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Carrot Bundt Cake

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This Carrot Bundt Cake is a moist, warmly spiced dessert featuring finely grated carrots, juicy golden raisins, and a rich ribbon of cream cheese filling baked into the center. Topped with a drippy cream cheese frosting and sprinkled with pecans, it’s a comforting and elegant treat perfect for gatherings and celebrations.

  • Author: Tina
  • Prep Time: 55 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cream Cheese Filling & Frosting:

375 g cream cheese, room temperature

225 g powdered sugar

1 tablespoon vanilla extract

¼ teaspoon salt

2 tablespoons milk (plus more as needed)

Pecans, crushed, for topping

Carrot Cake:

140 g golden raisins

300 g all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1½ teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

3 large eggs, room temperature

150 g light-tasting oil (e.g., canola, avocado, grapeseed)

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. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan, ensuring all edges are coated.
  2. Soak golden raisins in water to plump, then drain before using.
  3. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  4. In a large bowl, beat eggs, oil, brown sugar, yogurt, and vanilla until smooth.
  5. Add dry ingredients to wet and mix until just combined.
  6. Fold in shredded carrots and drained raisins.
  7. Prepare cream cheese filling by beating together cream cheese, powdered sugar, vanilla, and salt until smooth.
  8. Fill the bundt pan halfway with carrot cake batter.
  9. Pipe or spoon about ⅔ of the cream cheese mixture over the batter and smooth evenly.
  10. Top with remaining carrot cake batter.
  11. Bake for 50–55 minutes or until a toothpick inserted comes out clean. Let cool in pan for 30 minutes, then invert onto a wire rack to cool completely.
  12. Thin remaining cream cheese mixture with milk until pourable. Pipe over cooled cake and tap gently to drip down sides.
  13. Sprinkle with crushed pecans before serving.

Notes

  • Use block cream cheese for best results, not spreadable tub varieties.
  • Ensure ingredients like eggs and yogurt are at room temperature for a smoother batter.
  • Soak raisins in water or juice to keep them juicy and plump.
  • Don’t overmix batter after adding flour to keep the cake tender.
  • Cool cake in the pan for 30 minutes only—removing it while still warm prevents sticking.

Nutrition

Find it online: https://cheftinaskitchen.com/carrot-bundt-cake/