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Carrot Bundt Cake with Cream Cheese Filling

A moist and fluffy Carrot Bundt Cake filled with rich cream cheese, perfect for family gatherings and cozy evenings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups grated carrots Freshly grated for best flavor
  • 2 cups all-purpose flour Or whole wheat flour for a healthier twist
  • 2 cups granulated sugar Or less for a lower-sugar version
  • 4 large halal eggs
  • 1 cup vegetable oil Such as canola or sunflower oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz cream cheese For filling and frosting
  • 1 cup powdered sugar For frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan well to prevent sticking.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  3. In another bowl, beat the sugar, eggs, and oil until smooth. Gradually add this mixture to the dry ingredients, stirring until just combined. Fold in the grated carrots.
  4. In a separate bowl, combine the cream cheese and powdered sugar until smooth.
  5. Pour half of the carrot batter into the prepared bundt pan. Gently spoon the cream cheese filling in the center without touching the edges. Pour the remaining carrot batter on top.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the cake comes out clean.
  2. Let it cool in the pan for 10 minutes before inverting onto a wire rack.
Frosting
  1. Once cooled, you can frost the top with any remaining cream cheese mixture for an extra treat!

Notes

Use fresh carrots for best results. Avoid overmixing to prevent a dense cake. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. The cake can also be frozen for up to 3 months.