Carrot Bundt® Cake with Cream Cheese Filling recipe

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1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg, beaten
2 cups all-purpose flour
1 ¾ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs, beaten
3 cups shredded carrots

Nutrition Info

470.5 calories
carbohydrate: 53.4 g
cholesterol: 82.5 mg
fat: 26.8 g
fiber: 1.7 g
protein: 6 g
saturatedFat: 7 g
servingSize: -
sodium: 505.7 mg
sugar: 35.1 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  2. Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.

  3. Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs, mix until moistened. Fold in carrots. Reserve 2 cups of batter, pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes, remove from the pan. Sprinkle with powdered sugar.

Recipe Yield

1 Bundt(R) cake

Recipe Note

This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.

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