This Carrot Bundt Cake is filled with an irresistible cream cheese filling AND it’s topped with an orange-cream cheese glaze. Perfect for the holidays!
Super moist, spiced Carrot Bundt Cake stuffed with sweet cream cheese filling and drizzled with sweet and tangy Orange Cream Cheese Glaze that will have you drinking it straight from the bowl.
Mouth Watering Carrot Cake with Cream Cheese Filling
There are many reasons I get excited for spring, but one of the main ones is Carrot Cake! I looooove Carrot Cake in every form from my Carrot Cake Cookies to Carrot Cake with Pineapple Cream Cheese Frosting to Carrot Cake Crepes, I just can’t get enough – so I’m bringing you this epic Carrot Cake stuffed with Cream Cheese!
So I really love you guys. I made this homemade carrot cake 3 times this week (not counting the time I forgot the flour – it’s been that kind of week), to create the perfect carrot cake that’s super moist without being oily, spiced to perfection with hints of orange, and with a surprise sweet cream cheese filling.
All the reasons to love this Carrot Cake Bundt Cake Recipe
The dreamy cream cheese layer is like a little slice of cheesecake nestled in between the layers of cake and is as easy as drizzling it over the batter, then topping it with the rest of the batter.
And after it bakes, a delectably delicious surprise awaits your happy eaters. Very happy eaters.
The cream cheese layer is nestled in a shell of moist carrot cake spiced with allspice, nutmeg and a generous douse of cinnamon brightened by a splash of orange extract. The pecans are coarsely ground so they are perfectly dispersed throughout the cake and add to the moistness created by the use of rich brown sugar, oil and yogurt.
I tried this cake with just oil, and it didn’t want to cook all the way through. So I tried it with less oil and it was still missing something. Finally, I tried it with a combination of oil and yogurt (which always adds moistness), and it so moist, so flavorful, and just so right.
Due to the high sugar content in this cake, the outside of the cake caramelizes and wants to stick to your pan, so be sure to use a nonstick cooking spray that has flour in it or to butter and flour your pan. I prefer to use butter and cocoa powder to dust my pan so the cocoa powder blends right into the cake and caramelizes for a slightly crunchy exterior that is one of my favorite parts of the cake.
But not my only favorite part of the cake. I can have multiple favorites, right? The Orange Cream Cheese Glaze is
To.
Live.
For.
My goodness, its ridiculous. The tang of cream cheese, the bright citrus of the orange juice, lemon juice, and orange extract all sweetened by powdered sugar.
The whole thing. The cream cheese filling, the orange glaze, the spiced carrot cake. Ridiculous.
Now go make this Cream Cheese Stuffed Carrot Cake with Orange Glaze so you can feel my love and please have a very Happy Easter! (To read my Easter address, click HERE)
Carrot Cake Bundt Recipe Ingredients
Making carrot cake from scratch is easier than you’d think! Here are the carrot cake ingredients you’ll need for this recipe:
- Carrots: To make a really moist carrot cake, you need to grate your own carrots. The pre-shredded kind in a bag are often bone dry.
- All-purpose flour: Spoon and level the flour when measuring it to avoid baking a super dense homemade carrot cake.
- Sugar: I used a blend of granulated sugar and brown sugar to sweeten the batter and add some moisture.
- Pecans: I bought a bag of raw pecans and chopped them up using my food processor.
- Baking powder and baking soda: The carrot bundt cake batter is quite thick, so you need both baking powder and baking soda to help the cake rise in the oven.
- Salt: Balances out the sweetness of the batter and enhances the spice flavor.
- Spices: I used a blend of cinnamon, allspice, and nutmeg. Yum!
- Eggs: Need to be at room temperature before being mixed into the batter.
- Vegetable oil: Canola oil would work well here too.
- Vanilla Greek yogurt: Adds moisture, flavor, and a little sweetness. Use full-fat Greek yogurt.
- Vanilla and orange extracts: So much flavor! You can find orange extract in the baking aisle right next to the vanilla extract.
- Cream cheese: Use full-fat cream cheese that comes in a brick.
- Lemon juice: Gets mixed into the cream cheese filling to add some tang.
- Powdered sugar: Be sure to sift it, otherwise your cream cheese glaze will be lumpy.
- Orange juice: Gets mixed into the glaze to amp up the orange flavor.
- Butter: Just a few tablespoons are added to the glaze to make it ultra creamy.
How to make Carrot Cake Bundt Cake
- Make the cream cheese filling. Beat together the filling ingredients, then set aside.
- Make the cake batter. Stir together the dry ingredients, then add the wet. Fold the shredded carrots in last.
- Assemble the cake. Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
- Bake. Bake the carrot cake from scratch until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in pan before inverting.
- Glaze. Once the carrot bundt cake has cooled COMPLETELY, whisk together the orange-cream cheese glaze and drizzle liberally over the cake.
Tips for the Best Ever Carrot Cake
- To easily shred carrots, use the grater on your food processor. If you don’t have the grater blade, you can also finely chop in your food processor.
- When “flouring” my pan, I use cocoa powder instead of flour because the cake is brown.
- Your cream cheese layer may not be as thick as the picture all the way around — I chose the thickest slice 🙂
Carrot Bundt Cake variations
- Use different nuts. I used pecans, but chopped walnuts would also work.
- Omit the orange. I think this homemade carrot bundt cake is AMAZING as is, but if you’re not a huge orange fan you can try omitting the orange extract. Maybe bump up the vanilla extract in the batter to make up for it.
- Skip the glaze. Again, I LOVE the orange-cream cheese glaze, but for a simpler homemade carrot cake you could simply dust with powdered sugar and serve as is.
Carrot Cake Bundt storage
Homemade carrot cake can be covered with a cake dome and refrigerated for up to 4 days. Because the filling and glaze contain dairy, this cake must be refrigerated.
Freezing a Carrot Cake Bundt
Yes! Don’t you love a dessert you can make beforehand and freeze and simply pull it out a few hours before it’s time to dig in? This method makes dessert time stress free for everyone – especially during the holidays.
To freeze your carrot bundt cake:
- If you are planning on freezing, then prep/glaze your cake on a freezer safe plate/platter.
- Place glazed carrot cake in the freezer until it is firm to the touch.
- Once firm, wrap tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
- If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire carrot bundt cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
- You can store your homemade carrot cake for up to 4 months. You can also wrap and freeze unfrosted layers of Carrot Cake using the same method and frost when you need them.
- To thaw your finished Carrot Cake, remove cake from the freezer and carefully remove the plastic and foil. Allow to thaw for about 4 hours before serving.
Looking for more Easter Cake Recipes?
- Coconut Cake (Triple Coconut!)
- Lemon Poke Cake
- Lemon Blueberry Cake
- Strawberry Shortcakes
- Chocolate Raspberry Cake
- Banana Cake with Nutella Frosting
- Banana Coffee Cake
- Blueberry Coffee Cake
- Classic Carrot Cake
- Caramel Brown Sugar Pound Cake
- All of my Easter recipes!
Carrot Cake Bundt Cake Recipe
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Ingredients
- 2 1/2 cups peeled and grated carrots
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pecans, finely chopped (I use my food processor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
Wet ingredients
- 4 large eggs
- 3/4 cup Vegetable oil
- 1/2 cup vanilla Greek yogurt (regular or lowfat)
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
Cream Cheese Filling
- 8 oz full fat cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Orange Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 2 tablespoons orange juice
- 2 teaspoons lemon juice
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Optional Decorative Garnishes
- roasted pecans, roughly chopped
- orange zest
Instructions
- Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
- To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
- In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.
- Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
- Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
- Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
- To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
- When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
- Store in the refrigerator for up to 7 days.
Notes
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Leave a Review, I Always Love Hearing From You!
Janette@culinaryginger says
There is just something so lovely about the shape of a bundt cake. Of course when it’s drizzled with an orange glaze it looks even better. What a fabulous cake. Have a lovely weekend 🙂
Jen says
SO true! the shape makes everything look beautiful – even carrots :)! And glazes work magic for beauty – like makeup for cakes 🙂 I hope you have a wonderful week!
Christine Miller says
On my way to store to get ingredients.
Thank you Jen
Jen says
YAY!! Let me know how it goes!
bobby mccranie says
Jen, Im new at baking and am destined to make this cream cheese stuffed carrot cake. Please tell me if there is a way to omit some of the instructions by using a regular box of cake mix as a base to start the cake with. My wife was my baker but, she passed on. Yes I am a male but I love to cook and always look fer short-cuts with same results in a finished product.
Jen says
Hi Bobby! I would have to experiment with a box mix in order to tell you how to get the same results but a shortcut would be to follow a Carrot Cake’s box instructions to create the batter then continue to follow the rest of my instructions for the cream cheese filling and glaze. Good luck!
Shawntae says
I haven’t tried it but I’m site you can use a regular carrot cake box mix and use the bundt cake pan with the bundt cake instructions. Just do as this recipe calls and pour half the ingredients in the pan, poor the prepped stuffing in the pan, then the rest of the mix. Then if wanted top it with the glaze in this recipe. I’m sure your wife would approve :).
Sally says
I plan on servingbthis to a group of ladies. One is allergic to..yogurt. What can I use instead?
Jen says
Hi Sally! I would substitute the yogurt with sour cream although I have not personally tried it with sour cream so I can’t guarantee the results – should be fine though. Have fun!
Sophia @ NY Foodgasm says
Girl these are genius! SUPER AWESOME!!!
Jen says
Thank you so much Sophia! You are always too kind!
Janice says
Does the carrot cake need to be refrigerated?
Jen says
Yes the cake should be refrigerated, I will add that to the recipe. Thanks and enjoy!
Cyn says
That cake looks amazing. I can’t wait to try it. I am going to a pot luck on Friday and you just solved that problem!
Jen says
Oh Good! Thank you Cyn! I hope you and everyone else loves it!
Janet says
I made this for Easter and everyone was raving about it! So moist and the glaze is to die for! Thanks for making me look so good :)!
Jen says
You are most welcome Janet! I am so happy to hear it was such a hit! Happy Belated Easter!
Tammy says
Hi Jen!
My sweet niece e-mailed all the women in our family requesting our favorite dessert so she could make it for Mother’s Day. I had been admiring this recipe so it was an easy choice to request this beautiful carrot cake. I even sent her a link to the recipe. 🙂
She slaved in the kitchen all day Saturday making five delicious desserts. I must say, I think I made the best choice. 🙂 This delicious, moist, flavorful carrot cake did not disappoint! Everybody loved it. All of your creations are delicious and beautiful. I knew I couldn’t go wrong in selecting one of your recipes.
Thanks for sharing your talent with us. I love reading your blog and admiring all of your creations.
Love,
Tammy 🙂
Jen says
My goodness, your niece is SO precious! who does that?!! No doubt she is a testament to all the wonderful women in your family! I am so honored that you picked one of my recipes and SO happy that it didn’t disappoint and even more flattered that it was the best choice 🙂 yay! Thank you for reading my blog and for your kind comment that made my day! Happy belated Mother’s Day!!!
Corie says
I have not ever been a huge carrot cake fan. My dad requested carrot cake every year for his birthday and I would always opt out. It just seemed so wrong to ruin a perfectly good cake with carrots! Luckily, I got to try a slice of this made by the super talented Jen herself. If I had this version of carrot cake as a kid, I would have been requesting it for my birthday. This is amazing! It turned me into a carrot cake lover:)
Jen says
So honored to make a carrot cake lover out of you Corie 🙂 !!!!!!!
Genna says
just put this in the oven and realized I forgot the brown sugar! Think it’ll still taste ok?
Jen says
Hi Genna I hate to say it but I don’t think it will taste good without the brown sugar. Sorry!
Barb says
I made this cake yesterday. The cake is very delicious and moist but my cream cheese layer in the middle was not there. Not sure what I did wrong. I followed the directions to the tee. Still was a big hit. I would like some suggestions as to what may have gone wrong.
Jen says
Hi Barb! I am glad you enjoyed the cake but sorry your cream cheese layer vanished – that is so odd! The only idea I have is that possibly if you used low fat/nonfat Greek yogurt the batter wouldn’t have been as dense and swallowed up the cream cheese layer. Other than that – I am mystified! This has never happened to me in all the times I’ve made it. Sometimes in can be thinner in some areas than others but definitely not disappear all together. I am so sorry I can’t be of more help!
Sharon says
This is a delicious cake, but my cream cheese layer also mostly disappeared – small pockets were left but mostly it blended into the batter. Still delicious to be sure but I was sad not to see that lucious secret layer when I cut into the cake. I did use full fat Greek yogurt, although I had a hard time finding it at the store. My avid baker daughter suggested that next time I make the filling ahead of time and refrigerate it until just before I add it to the batter. The cake was good enough that there definitely will be a next time, so I’ll see how that works.
Jen says
Hi Sharon, I am so glad you enjoyed the cake enough for a next time! but I am sorry your layer all but disappeared. I have made this cake multiple times and this has never happened to me so I am not sure what to suggest. Your daughter’s suggestion sounds like a good one – please let me know if that works for you. Thanks!
Shawntae says
I’ve made this cake twice, both times without the nuts and both times with full fat Greek yogur and extra 3/4 cup flour. The first time the cream cheese stuffing came out perfect, the second time the cream cheese stuffing disappeared :/. It was completely yummy both times but I even tried freezing the cream cheese center while making the other ingredients and that didn’t work.
Jen says
Hi Shawn, that is the weirdest thing, I am totally mystified! I am asking my expert blogging baking friends and will get back to you with hopefully some suggestions.
Linda Greer says
My name is Linda. I made this cake today and I must say it was beautiful. I followed the directions to the tee, but mine was a little dry. It tasted great but…….What do you think I did wrong?
Jen says
Hi Linda, I am glad it tasted great but sorry it was a little dry! Honestly, that is mind boggling to me as this is one of the moistest cakes I’ve ever made. If you followed the directions exactly, I am completely mystified!
ann says
My mouth is watering. I’ll be making this cake soon! The cooking time given at the beginning is 55 minutes but step 6 instructs to bake the cake for 45 minutes plus another 25-30 minutes. Can you clarify this? Thanks!
Jen says
Certainly Ann! This 55 minutes time is something automatically calculated by the recipe plugin but obviously is not accurate and I will change it ASAP. You should proceed to follow step 6 as written. Enjoy!
Karen says
Made this cake for Father’s Day and everyone raved about it. Moist, flavorful and appealed to everybody’s palette (even the chocoholics were impressed!) Thank you for making me look good!
Jen says
You are SO welcome! I am so happy everyone loved it so much and what a fun Father’s Day treat!!!
Minal Shah says
I made this and it came out delicious. Loe this recipe. I cant post pic as I would have posted it.
Jen says
I am so happy you love this cake recipe! YAY! I would have loved to see a picture – you can post on instagram and tag me if you want 🙂 Thanks for letting me know how much you enjoyed it – that makes my day!
Michelle says
I was wondering how much carrots the recipe does not state that
Jen says
Hi Michelle, it is the very first line of the recipe – 2 1/2 cups peeled and grated carrots. It can be hard to miss. Hope that helps!
Eva Sjöberg says
Dear Jen,
I came across this recipe through Facebook and I would just LOVE to bake it. Unfortunately not everyone around me can eat nuts so I was wondering if I can exclude them?
Other than that, I think your story is amazing and shows how important it is to say “yes” to organ donation. It saves lives!
All the best!
Eva
Jen says
Hi Eva, welcome to my site and thank you for reading my story! I am grateful everyday! I would substitute the pecans with 3/4 cup flour as they add structure and absorb moisture in the cake. I have never done this substitution in this cake but I am assuming it should be just fine this way. Let me know how it turns out!
Eva Sjöberg says
Thanks! I’ll try to remember to give you feedback. *Ties a thread around my finger* 😉
Eva
Anita says
I do not like nuts in cooking so I plan on trying maybe Butter finger candy bar in cake and to garnish it with hope it works
Laurie says
Can this desert be frozen? I would like to make it tomorrow but not serve it till Saturday. I am going to a bridal shower and will bring this with me. Not sure if it freezes well.
Jen says
Hi Laurie, I have never personally frozen this cake but I have had great success freezing other bundt cakes so I believe it should freeze just fine. Enjoy!
Laurie says
Thanks so much! I will make and freeze the cake part but not put the glaze on till ready to serve. Can’t wait to try it out!
Gina says
This looks soooooo good! I can’t wait to make this. My cousin posted this on her FB page and I clicked on it and it led me to this page. I love that I get to choose more things to make. I will be coming back to see what else my family will enjoy! Have a super fantastic day, Jen!
carol neely says
I went to store to get ingredients to make this cake and forgot the greek yogart. Is there anything i can use in its place.
Jen says
Hi Carol, if you have sour cream, that should work as well. Hope this helps!
TaraLee says
This showed up in my email today as part of the weekly menu plan from Buns In My Oven. It couldn’t have come at a better time, as I was looking for a good carrot cake recipe to make for my son. My youngest daughter is allergic to nuts however, and I was wondering if you ever got any feedback from the lady who asked if she could omit them. You suggested adding 3/4 cup flour and I was wondering how that turned out before I attempt this. I’ve omitted nuts in other recipes and added half flour and half applesauce before, but I don’t want to mess around with the structure of this cake in case it swallows up that awesome cheesecake layer. Any suggestions?
Jen says
Hi Tara Lee! I just emailed the woman directly and asked if she has made the cake yet without the nuts and the flour substitution. As soon as I hear back I will let you know! hopefully soon!
Stefen says
I wonder if you could add crushed pineapple to this recipe. I have seen carrot cakes with it in them and they were super yummy. Also can you use self rising flour in leu Of the all purpose baking powder and salt. Thanks.
Jen says
Hi Stefen, I would not use crushed pineapple in this recipe as it will affect the moistness of the cake and the other ingredients would have to be modified in order to compensate. If you try it and adjust the other ingredients, let me know! Enjoy!
irene says
can i make this in two 8 inch cake pans or 9 thank you
Jen says
Hi Irene, I am sure you can but I am not sure about the cooking time – I would have to experiment with it first – sorry!
Beth says
My cake is baking right now! I’m making it for a birthday party tomorrow and it smells delicious. I just realized as I was putting away the ingredients that I think I used regular full fat yogurt instead of greek? It took me AGES to find any type of full fat yogurt at the store…please please tell me this will bake ok?! I don’t want to cut into it tomorrow and be surprised!
Jen says
Hi Beth, sorry I am just now seeing your comment – I hope your cake turned out with the regular yogurt – I would assume that should work just fine.
Stacey Silver says
Dear Jen,
I have made this twice so far and it was simple and amazing each time. I brought some to work and everyone thought it was store bought. Def the best carrot cake recipe ever!! Thanks, Jen!
Stacey Silver
Paradise, NL, Canada
Debbie Weaver says
I just need to say…I made this last night with my 4 year old grand-daughter last night and it is the most amazing carrot cake I have ever made. Thank-you so much for sharing this recipe.
Jen says
YAY! That is the ultimate compliment, and I so appreciate it! So happy you enjoyed and with your granddaughter!
stacie says
Wondering if this wonderful carrot cake can be made and freezed. I’d make the glaze the day of serving and glaze the cake once it is thawed, but I’m concerned about how freezing might affect the filling. Thoughts?
Jen says
Hi Stacie! I personally haven’t frozen this cake before but I have frozen cream cheese banana bread with success, so I think it should be just fine. Good luck!
Maria Niedek says
Can I omit the pecans?(allergy)
Jen says
Hi Maria, if you omit the pecans then I would add in 1/4 cup more flour to compensate because the nuts are finely ground. I haven’t tried this but I think that should work just fine. Enjoy!
Diana says
I made this for my husband’s 60th b’day. It was fabulous!!! I randomly searched for carrot cakes on Pinterest and came across this recipe. My husband loves carrot cake. He told me this was the best EVER!!! Thank you so much for this wonderful recipe. The directions were PERFECT. I didn’t have to formulate my own plan during the entire process. 🙂
Thank you so much for sharing!!!
Jen says
Thank YOU for your super kind comment! I am so happy everyone loved this recipe and for the ultimate compliment of being the “best ever” – made my day! I am so glad it was easy to follow too! Thanks again Diana and wishing a very Happy Birthday to your husband!!
Sandy says
I would love to make your cream cheese stuffed carrot cake but nuts are not my friends. Is it possible to eliminate them?
Thank you so much for your delicious recipes and your time.
Jen says
Hi Sandy! I would substitute 1/4 cup flour in place of the nuts. Enjoy!
Lissa Brooks says
What could I use in place of the yogurt? I don’t often have it in the house and when I do, it’s flavored and full-fat. Could I just use a little more oil for the moistness? Sour cream?
Jen says
I would not use more oil but you could substitute sour cream – any fat but nonfat sour cream should work. Enjoy!
Olga says
Beautiful and delicious cake. Thank you for the recipe! I doubled the cream cheese filling recipe, and it came out as a nice consistent design throughout the cake.
Jen says
Thank you Olga, so happy you enjoyed it and doubling the cream cheese filling sounds delicious!
Lilith says
Hi I found this recipe when looking for desserts for Thanksgiving and I want to make it. I was wondering if this would be a make a head kind of cake. Perhaps make the cake and then either freeze it without the glaze then on the day make the glaze and top it. Just wondering if it would do well being frozen or if it would last being refrigerated. Any info would be great! Thank you!
Jen says
Hi Lilith, I think it would keep refrigerated just fine for a few days – I would do this rather than freeze it. I would add the glaze the day of serving though. Hope this helps!
Kay says
Made this cake twice in the last two months for a friend and didn’t get to taste it either time. The people that DID eat it RAVED about it both times. Thanks for such a great recipe!
Jen says
Oh Kay, you made my day! I am thrilled everyone you have made this for has loved it and that is SO nice of you to make cakes for other people – especially when you don’t get to try it! Hopefully next time – a whole cake for yourself 🙂 Thanks so much and Happy New Year!!!
Larry Farrell says
Hi. Love your recipes. Found the site a few months ago and have never been disappointed. Many are my new favs.
I have a question about the Cream Cheese filled carrot cake. After grating the carrots are you supposed to squeeze out excess carrot juice or just add it in and not press in a stainer?
Thanks A Bunch!
Jen says
Hi Larry, thank you so much for your kind comment, I am so happy to hear you are loving my recipes! I have never used a strainer after shredding my carrots but a quick patting with paper towels is a good idea. Hope this helps and I hope you love the cake!
Zandy says
Hi,
I am trying your cake tonight for my mother in law and would like to know if there is a substitute for greek yoghurt because i am struggling to find it? Thank you.
Jen says
Hi Zandy! I would use full fat sour cream and increase the vanilla extract to 1 1/2 teaspoons. Enjoy!
Zandy says
Hi Jen,
I made the cake last night and my mother in law was impressed and my husband couldn’t stop talking about it. I finally found the greek yoghurt at Woolworths pheeww, I have no idea why a lot of supermakets in South Africa don’t stock it but it was worth all the trouble. I enjoyed it and made sure I carry some to work today. Any tips on how to get the right consistency for the orange glaze because mine was too thick and then I added a bit more orange juice and it became runny lol but all the same it tasted great!
Jen says
Awesome Zandy, I am thrilled everyone loved it and that you found the Greek yogurt! As far as the glaze goes, you definitely had the right idea of adding more orange juice – I would add milk one teaspoon at a time and stir – that way you can stop as soon as it reaches the right consistency. Thanks again for your comment all the way from South Africa!
Zahra says
Can you use full fat regular yogurt instead of Greek Yogurt?
Jen says
Hi Zahra, I have not tried this cake with regular yogurt as regular yogurts are typically thinner than Greek yogurt and they contain less protein which can result in a tougher cake. That being said, if you don’t have an alternative, I am sure regular yogurt would be fine. Please let me know if you use regular yogurt and how the cake turns out so I can share the results with my readers with the same question. Thanks and good luck! 🙂
Sharon says
How would you adjust this for high altitude? Thanks
Jen says
Hi Sharon, sorry for my delayed response as I am just getting back from Lake Powell without any service. Here is a helpful article on how to adjust for high altitude: http://dish.allrecipes.com/high-altitude-cake-baking/ Good luck!
Arianne W says
Someone shared this recipe on Facebook, and it looked so awesome that I made it for my own birthday. It was by far the best carrot cake I’ve ever eaten. My husband isn’t a big dessert fan, but he really enjoyed it, too.
I’m thinking about making carrot cake cupcakes for my little boy’s birthday in a few weeks. Do you think I could adapt this to a cupcake recipe?
Jen says
Hi Arianne, Happy Belated Birthday! I am thrilled this was the “best carrot cake you have ever eaten ” – wahoo – and you deserve making your own cake on your birthday 🙂 Yes, I think you could certainly adapt these into cupcakes – I haven’t done it yet but I would bake for about 15 minutes then check for doneness and continue to bake as needed. I would love to her how they turn out if you decide to make cupcakes. Good luck!
sylvia says
I’m making this cake for this Thanksgiving. I plan to make it a day ahead — should I refrigerate it because of the cream cheese filling? or .. leave it at room temperature OK?
Jen says
Hi Sylvia! I would refrigerate it then bring it to room temperature before serving – so just bring it out in the morning. Hope this helps, enjoy!
Cameron Hearn says
This is the best E.V.E.R. Made it for my son’s favorite birthday cake and he said he no longer wants any other. I used coconut oil instead of vegetable oil and was too stupid to remember to add the pecans to the batter. Other than that, it’s absolutely perfect. Thank you so very much for taking the time to develop this recipe and then post it.
Jen says
Happy Birthday to your son! I am so happy this is his new favorite cake and you all love it so much! Thanks Cameron!!
Maria says
like just about every other comment … THE BEST! This is exactly the way you decribe it. And that glaze! I used the juice from a medium sized orange,, amazing. That recipe is getting memorized and being used to drizzle all kinds of treats! The first one… cinnamon buns! My mind is coming up with all kinds of things! Thank you so much for sharing!
Jen says
Yesssss! Thanks Maria! I am thrilled you love this cake so much and the glaze! You are getting me excited about the glaze all over again – I think its time for a new recipe at CC with Orange Glaze! Best!
Jackie says
Hi Jen
This question is for this post and the layered carrot cake post. Can I replace the pecans with raisins.
Jen says
Hi Jackie, that should be fine but I would only use 1/2 cup. Enjoy!
Barbara Lawson says
Jen, I made this cake for a quilting retreat I went on last weekend. IT WAS DELICIOUS! Everyone loved it! My daughters asked me to save them a piece to try when I got home. And that was all that was left (2 small pieces). I love your food blog and can’t wait to try more of your recipes. They all look so good, especially the pastas. Thanks for sharing your recipes and love of cooking!
Jen says
What a fun retreat and what a perfect cake to bring! I’m so happy it was such a hit! I love hearing you are enjoying my recipes and especially the pastas – I’m posting a new one on Tuesday that I think you will LOVE! Thanks for taking the time to comment and brighten my day!
Annabelle says
Wow, one of the best carrot cakes I have both made and eaten! I have always added macadamias to mine instead of walnuts or pecans as that is what my grammie always loved doing but pecans were lovely here. I added a pinch of fresh ginger to my mixture and doubled the filling because I am greedy for those cream cheese fillings and I want plenty of it, lol. Worked wonderful. Fabulous, definitely a keeper! Thank you.
Annabelle says
It also freezes very well. I have pulled out half of it a week later and defrosted on bench, it’s just as good as fresh. I wish I had some now. Thank you from this Aussie family! I will make it again soon.
Jen says
Wahoo! Thank you so much Annabelle! I’m thrilled it is a keeper and I love that you doubled the cream cheese filling – I’m going to have to try that next time!
yair says
hi Jen, i’m planing to make this cake tomorrow but i don’t have orange extract/ do you think chocolate or cherry liqueur will be a good substitute?
Jen says
Hi Yair, no I wouldn’t use either of those – I would leave it out instead. Enjoy!
Hetvi says
Hey Jen! I absolutely love this recipe for carrot cake and I’m making it for some friends for Thanksgiving. Quick question though, I don’t have a bundt cake pan but would a regular tin foil tray work or a rectangular glass cake tray? I just don’t know if it’ll affect the consistency because the recipe says to bake it for 45 minutes and then another 25-30 minutes. Thanks!
Jen says
Hi Hetvi! A 9×13 has enough volume so it definitely should work. I have never tried it so I’m not sure of cooking times but typically 9×13 carrot cakes bake from anywhere from 25-45 minutes. So start checking at 25 and adjust from there. Good luck and Happy Thanksgiving!
Laurie Barbaro says
any chance you could freeze this in slices?
Jen says
The answer is yes and no. You can freeze the cake if you aren’t picky about texture as the cream cheese portion will get a little funky – crumbly and less creamy.
Barb says
This looks and tastes amazing. Looks just like picture first time making it. It will be on my favorites list.
Jen says
I hope that’s the case, enjoy!
Connie says
Hi, I’ve been looking for a carrot, cheese cake recipe that I would love & I know I’ve found it! What I want it for though is a 65th bday party, so I’m wanting to double the recipe & bake it in a rectangular pan, a week in advance, freezing it till the day needed, then glazing.
I wanted to know if you thought this recipe would lend itself well to doing this? The party is a surprise & I can’t try it in advance or it would give it away, since he lives right here in my home!
Thank you so much for your advice on this… I’m very grateful & grateful to for your recipe!
Jen says
Hi Connie, that is awesome you are planning a surprise! Unfortunately, I don’t recommend freezing the cake because of the cream cheese center and dairy tends not to freeze well and get a funny texture. You could make it without the center or I also have this recipe: https://carlsbadcravings.com/layered-carrot-cake-recipe/
OL says
Hi Jen,
On the main page in the recipe, you say this cake can be frozen. In this comment, you recommend not freezing it. Is this comment old and the main page correct?
Jen says
You can freeze the cake if you aren’t picky about texture as the cream cheese portion will get a little funky – crumbly and less creamy.
Cath says
Hey, Jen.
I’ve made this carrot cake before and it’s da bomb.
I’m planning on taking this on a girls’ weekend where it will be part of a brunch.
Truth please… could I say this is a coffee cake or would most people think of it more as a dessert? I will happily try one of your other loaves if you think this one is too ‘dessert -ey’
Jen says
I am so happy its a favorite! I think you could certainly call it a coffee cake as most coffee cakes are sweet and this one is just extra special with the cream cheese filling 🙂
Donna Sue says
Hi Jen – I preface by saying, I am not a baker – I don’t really enjoy baking – but when asked to bring a dessert to a Super Bowl Party, my spouse ask if I would attempt making a carrot cake. After searching online, I found your Cream Cheese Stuffed Carrot Cake recipe and decided to give it a go. The entire time, I kept saying “this better come out good” – well Jen, it came out GREAT. Absolutely moist and delicious. Even though I expected more of a cheesecake center, we love this recipe. So the test run cake worked and now I shall prepare this again for the party. I might cut back on the powdered sugar in the icing, pretty sweet. BTW – the cocoa and butter really work great here. Thanks!!
Jen says
Hi Donna Sue, what a fun idea for a Super Bowl party! I’m so pleased this Carrot Cake made the cut and was worth the effort! Happy watching and eating!
Andi says
Hi –
I’m planning to make this cake this weekend, but I don’t have yogurt…can I substitute sour cream for the yogurt?
Thanks, Andi
Jen says
Hi Andi, I think will work just fine, maybe just add an extra splash of vanilla. Enjoy!
Christa Garza says
Hi Jen. I have a carrot cake recipe that my family loves can I use it and do everything else on your recipe?
Jen says
Hi Christa, that should work fine, just keep in mind that the texture will be a bit denser than the original, though not as heavy as a classic Bundt cake. Good luck!
Sheri says
Every month our neighborhood has a wine social. I would love to make this in a cup cake form. Do you think it’s doable??
Thanks!!
Jen says
I haven’t personally tried it, but I don’t see why not!
Annie says
This was excellent! I even added 1 cup of pumpkin and it came out super moist and delicious! Had such a fall flavour and oh so yum!
Jen says
Thanks so much for the awesome comment Annie! I love your addition of pumpkin – I’m definitely going to have to try that!
Amie says
I made this cake for Thanksgiving last year, and it was amazing! I wanted to make it this year, but we’ll be dining with my parents, and my dad can’t eat nuts. Any suggestions for how to substitute the pecans in the cake mix?
Jen says
Hi Amie, I would add an additional 1/4 cup flour, should turn out great!
Amie says
This did turn out great! I’m making it again, today, for Easter! Happy Easter to you and yours!
Jen says
I’m so glad! Happy Easter Amie!
OL says
HI Jen,
You say to sub 1/4 flour for nuts. In another comment, you say to sub 3/4 cup flour for the nuts. I can’t see the date displayed on the comments, so I’m assuming things are updated with time. Which is correct? May I suggest updating the main recipe with the tips you give in comments, substitution amounts, freezing, etc. as suggestions are updated in the comments?
Thanks.
Jen says
I would substitute 1/4 flour for nuts. Hope you enjoy!
Debbie says
Wonderful recipe! More of a spice cake but wonderful flavors. I will definitely make this again and again. Thanks for sharing
Jen says
You’re so welcome Debbie, I’m so pleased it will be on repeat!
Debbie Eaton says
This cake was wonderful! I would call it more of a spice cake with carrots and spices but the ‘surprise’ cream cheese filling and the yummy orange glaze brought it over the top! Lots of compliments and will be making it again and again. No changes, made just as written.
Jen says
Thank you so much for taking the time to comment Debbie! I’m so pleased to hear this cake was a huge hit!
Nancy says
What size bundt pan did you use?
Jen says
A 10-cup Bundt pan. Enjoy!
Nisha Floyd says
This recipe is great, but I think the timing on this cake is too much. I even reduced it to 30 min first then 20 min on 325 ( covering with foil) I know every oven is different but still 45+25 min is too much.
I am glad i took it out cos I smelled burning or charred I guess. It tasted great but I wish I had put for less timing. I will do that next time.
Thanks for the easy and delicious recipe.
Susan says
This cake was amazing. I doubled the icing recipe in order to have extra for each slice
Susan says
I followed the timing and it worked perfectly for me!
Jen says
Thanks so much Susan, I’m so pleased it was a winner!
Jen says
You can never have too much icing – yum!
Heidi says
Ack! I have all of the ingredients except yogurt. I don’t have sour cream either. Would there be any other workarounds?
Jen says
Yes, you can substitute with 3/4 cup vegetable oil instead. Enjoy!
Diane says
I made this cake to bring to my family’s Easter get together and it was so delicious! Thank you for sharing this wonderful recipe 🙂
Jen says
You’re so welcome Diane, I’m so pleased everyone enjoyed it! Happy Easter!
Linda says
I have a question, I have two bundt cake pans, one is darker and I have no problems baking with it. But my lighter aluminum pan by nordic ware did not bake this cake in the middle well and my cream cheese center spread very unevenly compared to the time I baked in my darker pan. How do I bake this cake with a lighter pan? 🙁 Please help
Jen says
Darker pans usually cook faster, as they are quicker to absorb the heat. For a lighter pan I would extend the first baking time to 50-55 mins at 350 degrees F. Let me know how it goes!
Barbara Sahr says
Cream Cheese Stuffed Carrot Cake;
This was a beauty & DeLiSh. I made two, one with a Nordic Heritage bundt pan & glazed the cake. The second one regular bundt pan & iced like the Nothing Bundt Cakes. Both were gorgeous.
Thank you for this yummy dessert and the recipes you come up with they are supurb.
Happiest of Holidays,
Barb
Jen says
Thanks Barb! I am so glad they both turned out beautifully. Happy Holidays to you and your loved ones!
Kevin Fenton says
Well it’s in oven I did touch sides with filling I hope it works ♂️
Jen says
I hope it’s delicious!
Cindy Naquin says
My very first Cream Cheese Carrot Cake is in the oven, I followed the directions exactly. I’m praying it comes out as beautiful as yours as we are going to a Christmas party and this is the dish I chose to bring! I’ll let you know!
Jen says
Fingers crossed! I hope it turns out wonderfully!
Whizz says
Amazing carrot cake. Mine came out perfectly. First time tasting the orange infused carrot cake my goodness!! It will be now a staple in the household. Froze some pieces and hid them for myself hahaha!
Jen says
I am so glad that it was a hit and that you have your own secret stash haha!
Mcgruber says
well its in the oven now and fingers crossed because im not a fan of cream cheese filling so i omited it. didnt have any orange extract so used orange zest instead. we love carrot cake and i dont mind cream cheese frosting so will try that as well with orange juice since im not running out at 8pm to get some. smells good and looks good batter wise so think it will work. cant wait to try.
Jen says
I’m glad it’s looking and smelling great! I hope you love it!