray (don't miss a spot!). Alternatively, you could grease and flour the pan.
For the cake batter, in a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
With your electric stand mixer, beat together the eggs and sugar until well blended. (You can also use a large bowl and handheld mixer for this)
With the mixer running on medium low, slowly drizzle the oil, and mix until thick and creamy.
Stop the mixer and add the the wet ingredients to the dry ingredients and stir ingredients until well combined. Add the carrots, raisins and pecans and stir well. Set aside while you make the cream cheese filling.
For the cream cheese filling, beat together the cream cheese, vanilla extract, sugar and egg until smooth and well combined.
Pour half of the cake batter into the prepared bundt cake pan. Spoon the cream cheese filling around the center of the pan, leaving about an inch of space around the edges.
Spoon the remaining cake batter on top of the cream cheese layer.
Bake the cake for 45-60 minutes until the top lightly springs back when gently pressed or until a toothpick comes out clean.
Let the cake cool for 10 minutes before turning onto a serving plate.
Allow the cake to cool completely.
If you'd like, you can sprinkle powdered sugar along the top of the cake. Or you can whip up a simple icing.
For the optional icing- whisk together all ingredients. Add a little more milk if it is too thick. Once the cake is cool you can pour or drizzle the icing on top.
Slice and enjoy!
Make sure to tag #thephillykitchen if you share your cake on social media- i want to see your creations!
Did you know that SEO results depend on the length of words on a page? That’s why so many food bloggers seem to go on and on and on before they finally get to the recipe. Well, I’m not going to do that to you! I posted the recipe, and know I will blabber away.
What should I talk about? How about carrot cake?? That seems like an appropriate topic. I love carrot cake. I even had it at my wedding. They asked me what type of frosting I wanted and the choices included buttercream among others. They didn’t give me a cream cheese option and I was kind of embarrassed to ask. Is cream cheese frosting too casual for a wedding?? Well, the cool thing about weddings is you get to do whatever you want because it’s your “special day”. So cream cheese frosting is what we had! I was worried that maybe cream cheese frosting wouldn’t look quite as nice as buttercream, but it looked amazing. And it tasted delicious!
I just feel like cream cheese and carrot cake just go hand in hand. I would rather have a carrot cake with no frosting than a carrot cake with just plain icing. Ew!
So anyway, this carrot bundt cake with cream cheese filling has the cream cheese BUILT IN! I feel like it’s just the right amount of sweetness. I guess I could have called it “cheesecake” filling, but I don’t want to mislead you. I love an respect cheesecake too much. The filling is cheesecake-esque, but I wouldn’t call it a cheesecake.
One more note about the carrot cake, most carrot cakes traditionally use crushed pineapple and this cake does not have that. Why, you ask? Well, that’s because I don’t normally have crushed pineapple around. Maybe I should… But this recipe is for people like me I guess.
I think that just about does it for the SEO visibility requirement. If you made it this far, thanks!!!