Glazed Carrot Bundt Cake with Cream Cheese Swirl: A Cozy Dessert Masterpiece

There’s something undeniably comforting about a bundt cake—its elegant curves, the way it slices into perfect portions, and how it fills the kitchen with warmth. Now, imagine that classic charm paired with the cozy flavors of spiced carrot cake and a luscious cream cheese swirl. This Glazed Carrot Bundt Cake with Cream Cheese Swirl is the dessert of your dreams: moist, lightly spiced, and topped with a glossy glaze that makes it as beautiful as it is delicious.

Whether you’re hosting a brunch, celebrating a birthday, or just treating yourself (because why not?), this cake is a showstopper. The cream cheese swirl adds a tangy contrast to the sweet carrots and warm cinnamon, while the glaze ties everything together. Plus, it’s easier to make than a layer cake—no fussy frosting required! If you love carrot cake but crave a fresh twist, this recipe is your new best friend. And if you’re a bundt fan, don’t miss our Classic Lemon Bundt Cake for another crowd-pleaser.

Why You’ll Love This Glazed Carrot Bundt Cake

This isn’t just any carrot cake—it’s a bundt cake, which means it’s automatically fancier. Here’s why it’s a must-bake:

• Perfect texture: Moist, tender crumb thanks to grated carrots and a touch of applesauce.
• Cream cheese magic: A marbled swirl adds richness without overwhelming the spices.
• Easy elegance: The glaze drips beautifully, making it look bakery-worthy with zero effort.
• Crowd-friendly: Serves 12+ and stays fresh for days (if it lasts that long!).

Key Ingredients & Substitutions

Here’s what you’ll need for this spiced beauty:

• Carrots: Freshly grated works best, but pre-shredded saves time (just pat them dry).
• Cream cheese: Full-fat for the best swirl texture. For a lighter version, try Neufchâtel.
• Spices: Cinnamon, nutmeg, and a pinch of ginger. Pumpkin pie spice works too!
• Glaze: Powdered sugar, milk, and vanilla. Add orange zest for a citrusy twist.

How to Make Glazed Carrot Bundt Cake with Cream Cheese Swirl

Don’t let the fancy looks fool you—this cake is straightforward. Here’s the step-by-step:

1. Prep the pan: Generously grease your bundt pan (use butter + flour or baking spray).
2. Make the batter: Whisk dry ingredients, mix wet ingredients, then combine. Fold in carrots.
3. Swirl time: Drop spoonfuls of cream cheese mixture onto the batter, then marble with a knife.
4. Bake: 50–60 minutes at 350°F, until a toothpick comes out clean. Cool completely before glazing.

Pro tip: For extra moisture, soak the grated carrots in the wet ingredients for 10 minutes before mixing. And if your cake sticks? Don’t panic—patch it with glaze, and no one will know! (We’ve all been there.)

Serving & Storage Tips

This cake shines at room temperature, but here’s how to keep it fresh:

• Serve: Slice with coffee for brunch or with a scoop of vanilla ice cream for dessert.
• Store: Cover at room temp for 3 days or refrigerate for up to 5 days (let it warm up before serving).
• Freeze: Wrap unglazed slices tightly; freeze for up to 3 months. Thaw and glaze before serving.

There you have it—a Glazed Carrot Bundt Cake with Cream Cheese Swirl that’s as fun to make as it is to eat. Whether you’re a bundt newbie or a seasoned baker, this recipe is a guaranteed hit. The spices, the tangy swirl, and that glossy finish make it a dessert worth savoring. So preheat that oven, grab your favorite bundt pan, and let’s bake something unforgettable. (And if you’re feeling extra, try our Spiced Pumpkin Bread next—it’s another fall favorite!)

Glazed Carrot Bundt Cake with Cream Cheese Swirl

• Author: Baking Enthusiast

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Description

A moist and flavorful carrot Bundt cake with a rich cream cheese swirl and a sweet glaze drizzle. Perfect for any occasion!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the cake batter:
• 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

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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 wet ingredients until just combined.
5. Fold in grated carrots, crushed pineapple, and walnuts (if using). Set aside.
6. Prepare 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.
8. Spoon cream cheese mixture over the batter, avoiding the edges.
9. Top with remaining carrot cake batter, spreading gently to cover.
10. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
11. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
12. For the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

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Notes

For best results, ensure cream cheese is at room temperature before mixing. Store cake covered in the refrigerator for up to 5 days. The pineapple adds moisture but can be omitted if preferred.