Glazed Carrot Bundt Cake with Cream Cheese Swirl: A Showstopper Dessert

There’s something undeniably magical about a Bundt cake—its elegant shape, the way it effortlessly commands attention on a dessert table, and the promise of a tender, moist crumb inside. Now, imagine that classic beauty combined with the cozy flavors of spiced carrot cake and a luscious cream cheese swirl, all finished with a glossy glaze. That’s exactly what this Glazed Carrot Bundt Cake with Cream Cheese Swirl delivers. Whether you’re hosting a spring brunch, celebrating a birthday, or simply treating yourself (because why not?), this cake is a guaranteed crowd-pleaser.

I first stumbled upon the idea for this recipe after a particularly chaotic week. My garden had gifted me an abundance of carrots, and my sweet tooth was begging for something beyond the usual muffins. A Bundt pan caught my eye, and the rest was history. What I love most about this cake is how it balances richness and warmth—the earthy sweetness of carrots, the warmth of cinnamon and nutmeg, and the tangy cream cheese swirl that cuts through it all. Plus, that glaze? It’s the edible equivalent of a shiny red bow on a gift. Trust me, one slice and you’ll be hooked.

Why You’ll Love This Glazed Carrot Bundt Cake

This isn’t just another carrot cake—it’s a experience. Here’s why it’ll become your new favorite:

• Moist and flavorful: Grated carrots and a touch of applesauce keep the crumb tender.
• Cream cheese surprise: A marbled swirl adds tangy contrast to the spiced cake.
• Easy elegance: The Bundt shape makes it look fancy with zero decorating skills required.
• Perfect for any occasion: Brunch, potlucks, or a Tuesday pick-me-up—it fits right in.

Key Ingredients & Tips

Before you preheat the oven, here are a few pro tips to ensure success:

• Carrots: Finely grate them for even distribution (no one wants a chunky bite!).
• Cream cheese swirl: Soften the cream cheese to room temp to avoid lumps.
• Spices: Freshly ground nutmeg makes a world of difference—try it!
• Bundt pan prep: Grease every nook with butter and flour to prevent sticking.

For more Bundt cake inspiration, check out our Lemon Blueberry Bundt Cake—another reader favorite!

How to Make Glazed Carrot Bundt Cake with Cream Cheese Swirl

Ready to bake? Follow these steps for a flawless cake:

1. Prep: Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly.
2. Dry ingredients: Whisk flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
3. Wet ingredients: Beat eggs, sugar, oil, applesauce, and vanilla until smooth.
4. Combine: Gradually mix dry ingredients into wet, then fold in carrots.
5. Swirl: Alternate spoonfuls of batter and cream cheese mixture in the pan, then swirl with a knife.
6. Bake: 45–50 minutes, until a tester comes out clean. Cool completely before glazing.

For a deeper dive into spice blends, King Arthur Baking’s guide is a fantastic resource.

Serving & Storage Tips

This cake tastes even better the next day as the flavors meld! Store it covered at room temperature for up to 3 days or refrigerate for up to 5. The glaze can be added just before serving to keep it pristine. Pair it with a cup of Homemade Chai Tea Latte for the ultimate cozy moment.

There you have it—a cake that’s as fun to make as it is to eat. Whether you’re sharing it with friends or savoring a slice solo (no judgment here!), this Glazed Carrot Bundt Cake with Cream Cheese Swirl is bound to become a cherished recipe in your collection. Happy baking!

Glazed Carrot Bundt Cake with Cream Cheese Swirl

• Author: Baking Enthusiast

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Description

A moist and flavorful carrot cake baked in a Bundt pan, featuring a rich cream cheese swirl and topped with a sweet glaze. Perfect for any occasion!

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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

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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 add the dry ingredients to the wet mixture, mixing 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.
9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. 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 in the refrigerator if not serving immediately.