Pumpkin Carrot Bundt Cake has the all year round appeal and favorite flavors of a carrot cake with the added bonus of a creamy cheesecake layer, accentuated by the fall flavors of pumpkin puree and Vermont maple syrup. All those delicious flavors in the dramatic form of a bundt cake with cream cheese drizzle running down the spiral sides.
Hello my friends. This week's recipe is inspired by Geoffrey's favorite dessert which is carrot cake. He is crazy for this dessert and he actually has a tally in his phone rating each carrot cake that he has tried, and where he tried it, as he searches for the very best carrot cake. For this fall season I wanted to make his favorite cake, but for this recipe I also was looking to include spices from the autumn season. So, I came across a recipe from the food blogger Jo-Anna at her blog called a Pretty Life. She has a beautiful carrot pumpkin bundt cake, which she adapted from the book Looneyspoons.
Related: Mini Pumpkin Pecan Cakes | Best Carrot Cake Recipe with Cream Cheese Frosting
I decided to make this recipe because knowing Geoffrey, he would love this Pumpkin Carrot Bundt Cake recipe with the cheesecake filling. I tried to keep the recipe similar to the original but of course I made some modifications. For example for the drizzle I substituted buttermilk for cream and butter, as well as added Organic Vanilla Bean infused Vermont Maple Syrup for an additional taste of autumn. Also, I wanted the color of the drizzle to be in the beige/cream tone.(Find out how you can get the syrup at a discounted price from our gracious food product suppliers here.)
My Photography Inspiration for this Pumpkin Carrot Bundt Cake
Honestly, I don't yet have a signature food styling preference for my photographs. But, I'm leaning toward rustic elements, wooden boards, brown & dark tones, and the food must be bright and mouthwatering. I believe besides the beautiful pictures, the photos need to inspire you to go to the kitchen and start to cook or bake. I hope that I am at least accomplishing that part.
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Of course, my main inspiration for this Pumpkin Carrot Bundt Cake was to make Geoffrey's favorite dessert. But other elements inspired me as well like the fall season, and the sexy shape and golden color from the Heritage Bundt Pan. Lately Instagram has been an excellent source of inspiration for me through the different food bloggers and food photographers that I follow there. If you want to see who I follow, follow us on Instagram and see.
For this Pumpkin Carrot Bundt Cake recipe, I was inspired to re-create an old bodega or food market in the middle of nowhere in the 1940's. I think I did pretty well with the final result. What do you think?
Inside the Pumpkin Carrot Bundt Cake
Now, let's talk about this Pumpkin Carrot Bundt Cake because this cake tastes pretty damn good!! This bundt cake has all the great flavors of a traditional carrot cake like coconut flakes, walnuts, raisins and aromatic spices. The pumpkin puree adds the memorable flavors of the fall season. Then, when you get to the center of the cake, you find a delicious cheesecake layer. Ohh.. and then the drizzle takes this cake over the top with the combination of cream cheese, vanilla maple syrup, powdered sugar, and buttermilk.
How to Properly Prepare a Bundt Pan
Just by the ingredients mentioned above, you know we're making a truly decadent cake. What else can you ask for in a perfect pumpkin carrot cake? Well, if you want it to come out of the bundt mold looking perfect, you need to make sure you prepare the pan properly. Here's a video from our friends at PlatterTalk to show you how it's done:
You may not know this but I have three official recipe testers; Geoffrey and two of my neighbors. One of my neighbors in the building sent me a text message after he tried this Pumpkin Carrot Bundt Cake saying: “Oh.. my goodness that cake was something else. It was like eating a cheesecake and carrot cake at the same time. So freaking delicious. The cake was everything!”
Top Fall Favorites, Cakes and Pumpkin Recipes
If this bundt cake inspired you, check out our other top favorite fall desserts & our readers' favorite pumpkin recipes:
- Pumpkin Tiramisu Cake
- Cherry Pumpkin Scones
- Roasted Pumpkin Bisque
- Pumpkin Hummus
- Pumpkin Coconut Panna Cotta
- Pumpkin Cream Cheese Muffins
- Pumpkin Roll with Cream Cheese Filling
Check out more cake recipes as well :
- Pecan Pie Bundt Cake
- Lingonberry Hazelnut Cake
- Hazelnut Citrus Torte
- Persian Almond Cardamom Pistachio Cake
- Death by Chocolate Cake
- Blood Orange Olive Oil Cake
- Brandy Eggnog Bundt Cake
- Apple and Olive Oil Bundt Cake
I hope you could try making this recipe. It's easy to make and even easier to eat! When you do, don't forget to share your creation with us on Instagram by tagging @Spoonabilities or you could tell us what you think about this special Pumpkin Carrot Bundt Cake right here in the comment section below.
Happy Autumn! Happy Pumpkin Season!
Wishing you Tasty Happenings,
Carlos Leo
Your Recipe Concierge
Pumpkin Carrot Bundt Cake with Cream Cheese Filling Recipe
- Total Time: 75
- Yield: 12 1x
Description
Just imagine the combination of a moist carrot cake, pumpkin puree, and a layer of cheesecake all in the form of a bundt cake for a dramatic effect. And as if that isn’t enough, this Pumpkin Carrot Bundt Cake has a cream cheese vanilla maple drizzle all over the top.
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Ingredients
Carrot Pumpkin Bundt Cake:
- 1 ¾ cups flour
- 1 Tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 cup lightly packed brown sugar
- ¾ cup buttermilk
- ¼ cup extra virgin olive oil, or you can use vegetable oil
- 3 eggs
- 1 teaspoon vanilla bean paste
- 2 cups finely grated carrots
- ½ cups shredded sweetened coconut
- ½ cup finely chopped walnuts
- ½ cup raisins (I use more because we love raisins)
Cheesecake Layer
- 12 ounces (1.5 packages) cream cheese, at room temperature
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla bean paste
Cream Cheese Drizzle:
- 8 ounces (1 package) of cream cheese, at room temperature
- 5 Tablespoons buttermilk
- ¼ cup + 3 tablespoons Vanilla Bean infused Organic Vermont Maple Syrup
- 1 cup powdered sugar
Instructions
Carrot Pumpkin Bundt Cake:
- Preheat oven to 350 degrees F.
- Prep the pan: Prepare a bundt cake mold by greasing and dusting it with flour. This cake is very moist so you need to do this step!
- Combine the flour, cinnamon, baking soda, baking powder, nutmeg, ginger and salt in a bowl. Set aside.
- Mix: Using a mixer, combine the pumpkin, brown sugar, buttermilk, oil, eggs and vanilla. Mix well.
- Add the dry ingredients slowly to the wet mixture, and gently combine.
- Stir in the carrots, coconut, nuts, and raisins.
- Pour half the cake batter into the prepared bundt pan
Cheesecake Layer
In a medium bowl using a hand-held or stand mixer equipped with whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined.
- Spread the cheesecake mixture in an even layer on top of the cake batter. It’s thick so do your best.
- Pour the remaining cake batter on top.
- Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. NOTE: Ovens vary and this is a moist cake. Don’t be discouraged if your cake takes longer than 1 hour. It’s done when the toothpick comes out clean.
- Cool the cake in the pan for at least 15 minutes before turning it out onto a cooling rack.
Cream Cheese Drizzle
- Beat together the cream cheese until it is smooth. Add in the buttermilk and Maple Syrup, and mix until smooth. Slowly add the powdered sugar, and mix until smooth.
- Drizzle the icing all over the cake. You can be creative where you want to icing to be.
Notes
Vitamin A 44%, Vitamin C 6%, Calcium 19%, Iron 25%, Vitamin B12 17%, Vitamin E 4%, Vitamin K 20%
- Prep Time: 15
- Cook Time: 60
- Category: Dessert, Holidays
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 456
- Sugar: 49.6 g
- Sodium: 486.6 mg
- Fat: 19.5 g
- Carbohydrates: 67.8 g
- Fiber: 3.3 g
- Protein: 5.7 g
- Cholesterol: 74.3 mg
Interested in more related recipes?
Hey there, I'm Carlos, a food and drink enthusiast, recipe blogger and 
Deborah Wallace
CAN YOU USE SELF RISING FLOUR? I am trying to use what I have in the house and cut a few corners.
Carlos
Hi Deborah, great question, and we are all about "no jars behind" meaning using already opened ingredients! Self-rising flour already contains baking powder and salt. So the recipe should be great using self-rising flour, just leave out the baking powder and salt in our recipe. Enjoy! Let us know if you run into any issues, but you should be good to go.
Anita
I want to make this for Thanksgiving. It looks so impressive.
How should I store it?
Thank you for posting such a great recipe.
Geoffrey Swetz
Hi Anita. I assume you want to know how to store the pumpkin carrot bundt cake so you can travel with it to Thanksgiving dinner. That's a tough one. You'll need a container big enough, and keep it level. Storing it at home just needs a plate or cake platter. But trust me, it won't be around much. Everyone will be grabbing a second piece and little slices when nobody else is looking ;)
Anita
Thank you for your help.
Does it need refrigeration? Can it be frozen?
I am thinking about making it ahead of the holiday.
Geoffrey Swetz
Hi Anita. That's a great idea. What we recommend is making the cake ahead of time and freezing it. The day (or 2) before the holiday take it out of the freezer so that it's completely thawed in time. The cream cheese drizzle we suggest you make that fresh the day before (or day of) the holiday and then drizzle that on the completely thawed cake, and you are good to go. Do let us know how this all turns out. Enjoy!
Cookilicious
Looks like an awesome recipe..plus your photography is stunning
Geoffrey Swetz
Thank you so much. I'll be sure to let Carlos know. He takes all the photographs.
Sunrita | spiceitupp
Wow! This cake looks stunning and I am sure it is just what you said, like eating a slice of heaven. Definitely making this, this pumpkin season
Geoffrey Swetz
Please do Sunrita, and let us know how much you like it. Enjoy!
Alison
This pumpkin and carrot cake combination is such a beautiful combination of flavors. This cake turned out beautifully and was a big hit with my family!
Geoffrey Swetz
Thanks for letting us know Alison. We are so glad you love this pumpkin carrot cake and especially that your family loved it.
Adrianne
This is an impressive looking cake! I love the cheesecake drizzle, it is very original as well. It reminds me of Autumn leaves and cups of tea.
Geoffrey Swetz
Thank you for your comment Adrianne. I my opinion the cheesecake and cream cheese drizzle is the best part - I'm the big sweet-tooth.
Tonje
I love how impressive bundt cakes look although they are quite simple to make. This is perfect for pumpkin season! Thanks for this great recipe!
Geoffrey Swetz
So true Tonje. The Bundt Cake molds come in so many different impressive shapes and make a simple cake look like it took forever to make.
Michelle
Wow, this cake is exceptional and just screams Autumn! I love that cheesecake layer and that cream cheese drizzle is just perfect. I can't wait to make this.
Geoffrey Swetz
Great to hear Michelle. So glad you are going to make this pumpkin carrot bundt cake. Do let us know if it's a hit.
Pat Best
Not as pretty as yours Carlos but I had fun putting it together. I used regular vanilla and in lieu of vanilla maple syrup I made a syrup from a Starbucks recipe I found online which I think was a pretty good substitute. Ladies came yesterday afternoon to play canasta and they thought it was delicious and all wanted to take a slice home for their husbands. So thanks for the recipe!
Carlos Leo
Thank you so much Pat! I feel really happy that you tried one of my recipes:)
Justin @ Salt Pepper Skillet
This is mouth watering, Carlos!
Looks delicious and beautiful photos!!
Carlos Leo
Hi Justin, thank you so much. Your compliment mean a lot to me!
Bintu | Recipes From A Pantry
This looks like the perfect dessert for Autumn - your neighbours praise has certainly got me intrigued and wanting to try it!
Carlos Leo
Hi Bintu, You definitely should try this cake, and I'm even thinking to make it again for Thanksgiving :). Let me know if you get to make it.
Emily
Wow, your photos are stunning! I want a slice now.
Carlos Leo
Thank you so much Emily! It really means a lot to me.
Laura
The cake looks fantastic, the pictures even more and I just followed you on Instagram. You win, I though I was the queen of cake mould, but no!
Carlos Leo
Thank you so much for following us on Instagram, and I did the same. You still are the queen; This is just my first try baking Bundt cake. Thank you!!
Laura
What do you mean your first try? What are you doing with all those cake molds in your closet? You have definitely more than me
Geoffrey Swetz
Hi Laura. Yes believe it or not, this was Carlos's first bundt cake. He has been collecting molds this year and is finally using them. You wouldn't believe how much he packs in the closets.
Jillian
I love how this has the look of a dessert but the ingredients of something healthy for me!
Carlos Leo
Uhh. What an interesting description you gave to this recipe. I will use the excuse of the ingredients to make it again! Thank you!!
Liz @ I Heart Vegetables
Wow this looks like the perfect fall dessert! It doesn't get better than pumpkin!
Carlos Leo
Thank you, Liz:)! Pumpkin makes everything delicious!
Dan from Platter Talk
This fall-inspired dessert looks too good to be true! I was doing pretty well controlling myself until I came to the part about the cheesecake center layer, that's when the drooling got slightly out of control. Loving what you did with this beauty and only wish that I could be a taste tester!
Carlos Leo
Hi Dan, Thank you so much for your wonderful comment. Yes, the cheesecake layer is a show-stopping flavor. You are welcome to come to our place to be a secondary taste tester:)