Carrot Bundt Cake with Cream Cheese Swirl
Yields: 24 servings
  • 3 cups shredded carrots
  • 1¾ cups granulated sugar
  • 1 cup oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • pinch salt
  • ½ cup raisins (optional)
  • 1 package (8 ounces) cream cheese, softened (I used ⅓ less fat)
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Powdered sugar, for serving
  1. Preheat oven to 350°F. Spray a 10-cup Bundt pan with baking spray and set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
  3. Put carrots, sugar, oil, eggs and vanilla in a large bowl and beat until combined. Gradually add in the flour mixture, beating on low until combined. Fold in the raisins (or nuts).
  4. In a separate small bowl, add cream cheese, sugar, egg and vanilla and beat until combined.
  5. Pour half of the cake batter into the prepared Bundt pan. Then pour in the cream cheese mixture. Last, cover the cream cheese layer with the remaining cake batter (It may not completely cover the cream cheese layer - that's ok!)
  6. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, and then remove from pan to a wire rack to cool completely. Dust with powdered sugar, for serving.
Recipe by Alida's Kitchen at