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Carrot Bundt Cake with Cream Cheese Filling and Frosting

Indulgent Carrot Bundt Cake with Cream Cheese Filling Bliss

This Carrot Bundt Cake with Cream Cheese Filling and Frosting is a rich, moist dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Cloves
  • ½ teaspoon Salt
  • 1 cup Light-Tasting Oil
  • 1 cup Brown Sugar
  • 1 cup Greek Yogurt
  • 3 large Eggs
  • 2 cups Shredded Carrots
  • ½ cup Golden Raisins soaked
For the Cream Cheese Filling
  • 8 oz Cream Cheese room temperature
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
For the Frosting
  • remaining none Cream Cheese Filling whipped with a splash of milk

Equipment

  • Bundt pan
  • mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan with butter and flour.
  2. Soak the golden raisins in warm water for about 15 minutes, then drain and set aside.
  3. Mix cream cheese, powdered sugar, vanilla extract, and salt until smooth. Reserve one-third for frosting.
  4. Whisk together flour, baking powder, baking soda, spices, and salt in a bowl.
  5. In a separate bowl, mix eggs, oil, brown sugar, yogurt, and vanilla until smooth. Fold in dry ingredients.
  6. Gently fold in the soaked raisins and shredded carrots into the batter.
  7. Layer one-third of the batter in the pan, add two-thirds of the cream cheese filling, then top with remaining batter.
  8. Bake for 50-55 minutes until a toothpick comes out clean.
  9. Cool for 30 minutes in the pan before inverting onto a wire rack.
  10. Whip the reserved cream cheese filling with milk to reach frosting consistency.
  11. Frost the cooled cake and garnish as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 2500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

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