Get ready to wow your guests with this Cream Cheese Stuffed Carrot Cake, a Spiced Carrot Dessert that’s moist, flavorful, and filled with a dreamy cream cheese layer. Topped with a tangy orange-cream cheese glaze, this bundt cake is perfect for holidays or any special occasion. Bake this Cream Cheese Stuffed Carrot Cake and indulge in a treat that’s as delicious as it is stunning!
Why You’ll Love Cream Cheese Stuffed Carrot Cake
I’m head over heels for Cream Cheese Stuffed Carrot Cake because it’s a Spiced Carrot Dessert that combines moist, spiced cake with a luscious cream cheese filling. The orange glaze adds a zesty kick, and the pecans bring a perfect crunch. Easy to make yet impressive, this Spiced Carrot Dessert is a holiday favorite that leaves everyone asking for seconds!
Ingredients for Cream Cheese Stuffed Carrot Cake
Here’s what you’ll need for Cream Cheese Stuffed Carrot Cake (serves 12):
Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- ¾ cup vegetable oil
- ½ cup full-fat vanilla Greek yogurt
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp orange extract
- 2 cups freshly grated carrots (about 3 medium carrots)
- ¾ cup chopped pecans
Cream Cheese Filling
- 8 oz full-fat cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp lemon juice
Orange-Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 tbsp orange juice
- 1 tsp lemon juice
- ½ tsp orange extract
- 2 tbsp unsalted butter, melted
Equipment
- 10-inch bundt pan
- Food processor or grater
- Large mixing bowl
- Medium bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Cake dome or airtight container
Ingredient Tips
- Carrots: Grate fresh carrots for moisture; pre-shredded carrots are too dry.
- Flour: Spoon and level to avoid a dense cake.
- Greek Yogurt: Full-fat adds moisture; sour cream is a good substitute.
- Pecans: Toast lightly for extra flavor; walnuts work too.
- Cream Cheese: Use brick-style, not spreadable, for the filling and glaze.
Directions for Cream Cheese Stuffed Carrot Cake
Let’s bake this Cream Cheese Stuffed Carrot Cake!
Prep the Pan and Oven
I grease a 10-inch bundt pan with butter and dust with cocoa powder (or flour) to prevent sticking. I preheat the oven to 350°F (175°C).
Make the Cream Cheese Filling
In a medium bowl, I beat 8 oz cream cheese, ¼ cup granulated sugar, 1 egg, and 1 tsp lemon juice with an electric mixer until smooth, then set aside.
Mix Dry Ingredients
In a large bowl, I whisk together 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp cinnamon, ½ tsp allspice, and ½ tsp nutmeg.
Combine Wet Ingredients
In another bowl, I mix ¾ cup granulated sugar, ¾ cup brown sugar, ¾ cup vegetable oil, ½ cup Greek yogurt, 3 eggs, 1 tsp vanilla extract, and ½ tsp orange extract until smooth.
Make the Batter
I gradually add the dry ingredients to the wet, mixing until just combined. I fold in 2 cups grated carrots and ¾ cup chopped pecans.
Assemble the Cake
I spoon 3 cups of batter into the prepared bundt pan. I spread the cream cheese filling over the batter, keeping it away from the pan’s edges, then top with the remaining batter, smoothing gently.
Bake and Cool
I bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. I let the Cream Cheese Stuffed Carrot Cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Make the Glaze
I whisk together 4 oz cream cheese, 1 cup sifted powdered sugar, 2 tbsp orange juice, 1 tsp lemon juice, ½ tsp orange extract, and 2 tbsp melted butter until smooth. I drizzle the glaze over the cooled cake.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: 70–80 minutes
- Servings: 12 slices
- Calories: ~450 kcal per slice
- Macros per Slice: 48g carbs, 7g protein, 25g fat, 2g fiber
Variations for Cream Cheese Stuffed Carrot Cake
Try these twists on Cream Cheese Stuffed Carrot Cake:
- Nut Swap: Use walnuts or almonds instead of pecans for a different Spiced Carrot Dessert crunch.
- No Glaze: Skip the glaze and dust with powdered sugar for a simpler Spiced Carrot Dessert.
- Pineapple Boost: Add ½ cup crushed pineapple (drained) to the batter for extra moisture.
- Spice Mix: Swap allspice for ginger for a bolder Spiced Carrot Dessert flavor.
- Vegan Version: Use vegan cream cheese, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and plant-based yogurt.
Serving Ideas:
- Pair with Food and Tips’ Triple Peanut Butter Oatmeal Bars for a decadent dessert spread.
- Serve with whipped cream to enhance the Spiced Carrot Dessert experience.
- Offer at holiday gatherings or brunches for a festive treat.
Storage
I store Cream Cheese Stuffed Carrot Cake under a cake dome or in an airtight container in the refrigerator for up to 4 days due to the dairy-based filling and glaze. For freezing, I wrap individual slices or the whole cake (glazed or unglazed) tightly in plastic wrap and foil, storing in a freezer-safe bag for up to 4 months. I thaw in the refrigerator for 4 hours before serving.
Serving Tips
- Presentation: Display Cream Cheese Stuffed Carrot Cake on a cake stand with glaze dripping for a showstopping look.
- Garnish: Sprinkle with extra pecans or orange zest for elegance.
- Pairing: Enjoy with coffee or chai tea to complement the Spiced Carrot Dessert.
- Portion Size: One slice per person for a rich dessert.
- Occasions: Ideal for Easter, Thanksgiving, or special celebrations.
FAQs About Cream Cheese Stuffed Carrot Cake
Here are some frequently asked questions about Cream Cheese Stuffed Carrot Cake:
Can I use different nuts instead of pecans?
Yes, walnuts or almonds work well as substitutes, adding a similar crunch to the cake.
Can I skip the orange glaze?
Absolutely! Dust with powdered sugar for a simpler version, or try a classic cream cheese frosting for a different twist.
Can I freeze the cake?
Yes, wrap the glazed or unglazed cake tightly in plastic wrap and foil, then store in a freezer-safe bag for up to 4 months. Thaw in the refrigerator for 4 hours before serving.
Can I use pre-shredded carrots?
Freshly grated carrots are best for moisture; pre-shredded carrots are often dry and may affect the texture.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend to make the cake gluten-free, ensuring all other ingredients are certified gluten-free.
How do I prevent the cake from sticking to the pan?
Grease the bundt pan with butter and dust with cocoa powder or flour, or use a nonstick spray with flour for easy release.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
This Cream Cheese Stuffed Carrot Cake is a showstopper that’s perfect for holidays. Whether you’re craving a sweet snack or need a crowd-pleasing dessert, this cake delivers on flavor and texture with every bite. So, grab your ingredients and get ready to bake up a batch of this irresistible treat today!
Cream Cheese Stuffed Carrot Cake
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
Prep the Pan and Oven
- I grease a 10-inch bundt pan with butter and dust with cocoa powder (or flour) to prevent sticking. I preheat the oven to 350°F (175°C).
Make the Cream Cheese Filling
- In a medium bowl, I beat 8 oz cream cheese, ¼ cup granulated sugar, 1 egg, and 1 tsp lemon juice with an electric mixer until smooth, then set aside.
Mix Dry Ingredients
- In a large bowl, I whisk together 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp cinnamon, ½ tsp allspice, and ½ tsp nutmeg.
Combine Wet Ingredients
- In another bowl, I mix ¾ cup granulated sugar, ¾ cup brown sugar, ¾ cup vegetable oil, ½ cup Greek yogurt, 3 eggs, 1 tsp vanilla extract, and ½ tsp orange extract until smooth.
Make the Batter
- I gradually add the dry ingredients to the wet, mixing until just combined. I fold in 2 cups grated carrots and ¾ cup chopped pecans.
Assemble the Cake
- I spoon 3 cups of batter into the prepared bundt pan. I spread the cream cheese filling over the batter, keeping it away from the pan’s edges, then top with the remaining batter, smoothing gently.
Bake and Cool
- I bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. I let the Cream Cheese Stuffed Carrot Cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Make the Glaze
- I whisk together 4 oz cream cheese, 1 cup sifted powdered sugar, 2 tbsp orange juice, 1 tsp lemon juice, ½ tsp orange extract, and 2 tbsp melted butter until smooth. I drizzle the glaze over the cooled cake.
Notes
- 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.
- Add an extra ¼ cup flour if omitting the nuts.
- 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
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