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Carrot Bundt® Cake with Cream Cheese Filling

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"A moist delicious carrot cake with a surprise--the cream cheese mixture is inside the cake! A favorite to take to functions as it is baked in a Bundt® pan and looks lovely on a pretty plate."
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1 h 20 m servings 501
Original recipe yields 12 servings (1 Bundt(R) cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
  2. Blend cream cheese, sugar, and egg for filling until well combined; set aside.
  3. Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Add oil and eggs and mix only until moistened. Fold in carrots and walnuts. Pour all but 2 cups of batter into the prepared Bundt(R) pan. Pour cream cheese filling over the batter, and spoon remaining batter over top, making sure filling is completely covered.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts

Per Serving: 501 calories; 30 53.7 6.7 83 504 Full nutrition

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