Sweet Tooth? Try This Heavenly Cream Cheese Stuffed Carrot Cake with Orange Glaze! You Can Thank Us Later!

Sweet Tooth? Try This Heavenly Cream Cheese Stuffed Carrot Cake with Orange Glaze! You Can Thank Us Later!

Angela Markus

Who doesn’t love a good cake? Be prepared to eat your fingers after you try this Carlsbad craving creations- Cream Cheese Stuffed Carrot Cake with Orange Glaze!

To join in on this tasty fun, you will need 2 ½ cups peeled and grated carrots. For the Dry Ingredients, get 2 cups all-purpose flour, 1 ½ cups granulated sugar, ½ cup light brown sugar, 1 cup pecans, finely chopped, 2 teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 tablespoon + 1 teaspoon ground cinnamon, ½ teaspoon allspice, and ¼  teaspoon ground nutmeg.

For the we ingredients, you will need 4 large eggs, ¾ cup vegetable oil, ½ cup vanilla Greek yogurt, 1 teaspoon vanilla extract, and 2 teaspoons orange extract.

The cream cheese filling will require 8 oz. cream cheese, softened, ½ cup granulated sugar, 1 large egg, 1 teaspoon lemon juice, ½ teaspoon vanilla extract, and 3 tablespoons all-purpose flour.

For the orang cream cheese glaze, you’ll need 4 oz. cream cheese, softened, 2 tablespoons butter, softened, 2 tablespoons orange juice, 2 teaspoons lemon juice, 1 teaspoon orange extract, ½ teaspoon vanilla extract, 2 cups powdered sugar, sifted.

You can add roughly chopped roasted pecans and orange zest for optional decorative garnishes.



Now for the fun part: Preheat the oven to 350°F degrees. Prepare a 10” bundt cake pan by using butter and flour or nonstick spray with flour in it.

To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in the remaining filling ingredients until smooth and set aside.

In a large bowl, mix all of the dry ingredients together. In a separate bowl, gently whisk eggs then stir in remaining wet ingredients just until combined.

Stir the wet ingredients into dry ingredients just until moistened, and then stir in carrots until evenly combined.

Spoon 3 cups batter into prepared bundt cake pan, then spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.



Bake for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until an inserted toothpick near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.



To create the Orange Cream Cheese Glaze, use an electric mixer and cream together all of the glaze ingredients with the exception of the powdered sugar. Beat on medium speed for 1-2 minutes or until completely smooth. After add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.

When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice and milk if Glaze has become too thick upon standing.







Store in the refrigerator for up to 7 days… or eat all at once. We won’t judge. 

ENJOY! SHARE the love and pass it on.


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