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    Brown Sugar Carrot Cake
  • 2 3/4 Cups  All-Purpose Flour (spooned & leveled)\

  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Ground Cinnamon
  • 3/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1 Cup Vegetable Oil
  • 4 Large Eggs, Room Temperature
  • 1 3/4 cups C&H ® Light Brown Sugar, Packed
  • 1 Cup  Unsweetened Applesauce
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups peeled and shredded carrots, (use fresh, not the pre shredded)

  • Cheesecake FIlling
  • 12 Ounces Full-Fat Cream Cheese, Room Temperature

  • 1 Large Egg, Room Temperature
  • 1/4 Cup C&H® Granulated Easy Baking Sugar Tub
  • 1/2 Teaspoon Pure Vanilla Extract

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Prep Time: 30 minutes / Cook Time: 60 minutes / Yields: 12 slices
For The Carrot Cake

Step 1

Preheat the oven to 350°F. With baking spray, spray a 12 cup capacity Bundt Pan making sure to get in the crack and crevices. Set aside.

Step 2

In a large bowl, whisk/sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Set aside.

Step 3

In a large bowl, whisk the oil, eggs, brown sugar, applesauce, and vanilla extract until combined and no brown sugar lumps remain. Set aside.

Step 4

Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold the ingredients together until just combined.

Step 5

Gently fold in the carrots until combined. Remember to get the sides and the bottom of the bowl. Set aside while you make the cheesecake filling.

For The Cheesecake Filling

Step 1

In a medium bowl using a hand-held or stand size mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. With a rubber spatula, scrape down the sides and the bottom of the bowl. Beat for 1 more minute.

Step 2

With the mixer on low, slowly sprinkle in the granulated sugar. Once the sugar is added, beat together for 30 more seconds. The mixture should look soft and smooth.

Step 3

Scraped down the sides and the bottom, add the egg, and vanilla. Beat on medium speed until completely combined.


Step 1

Pour half of the carrot cake batter into the bundt pan.

Step 2

Using the back of a spoon, spread all of the cream cheese mixture on top of the carrot cake batter. Try to avoid the edges of the pan. You just want the mixture in the middle of the cake.

Step 3

Pour the remaining carrot cake batter evenly on top and then use a knife era long toothpick, gently swirl the two together.

Step 4

Bake for 60-70 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer.

Step 5

If the top starts looking brown but it isn’t done, then cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.

Step 6

After 20 minutes, and while the cake is still warm, take the cake out of the pan and transfer it onto a cake plate or board to finish cooling completely. (About 30-45 more minutes)

Step 7

Right before you serve the cake, make the glaze by mixing each ingredient together and pour over the top.

Additional Tips

If your cake doesn’t seem done, but the top of the bundt cake is, you can lightly cover the top with tinfoil to prevent it from burning. 

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Recipe by

Molly Murphy


Hi! My name is Molly Murphy. I am a professional baker who loves teaching people how to bake and sharing my recipes with the world. Desserts are my first love (don’t tell my husband).