Cream Cheese Stuffed Carrot Cake
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.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course cake
Cuisine American
Servings 12 slices
Calories 450 kcal
- 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
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.
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.
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.
- 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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