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+ servings

Cream Cheese Filled Carrot Cake

Cream Cheese Filled Carrot Cake- you get double the cream cheese with this exceptionally moist carrot cake. Makes a wonderful Easter dessert!
Course Dessert
Cuisine American
Keyword carrot cake, Easter
Prep Time 20 minutes
Cook Time 1 hour
Servings 16
Calories 462kcal


Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature


  • 3 cups finely shredded carrots
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil or canola oil
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts or pecans


  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1-3 teaspoons milk
  • 4 cups powdered sugar


  • Make the filling. Place cream cheese, sugar, and egg in a medium bowl. Use a hand-held mixer to beat until smooth. Cover with plastic wrap and refrigerate for 45 to 60 minutes.
  • Once cream cheese mixture has refrigerated long enough to thicken up, make the batter.
    First, preheat the oven to 350 degrees and spray a Bundt pan with baking spray with flour.
    Combine the carrots, granulated sugar, brown sugar, oil, and eggs in a large bowl. Beat until blended well.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  • Gradually beat the flour mixture into the carrot mixture. Stir in nuts.
  • Bake for 55 to 60 minutes. Let cool in pan for 5 minutes and then invert onto a cake stand or serving platter. Let cool completely before frosting.
  • Beat cream cheese and butter with a hand-held mixer until smooth.
    Add vanilla extract and 1 cup of powdered sugar and beat until smooth.
    Gradually beat in remaining sugar. If too thick, add enough milk to thin it some.
  • Spread frosting on top and sides of cake.


Store cake in the refrigerator.


Calories: 462kcal