Cheesecake Stuffed Carrot Bundt Cake

If you are looking for a cake that combines the moistness of carrot cake with the creamy goodness of cheesecake, then the Cheesecake Stuffed Carrot Bundt Cake is for you. This delightful dessert is not only visually inspiring but also packed with flavor. It’s perfect for family gatherings, special celebrations, or simply for enjoying a sweet treat at home.

Why Make This Recipe

Making Cheesecake Stuffed Carrot Bundt Cake is a great way to impress your friends and family. The combination of flavors—sweet carrots, rich cream cheese, and a hint of cinnamon—makes it unique and delicious. The cake is easy to make, and the Bundt shape adds a touch of elegance. Plus, it’s a fantastic way to sneak in some vegetables while indulging in dessert!

How to Make Cheesecake Stuffed Carrot Bundt Cake

Ingredients:

400g / 14 oz can crushed pineapple (in natural juice) (Note 1)
Unsalted butter (for greasing)
1 tbsp cocoa powder (unsweetened, for dusting) (Note 2)
340g / 12 oz cream cheese block (softened) (Note 3)
1/3 cup sour cream (full fat)
1/2 cup white sugar (granulated)
2 tsp lemon zest
1/2 tsp vanilla extract
3 tbsp plain/all-purpose flour
1 large egg (at room temperature)
2 cups plain/all-purpose flour
2 tsp baking soda (NOT baking powder) (Note 4)
1/2 tsp salt (cooking/kosher salt)
2 tsp cinnamon powder
2/3 cup milk (full fat, at room temperature)
1 tsp white vinegar (Note 5)
3 large eggs (at room temperature)
1 1/2 cups (packed) brown sugar
1/2 cup canola oil (or other neutral oil)
2 cups shredded carrot (using a box grater)
1/4 cup desiccated coconut (unsweetened, finely shredded)
1 cup walnuts (roughly chopped)
115g / 4 oz cream cheese (softened) (Note 3)
30g / 2 tbsp unsalted butter (softened)
1/2 tsp vanilla extract
2 cups soft icing sugar / powdered sugar (sifted)
1 1/2 tbsp milk (full-fat, plus more as needed)
1 tbsp lemon juice

Directions:

Preheat oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan with unsalted butter and dust it with cocoa.
Drain crushed pineapple in a colander and reserve the juice.
In a bowl, use an electric beater to mix the cream cheese, sour cream, sugar, lemon zest, and vanilla until smooth. Add in flour, then the egg until just combined. Chill the cheesecake filling in a piping bag.
In a large bowl, whisk together flour, baking soda, salt, and cinnamon. In another bowl, mix milk, vinegar, eggs, brown sugar, canola oil, and reserved pineapple juice until smooth. Stir in crushed pineapple, shredded carrots, coconut, and walnuts, if using. Combine with the dry ingredients gently.
Pour about 2 1/2 cups of batter into the Bundt pan. Pipe a ring of cheesecake filling on top without touching the sides. Cover with remaining batter.
Bake for 30 minutes, cover loosely with foil and bake for another 30 minutes. Check for doneness with a skewer.
Cool in the pan for 20 minutes, then invert to a rack to cool completely. Glaze and serve!

How to Serve Cheesecake Stuffed Carrot Bundt Cake

Slice the cake into pieces and serve it at room temperature. Drizzle the cream cheese glaze over the top and sprinkle with walnuts for added texture. It pairs wonderfully with a cup of coffee or tea.

How to Store Cheesecake Stuffed Carrot Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week or freeze it for up to 3 months.

Tips to Make Cheesecake Stuffed Carrot Bundt Cake

Ensure all your ingredients, especially eggs and cream cheese, are at room temperature for better blending.
Use freshly grated carrots for the best flavor and moisture.
If you want a richer cake, you can substitute some of the milk with cream.

Variation

You can add different nuts or dried fruits to the batter for added flavor. If you prefer a chocolate twist, consider adding cocoa powder into the batter to create a marbled effect.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it tightly covered.
What if I don’t have a Bundt pan?
You can use a regular cake pan, just adjust the baking time accordingly.
Can I use low-fat cream cheese?
Yes, but the texture and flavor of the cheesecake filling may differ slightly from using regular cream cheese.

Enjoy baking and indulging in this delicious Cheesecake Stuffed Carrot Bundt Cake!