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Cream Cheese Stuffed Carrot Cake

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course cake
Cuisine American
Servings 12 slices
Calories 450 kcal

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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Keyword Vegetarian