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Carrot Bundt Cake with Cheese Frosting and Caramel Sauce

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3 cups shredded Carrot
2 cups Plain Flour
2 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Salt
1/2 cup crushed Peanuts glazed peanuts or pecans
Cheese Filling
200 gr Cream Cheese
1/4 cup Powdered Sugar
1 Egg
100 gr Cream Cheese
6 tbsp Milk
1 cup Powdered Sugar
100 ml Dulce de Leche
4 tbsp Brown Sugar
50 gr crushed Peanuts glazed peanuts or pecans

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Carrot Bundt Cake with Cheese Frosting and Caramel Sauce

  • 1 & 1/2 h
  • Serves 12
  • Medium


What does a cooking maniac like me when there are 500 gr. of carrot lying around? A Carrot Cake, of course! Not a salad, not something super healthy, but a cake. Yes, I cheated a lot this week. I still kept my weekly diet but I ate a lot of frozen Greek yogurt and, of course, 2 pieces of this perfect, little, Bundt miracle. But, come on, you can understand me, right? Moist carrot cake with crunchy sweet peanuts, cheese frosting and sticky caramel sauce. Impossible to resist.

carrot bundt cake 3

But now let me tell you a little story about how the idea of this Bundt Cake popped into my head. I have a pretty silicone shape for it, that I didn’t use in ages and I kept thinking for a while what should I make again in it. So, just like I said, I had a lot of grated carrot in the fridge, because I was getting ready to make Loempia when my fiance decided that we should go out instead of cooking, so I was left with a lot of it. And the next day, of course, I didn’t feel like making egg rolls anymore. And I also stumbled upon some amazing sugar glazed peanuts that we both love and on top of that, in one of the cooking group that I recently joined someone posted a challenge with the title “caramel”. So, now you understand how this cake became so complex. Even if it sounds like a lot of work, it’s not that much. Actually, it’s only nice and fun work with it! So why not make it right now?

carrot bundt cake

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Beat the oil, sugar, eggs and carrot in a bowl. In another bowl mix the flour, baking soda and cinnamon. Incorporate spoon by spoon the dry ingredients into the wet ones. Mix very well adding crushed peanuts until you obtain a thick batter.


Preheat your oven at 200 C. In another bowl mix the cheese with sugar and egg. Oil you bundt cake shape and spoon half on the batter in. Add the cream cheese mixture and top with the rest of the batter. Bake for 1 hour.


For the frosting beat cream cheese with sugar and 3 tbsp of milk. In a saucepan melt the leche with sugar and 3 tbsp of milk. After the cake has cooled down add the frosting and caramel. Top with crushed peanuts.


Now... I wanted mine to have 2 colours so I spooned the cheese after I added 3/4 of batter and topped the cheese with 1/4 batter. If you want trap it in be careful not to touch the sides of the shape with the cream cheese and divide the batter in half.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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