Glazed Carrot Bundt Cake with Cream Cheese Swirl: A Cozy Twist on a Classic

There’s something magical about the way a Bundt cake commands attention—its elegant ridges, the way it towers on a cake stand, and that first slice revealing a hidden surprise inside. This Glazed Carrot Bundt Cake with Cream Cheese Swirl is no exception. Imagine tender, spiced carrot cake ribboned with a tangy cream cheese swirl, all crowned with a glossy vanilla glaze. It’s the kind of dessert that feels equally at home at a spring brunch or a fall potluck, and I guarantee it’ll have your guests asking for seconds.

I first stumbled upon the idea for this recipe after a marathon baking session with my niece, who declared carrot cake “boring” (kids, right?). Determined to win her over, I tweaked my classic carrot cake recipe by adding a creamy swirl and baking it in my grandmother’s vintage Bundt pan. The result? A cake so moist and flavorful, even the skeptics couldn’t resist. Plus, the Bundt shape means no fussy layering—just mix, swirl, bake, and glaze. Whether you’re a seasoned baker or a newbie, this recipe is forgiving and foolproof.

Why You’ll Love This Glazed Carrot Bundt Cake

This isn’t just another carrot cake—it’s a showstopper with personality. Here’s why it’s worth every bite:

• Perfect texture: The cake stays moist for days thanks to grated carrots and a touch of applesauce.
• Creamy surprise: The swirl adds a tangy contrast to the warm spices.
• Easy elegance: The Bundt pan does the heavy lifting for a stunning presentation.
• Crowd-pleaser: It’s a hit with both carrot cake lovers and those who usually pass on it.

How to Make Glazed Carrot Bundt Cake with Cream Cheese Swirl

Ingredients You’ll Need

Gather these pantry staples (full measurements in the recipe card below):

• Fresh carrots (skip pre-shredded—they’re too dry!)
• Cream cheese, softened
• Warm spices like cinnamon and nutmeg
• Crushed pineapple or applesauce for extra moisture
• Powdered sugar for the glaze

Step-by-Step Tips

1. Prep the pan: Grease every nook of your Bundt pan with butter and flour—or use baking spray with flour. Trust me, you don’t want the cake sticking!
2. Swirl smartly: Alternate spoonfuls of batter and cream cheese mixture, then use a knife to gently marble. Don’t overmix, or you’ll lose the swirl effect.
3. Cool completely: Let the cake cool in the pan for 15 minutes, then invert onto a rack. Rushing this step can cause breakage (learned that the hard way!).

Recipe Variations & Serving Ideas

This cake is versatile! Try these twists:

• Nutty crunch: Fold ½ cup toasted pecans or walnuts into the batter.
• Citrus zest: Add orange zest to the glaze for a bright finish.
• Mini Bundts: Use a mini Bundt pan (adjust baking time to 20–25 minutes).

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch twist, pair it with spiced chai latte.

Whether you’re baking for a special occasion or just because, this Glazed Carrot Bundt Cake with Cream Cheese Swirl is bound to become a favorite. It’s the kind of recipe that feels like a hug—comforting, a little nostalgic, and impossible to resist. So preheat that oven, grab your favorite Bundt pan, and let’s make something delicious together. And if you’re looking for more cozy desserts, try my spiced apple bread next—it’s another reader favorite!

Glazed Carrot Bundt Cake with Cream Cheese Swirl

• Author: Baking Enthusiast

Print Recipe

Pin Recipe

---

Description

A moist and flavorful carrot cake baked in a Bundt pan with a rich cream cheese swirl and topped with a sweet glaze. Perfect for special occasions or a delightful dessert any day.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• For the Cream Cheese Swirl:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

---

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually mix dry ingredients into the wet mixture until just combined.
5. Fold in grated carrots, crushed pineapple, and walnuts (if using). Set aside.
6. For the cream cheese swirl, beat cream cheese, sugar, egg, and vanilla until smooth.
7. Pour half of the carrot cake batter into the prepared Bundt pan. Spoon cream cheese mixture over the batter, then top with remaining cake batter.
8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
9. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake before serving.

---

Notes

For best results, ensure all ingredients are at room temperature before mixing. The cake can be stored in an airtight container in the refrigerator for up to 5 days.