My Carrot Bundt Cake is unlike anything you’ve had: fresh carrots, sweet pineapple, and a cheesecake filling!

Hi Bold Bakers!

I’m Gemma Stafford, professional Chef behind the online cooking show, Bigger Bolder Baking and the proud ambassador for GoodCook! As a Big and Bold Baker, I make it my mission to create recipes that blow your friends and family away and one of my favorite ways to do this is to take classic flavor combinations and transform them into fresh and new ideas.

Now that spring has sprung we have carte blanche to make endless variations of carrot cakes. I’ve made Carrot Cake in the Microwave, Carrot Cake Cupcakes, and even Carrot Cake Pancakes! But, I have never done one with cheesecake filling!

Inspired by my GoodCook 9.5 inch Nonstick Fluted Cake Pan, I’ve created the most impressive recipe for a Carrot Cake Bundt Cake with Cheesecake Filling! It sounds fancy, it looks fancy, but it could not be easier! Let me show you how!


The star of the show is the earthy sweet flavor provided by the carrots! I always use fresh carrots, then peel away the woody outside and grate them by hand. I like to do this with my GoodCook Cheese Grater as it makes the carrot come out nice and fine. You can always do this in a food processor with a grater attachment too.

Most importantly, use fresh carrots here! Do not be tempted to buy pre-grated carrots as they never have the same amount of flavor.


In addition to the added moisture provided by the carrot, my Carrot Cake Bundt Cake includes crushed pineapple. This tropical flavor goes really well with the carrots and makes the cake beyond moist. As if that wasn’t rich enough, I’ve taken this recipe above and beyond by adding in a cheesecake swirl. This is like a hidden gem in the middle of the cake as it’s baked right into the center!


The cheesecake layer swirled throughout the Carrot Cake Bundt Cake is really complimented by my Cream Cheese Glaze. The rich and tangy cream cheese is classic and almost always paired with carrot cake. The spices and carrot are made lighter and creamier with the addition of cream cheese inside and on top of the bundt.


The reason I chose to make this Carrot Cake Bundt Cake is that I have seen this GoodCook 9.5 inch Nonstick Fluted Cake Pan in so many local grocery stores and always thought it was gorgeous. This tin is readily available, and I bet if you pop down to your local grocery you’ll find it. If you don’t want to use this shaped pan, this cake can be made into 2 large loaf tins or as a layer cake. While the recipe is super versatile, I think it’s most impressive and tasty as a bundt cake.


This cake will last for up to 4 days covered and stored at room temperature in an airtight container. It will also freeze very well, so if you have any leftover just pop them in the freezer for up to 3 weeks. Just thaw when you’re in the mood for this decadent Carrot Cake Bundt Cake!


  • Make at least 1 day in advance to let the flavor and texture improve
  • Make with 3/4 whole wheat flour and 1/4 white flour, if desired
  • Add in your favorite toasted nuts and dried fruit
  • Always start with room temperature cream cheese when making the cheesecake filling
  • Always start with room temperature eggs for both the cake and the cheesecake filling
  • Cover cakes with tin foil when they have longer bakes times to ensure they are fully cooked but not too brown on top
  • Generously butter your cake tins, nothing is worse than not being able to turn a cake out
  • FULLY cool your cake before glazing, if it’s at all warm the glaze will melt into the cake and run down the sides
  • To cover without disturbing the glaze on top place a few toothpicks in the top and sides of the cake, then place cling wrap over the cake and tops of the toothpicks — this keeps the cling from touching the frosting


1 review

Carrot Bundt Cake Recipe (With Cheesecake Filling)

Yields 12 Slices     adjust servings

My Carrot Bundt Cake is unlike anything you've had: fresh carrots, sweet pineapple, and a cheesecake filling!


  • 2 1/2 cups (12 1/2oz/355 g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups (16 oz/450g) sugar
  • 4 eggs, room temperature
  • 1 cup (8 fl oz/225 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups (8 oz/225g) carrots, peeled and grated
  • 3/4 cup (3 3/4oz/106g) raisins
  • 3/4 cup (2 1/4 oz/64g)) shredded coconut
  • 1 cup (8 oz/225g) pineapple, crushed and strained

Cheesecake Filling

  • 1 cup (8 oz/225g) cream cheese, softened
  • 1/3 cup (2 1⁄2 oz/71g) sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature

Cream Cheese Glaze

  • 1/4 cup (2oz/57g) cream cheese , at room temperature
  • 1/2 tablespoon butter , at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 cup (4oz/115g) powdered sugar (depends on how sweet you want it!!)

To Garnish

  • 1/2 cup (1 1⁄2oz/43g) shredded coconut , toasted for garnish


For the Carrot Cake:
1. Pre-Heat the oven to 350°F (180°C). Generously butter a ​GoodCook 9.5 inch Nonstick Fluted Cake Pan​. Set aside.
2. In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt, set aside.
3. In another large mixing bowl combine sugar, eggs, oil, and vanilla with a hand mixer. Mix until pale yellow and fluffy, about 3-4 minutes. You can also do this using a hand whisk.
4. Using a whisk incorporate the dry ingredients into the wet mixture.
5. Lastly fold in the grated carrot, raisins, coconut, and pineapple. Set aside while you make the creamy cheesecake filling.

Cheesecake Filling:
1. Make the cheesecake filling by whisking together the cream cheese, sugar, egg, and vanilla until smooth.
2. Pour 1/2 the carrot cake batter into the cake pan.
3. Using a spoon, dollop all the cheesecake filling onto the carrot cake. Be generous here!
4. Finish the cake off by pouring in the rest of the carrot cake batter on top of the cheesecake filling.
5. Cover in foil and bake for about 1 hour and 20-30 minutes or until a toothpick comes out clean. This is a very big cake so it does take a while to bake. (My cake took 1 1/2 hours)

Cream Cheese Glaze:
1. In a small bowl cream together cream cheese, butter, vanilla, milk, and sugar. Whisk until you get a smooth glaze. Set aside.
2. When the cake is done all to cool in the pan for 20 minutes then turn it out on to a wire rack to cool completely.
3. Once cooled, drizzle over the cream cheese glaze, top with toasted coconut and enjoy!
4. Cover and store at room temperature in an airtight container for up to 4 days. It will also freeze well for up to 8 weeks

Recipe Notes