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Cream Cheese Carrot Bundt Cake - Family Fresh Meals Recipe
5 from 2 votes

Cream Cheese Carrot Bundt Cake

This Cream Cheese Carrot Bundt Cake may just be my finest carrot creation yet. It will be your favorite Easter dessert this year!
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  • ½ cup crushed pineapple
  • 1 ½ cup brown sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 cups flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 2 cups shredded carrots
  • cup chopped pecans

Cream Cheese Filling

  • 8 oz block cream cheese
  • cup sugar
  • 1 tsp vanilla
  • 1 egg


  • 2 cups powdered sugar
  • 2-3 Tablespoons milk


  • Blend together crushed pineapple, brown sugar, eggs, vegetable oil, vanilla, and cinnamon with an electric mixer until smooth.
  • Gradually add in flour, baking powder, and baking soda, mixing until blended.
  • Stir in shredded carrots and pecans by hand and mix thoroughly. Set aside.
  • Blend together cream cheese, sugar, vanilla, and egg for your filling, set aside.
  • Spray a bundt pan with nonstick, then pour half your cake batter in it.
  • Next, drop in in all of your cream cheese mixture by spoonfuls, and swirl with a knife to give a marble look.
  • Top with the remaining cake batter. Bake at 350 degrees for around 50 min. **Check after 40 minutes, and if the crust is getting too browned, if it is, cover with foil.
  • Let cool 15 minutes before inverting onto a serving dish once it is fully cooked.
  • Mix together 2 cups powdered sugar with 2-3 tbsp milk, and drizzle on top of cake as desired.


Nutrition Information:

Calories: 588kcal (29%)Carbohydrates: 115g (38%)Protein: 13g (26%)Fat: 13g (20%)Saturated Fat: 4g (20%)Cholesterol: 117mg (39%)Sodium: 433mg (18%)Potassium: 489mg (14%)Fiber: 3g (12%)Sugar: 86g (96%)Vitamin A: 5540IU (111%)Vitamin C: 5.2mg (6%)Calcium: 225mg (23%)Iron: 2.7mg (15%)