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Cheesecake Swirl Carrot Bundt Cake

Cheesecake Swirl Carrot Bundt Cake – A deliciously moist and fluffy spiced carrot bundt cake that is stuffed with a creamy cheesecake centre!

Cheesecake Swirl Carrot Bundt Cake

Cheesecake Swirl Carrot Bundt Cake

Today, I bring you my deliciously moist and fluffy Cheesecake Swirl Carrot Bundt Cake – the carrot cake version of my Cheesecake Swirl Pumpkin Bundt Cake! The perfect, comforting, indulgent cake for autumn/fall.

If you’ve tried the pumpkin version of this cake, you’ll know how scrumptiously moist and fluffy it is, and how incredibly quick and easy it is to make.

And if you love carrot cake like I do, well… that just makes this cake all the better! The cream cheese frosting is deliciously sweet and creamy, and pairs perfectly with this already irresistible cake.

Looking for more bundt cakes? Check out my Coffee Bundt Cake, Peanut Butter & Jam Bundt Cake, and my Lemon Raspberry Bundt Cake.

Cheesecake Swirl Carrot Bundt Cake
Cheesecake Swirl Carrot Bundt Cake
Cheesecake Swirl Carrot Bundt Cake

How to make Cheesecake Swirl Carrot Bundt Cake

Ingredients you’ll need:

  • Cake flour: See my recipe notes below on how to make your own.
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon, ginger, and nutmeg
  • Large eggs
  • Light brown sugar
  • Unsalted butter
  • Greek-style yogurt: Contributes to the moisture of the cake.
  • Carrots: You’ll need about 3 large carrots, grated.

For the Cream Cheese Filling:

  • Cream cheese
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Plain/all-purpose flour

For the Frosting:

  • Icing/powdered sugar
  • Cream cheese
  • Double/heavy cream
  • Vanilla extract

To make this cake, start by whisking together the flour, baking powder, baking soda, salt, and spices. Set aside.

In a separate large mixing bowl, together the eggs. Add the sugar, and whisk until combined. Add the melted butter and yogurt and whisk until combined.

Mix in the dry ingredients, then fold in the grated carrots.

Pour half of the batter into a well-greased 10-inch bundt pan.

For the filling, beat the cream cheese and sugar until combined. Beat in the egg and vanilla, then fold in the flour.

Spread the cheesecake mixture evenly over the cake batter, then pour the remaining batter on top. Bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.

Let cool in the pan for 10 minutes before removing and letting cool completely on a wire rack.

For the frosting, beat together the icing sugar, cream cheese, heavy cream, and vanilla extract until smooth and combined. It should be thick and spreadable. Add more cream if needed.

Transfer to a piping bag and pipe over the cooled cake, then slice and serve.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Cheesecake Swirl Carrot Bundt Cake
Cheesecake Swirl Carrot Bundt Cake
Cheesecake Swirl Carrot Bundt Cake

This Cheesecake Swirl Carrot Bundt Cake is:

  • super quick and easy to throw together
  • incredibly moist and fluffy
  • LOADED with warm, comforting flavours
  • filled with a thick layer of creamy cheesecake!

How long will this bundt cake last? This cake can be stored at room temperature or in the fridge for up to 3 days.

Can I freeze this carrot cake? Yes, it also freeze well for up to 3 months. Thaw overnight the in fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Cheesecake Swirl Carrot Bundt Cake
Cheesecake Swirl Carrot Bundt Cake
Cheesecake Swirl Carrot Bundt Cake

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Cheesecake Swirl Carrot Bundt Cake

Cheesecake Swirl Carrot Bundt Cake

Yield: 12 - 14 slices
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

This Cheesecake Swirl Carrot Bundt Cake is deliciously moist and fluffy, spiced, and stuffed with a creamy cheesecake centre!

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 1 and 1/2 cups (300g) light brown sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240g) Greek-style yogurt
  • 3 cups (375g) grated carrots, about 3 large carrots

For the Cheesecake Swirl

  • 1 cup (225g) cream cheese, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain/all-purpose flour

For the Icing

  • 2 cups (250g) icing/powdered sugar
  • 1/4 cup (55g) cream cheese, softened
  • 3 - 4 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter and yogurt and whisk until combined. Mix in the dry ingredients, then fold in the grated carrots.
  4. Pour half of the batter into the prepared pan.

For the Cheesecake Swirl

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg and vanilla, then fold in the flour.
  2. Spread the cheesecake mixture evenly over the cake batter, then pour the remaining batter on top.
  3. Bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.
  4. Let cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.

For the Icing

  1. Using a handheld or stand mixer, beat together the icing sugar, cream cheese, heavy cream, and vanilla extract until smooth and combined. It should be thick and spreadable. Add more cream if needed.
  2. Transfer to a piping bag, pipe over the cooled cake, then slice and serve.

Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

Leftovers can be stored in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to glaze and serve.

This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 529Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 128mgSodium: 248mgCarbohydrates: 72gFiber: 1gSugar: 47gProtein: 8g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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