• Barth Bakery

Carrot Cake Surprise Bundt Cake

Updated: Apr 18

Carrot cake and cheesecake all in one for a treat that’s so moist, so flavorful, and so right. This cake features a surprise tunnel of sweet cheesecake running through the middle of a super moist, spiced carrot cake slathered with homemade cream cheese frosting. The silky texture and tang of the cream cheese in the filling and frosting compliment the cake so well. It’s the perfect, comforting, indulgent cake for fall or Easter celebrations.





Carrot cake is a family favorite in our house. Every occasion calls for carrot cake, and there can never be too many carrot cake recipes.

Ingredients

Carrot Cake

  • 2 cup all-purpose flour, sifted

  • 1½ tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp ground ginger

  • 1¼ cup granulated sugar

  • ½ cup light brown sugar, packed

  • ¾ cup canola or vegetable oil

  • ½ cup full-fat sour cream

  • 4 large eggs

  • 2 tsp pure vanilla extract

  • 1½ cups shredded carrots

Cheesecake Filling

  • 1 (8oz) package full-fat cream cheese, softened

  • ⅓ cup granulated sugar

  • 1 tsp pure vanilla extract

  • 1 large egg

Cream Cheese Frosting

  • 2 (8oz) packages full-fat cream cheese, softened

  • ½ cup unsalted butter, softened

  • 2 cups confectioners’ sugar, sifted

  • 1 tsp pure vanilla extract

  • ½ cup chopped pecans


Directions

Carrot Cake

  1. Preheat oven to 350°F. Generously butter a standard-sized bundt pan, flour lightly, and set aside.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger and set aside.

  3. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar, brown sugar, oil, sour cream, eggs, and vanilla. Beat on medium speed until creamy.

  4. Add the flour mixture and continue beating, occasionally scraping down the sides of the bowl with a spatula, until the batter is smooth and well blended. Fold in the shredded carrots until evenly distributed.

Cheesecake Filling

  1. In a medium bowl, use an electric handheld mixer to beat the cream cheese, sugar, vanilla, and egg together until smooth and creamy. Set aside.

  2. To assemble, fill the bottom of the prepared bundt pan with about half of the batter. Spoon or pipe the cream cheese filling on top of the batter, being careful not to let it touch the sides of the pan. Spoon the remaining batter on top of the cream cheese layer.

  3. Bake the cake for 45-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. The cake will be browned and will pull away from the pan when done. Remove from the oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.

Cream Cheese Frosting

  1. In a large bowl, use an electric handheld mixer to beat the cream cheese, butter, sugar, and vanilla until completely blended and creamy. Spread the frosting evenly over the top and sides of the cooled cake. Top with chopped pecans and decorate as desired.


Carrot Cake is a classic Easter dessert. Check out these other delicious twists on a classic carrot cake:

Carrot Cake Roll

Carrot Cake Cheesecake Cake

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