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Carrot Bundt Cake with Cream Cheese Filling and Pecan Topping Recipe

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4.2 from 12 reviews

This moist and flavorful Carrot Bundt Cake features a rich cream cheese filling baked right inside, then topped with a smooth cream cheese frosting and crunchy pecans. Spiced with cinnamon, ginger, nutmeg, and cloves, and studded with golden raisins, this cake is a perfect balance of sweet, spice, and texture—ideal for celebrations or cozy afternoons.

Ingredients

Cream Cheese Filling and Frosting

  • 375 g cream cheese (room temperature)
  • 225 g powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons milk (to thin out the frosting)

Topping

  • Pecans (crushed, for topping)

Carrot Cake Batter

  • 140 g golden raisins
  • 300 g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs (room temperature)
  • 150 g light-tasting oil (e.g., canola oil, avocado oil)
  • 300 g brown sugar
  • 125 g Greek yogurt (room temperature)
  • 1 teaspoon vanilla extract
  • 300 g carrots (peeled and finely shredded, about 3 medium carrots)

Instructions

  1. Prepare Cream Cheese Filling: In a medium bowl, combine cream cheese, powdered sugar, vanilla extract, and salt. Beat with an electric hand mixer until very creamy and smooth. Set aside.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Thoroughly grease a 10-cup bundt pan with softened butter. Sprinkle with flour and rotate to coat all surfaces evenly; discard excess flour. Set aside.
  3. Soak Raisins: Place golden raisins in a small bowl and cover with water. Allow to soak while preparing the batter.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  5. Mix Wet Ingredients: In a large mixing bowl, combine eggs, oil, brown sugar, Greek yogurt, and vanilla extract. Mix on low speed with the hand mixer until smooth and well combined with no lumps of sugar.
  6. Combine Wet and Dry: Add the flour mixture to the egg mixture and whisk just until combined; do not overmix.
  7. Add Carrots and Raisins: Drain golden raisins thoroughly. Fold the shredded carrots and soaked raisins into the batter gently using a spatula; mix until evenly distributed but do not overmix.
  8. Layer Batter and Filling: Spoon about one-third of the carrot cake batter evenly into the prepared bundt pan.
  9. Add Cream Cheese Layer: Transfer two-thirds of the cream cheese filling to a piping bag, snip off the tip, and pipe the filling evenly over the batter layer in the pan. Smooth the top gently with an offset spatula.
  10. Add Remaining Batter: Spoon the remaining carrot cake batter over the cream cheese layer and spread gently to cover it evenly.
  11. Bake Cake: Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes.
  12. Remove Cake from Pan: While still warm, invert the bundt pan onto a wire rack to release the cake. Let it cool completely before frosting.
  13. Prepare Frosting: Gradually add milk, one tablespoon at a time, to the remaining cream cheese mixture, mixing with a hand mixer until it reaches a smooth, drip consistency.
  14. Frost Cake: Transfer frosting to a piping bag and pipe over the cooled cake. Tap the serving dish gently against the counter to help the frosting drip down the sides.
  15. Garnish: Sprinkle crushed pecans evenly over the top of the frosting for added texture and flavor.

Notes

  • Use room temperature ingredients for best mixing results and texture.
  • Don’t overmix the batter after adding flour to keep the cake tender.
  • Greasing and flouring the bundt pan well helps release the cake cleanly.
  • Soaking raisins plumps them, adding moisture and sweetness to the cake.
  • Adjust milk amount in frosting gradually to achieve the desired consistency.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/carrot-bundt-cake-with-cream-cheese-filling-and-pecan-topping-recipe/