Easy Carrot Cheesecake Bundt Cake
This Easy Carrot Cheesecake Bundt Cake combines the classic flavors of carrot cake with a creamy cheesecake filling, perfectly baked in one bundt pan for a stunning dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 4 eggs
- 2 cups carrots grated
- 8 oz cream cheese softened
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 0.25 cup chopped walnuts optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a bundt pan with butter or non-stick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix sugar, brown sugar, and oil until well combined. Beat in the eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots and walnuts.
- In a medium bowl, beat the cream cheese, sour cream, and vanilla extract until smooth.
- Pour half of the carrot cake batter into the prepared bundt pan. Spoon the cream cheese mixture over the batter, then top with the remaining carrot cake batter.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
You can decorate the cake with a drizzle of icing or a sprinkle of powdered sugar for a fancier presentation.