Best 7 Carrot Bundt Cake With Cream Cheese Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your taste buds with the delectable carrot bundt cake, a classic dessert transformed into a culinary masterpiece. This moist and tender cake, studded with vibrant carrots, warm spices, and a hint of nuts, is a symphony of flavors. Topped with a velvety cream cheese glaze, it becomes an irresistible treat that will steal the spotlight at any gathering. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating this delightful carrot bundt cake with cream cheese glaze, ensuring a perfect outcome that will tantalize your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

CREAM CHEESE STUFFED CARROT CAKE



Cream Cheese Stuffed Carrot Cake image

Provided by Jen

Time 1h40m

Number Of Ingredients 31

2 1/2 cups peeled and grated carrots
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
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
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
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
roasted pecans, roughly chopped
orange zest

Steps:

  • Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
  • To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
  • In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
  • Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
  • Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
  • Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
  • To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
  • When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
  • Store in the refrigerator for up to 7 days.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE



Carrot Bundt Cake With Cream Cheese Glaze image

This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)

Provided by Pamela

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 24

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons lemons, zest of
2 tablespoons vegetable oil
1 teaspoon vanilla extract (or pineapple, almond, or lemon)
2 tablespoons lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 cups grated carrots
1 cup raisins
1 cup chopped cashews
4 ounces cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water
2 cups icing sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (or pineapple, almond, or lemon)

Steps:

  • In a large bowl, cream butter and sugars
  • Add eggs, one at a time, beating well after each
  • Add lemon zest, oil, extract and lemon juice
  • Combine dry ingredients; gradually add to wet mixture
  • Stir in carrots, raisins, and nuts
  • Pour into a bundt pan that has been greased well
  • Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
  • Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
  • For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
  • Mixture should be quite thick
  • Pour over warm cake letting glaze drip down the sides
  • Cool to room temperature before serving

CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING



Carrot Bundt® Cake with Cream Cheese Filling image

This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.

Provided by Donna

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg, beaten
2 cups all-purpose flour
1 ¾ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs, beaten
3 cups shredded carrots

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
  • Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 53.4 g, Cholesterol 82.5 mg, Fat 26.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7 g, Sodium 505.7 mg, Sugar 35.1 g

MINI CARROT CAKES WITH CREAM CHEESE GLAZE



Mini Carrot Cakes with Cream Cheese Glaze image

Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 21

Pan release spray, for greasing
1/2 cup pecan halves
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup light brown sugar
1/2 cup 2-percent Greek yogurt
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
3 large eggs
3 cups shredded carrot (about 3/4 pound)
1/2 cup plus 2 tablespoons confectioners' sugar
2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature
1 teaspoon lemon juice
1/4 teaspoon pure vanilla extract
Pinch fine salt
Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
  • Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
  • Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
  • Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
  • For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.

CHEESECAKE-SWIRLED CARROT BUNDT CAKE



Cheesecake-Swirled Carrot Bundt Cake image

This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish.

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 21

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups shredded carrots
1 1/2 cups packed light brown sugar
3/4 cup crushed pineapple, undrained
4 eggs
1 cup vegetable oil
1 teaspoon vanilla
1/2 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
3 to 4 tablespoons milk or heavy whipping cream
Additional pecans, for garnish, as desired

Steps:

  • Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
  • In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
  • In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
  • Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
  • Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
  • In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.

Nutrition Facts : Calories 590, Carbohydrate 72 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 51 g, TransFat 0 g

CARROT BUNDT CAKE WITH GLAZE



Carrot Bundt Cake With Glaze image

Make and share this Carrot Bundt Cake With Glaze recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar, packed
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
3 cups finely grated carrots
1 1/2 cups golden raisins
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese, room temperature
1 tablespoon white corn syrup
1 teaspoon vanilla

Steps:

  • Set oven to 350 degrees F.
  • Generously grease a bundt pan or a 10-inch tube pan.
  • In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
  • In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
  • Add the flour mixture to the egg/oil mixture and beat until just combined.
  • Mix in grated carrots and raisins.
  • Pour into prepared bundt or tube pan.
  • Bake for about 1 hour or until cake tests done.
  • Cool cake for about 20 minutes then remove to a wire rack to cool.
  • Refrigerate until completely cold.
  • For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
  • Spread over cold cake.

Nutrition Facts : Calories 543.3, Fat 22.7, SaturatedFat 4.5, Cholesterol 78.3, Sodium 538.5, Carbohydrate 82.1, Fiber 2.2, Sugar 59.4, Protein 5.7

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE



Carrot Bundt® Cake with Orange-Bourbon Glaze image

This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.

Provided by Brett Profitt

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground ginger
2 cups white sugar
4 large eggs
¾ cup vegetable oil
2 teaspoons vanilla extract
3 cups lightly packed shredded carrots, drained of excess water
4 tablespoons unsalted butter
1 tablespoon orange juice
½ large orange, finely zested
1 ounce bourbon whiskey, or more to taste
1 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
  • Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
  • Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
  • Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
  • While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g

Tips:

  • Use fresh carrots: Fresh carrots provide the best flavor and texture for the cake. If you can, use organic carrots for the best results.
  • Grate the carrots finely: Finely grated carrots will distribute evenly throughout the cake batter and provide a more consistent texture.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
  • Add the eggs one at a time: This will help to prevent the batter from curdling.
  • Do not overmix the batter: Overmixing can result in a tough cake. Mix just until the ingredients are combined.
  • Bake the cake in a well-greased and floured bundt pan: This will help to prevent the cake from sticking to the pan.
  • Allow the cake to cool completely before glazing: This will help the glaze to set properly.
  • Serve the cake at room temperature: This will allow the flavors to meld together and provide the best eating experience.

Conclusion:

This carrot bundt cake with cream cheese glaze is a delicious and moist cake that is perfect for any occasion. The cream cheese glaze adds a sweet and tangy flavor that complements the carrot cake perfectly. With its beautiful bundt pan design, this cake is sure to impress your guests. So next time you're looking for a special cake to make, give this carrot bundt cake with cream cheese glaze a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #eggs-dairy     #vegetables     #oven     #potluck     #kid-friendly     #cakes     #eggs     #dietary     #carrots     #to-go     #equipment     #4-hours-or-less

Related Topics