If you are searching for a show-stopping dessert that blends the cozy flavors of carrot cake with a luscious cheesecake surprise, look no further! This Cheesecake Stuffed Carrot Bundt Cake Recipe is pure magic. Imagine tender, moist carrot cake hugging a creamy, tangy cheesecake center, all baked in a stunning Bundt shape that will have everyone eager for seconds. With each bite, the spices, pineapple sweetness, and rich textures come together to create a masterpiece that’s perfect for family gatherings, special occasions, or just treating yourself to something truly extraordinary.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in crafting the perfect balance of flavor, texture, and color. From the shredded carrots that add moisture and sweetness, to the spices that bring warmth, these simple yet essential components are the foundation of your delicious cake.
- Crushed pineapple: Adds natural sweetness and moisture, making the cake wonderfully tender.
- Unsalted butter: Used for greasing to ensure an easy cake release and adds a subtle richness.
- Unsmoked cocoa powder: Perfect for dusting the Bundt pan, it prevents sticking without altering flavor.
- Cream cheese (softened): The hero of the cheesecake filling, providing creaminess and tang.
- Sour cream: Adds moisture and a slight tang to balance the sweetness of the filling.
- White sugar: Sweetens the cheesecake filling for smooth, balanced flavor.
- Lemon zest: Brightens the filling with a fresh citrus note.
- Vanilla extract: Enhances the aroma and depth of both cheesecake and cake layers.
- Plain/all-purpose flour: Forms the cake’s structure; sifted for a light crumb.
- Eggs: Bind ingredients together and provide tenderness and rise.
- Baking soda: The essential leavening agent that keeps the cake light and airy.
- Salt: Balances sweetness and enhances all the flavors.
- Cinnamon powder: Warms up the carrot cake with its classic spice.
- Milk: Adds moisture and helps activate the baking soda with vinegar.
- White vinegar: Reacts with baking soda to give the cake a lovely lift and tenderness.
- Brown sugar: Imparts rich, caramelized sweetness and deepens the flavor complexity.
- Canola oil: Keeps the cake moist without overpowering the other flavors.
- Shredded carrots: The star veggie, packed with natural sweetness and texture.
- Desiccated coconut: Adds subtle texture and tropical undertones.
- Walnuts (optional): Provides crunch and a slight bitterness to balance sweet elements.
- Powdered sugar: Used for the glaze, adding smooth sweetness and shine.
- Lemon juice: Brightens the glaze with a fresh tang.
How to Make Cheesecake Stuffed Carrot Bundt Cake Recipe
Step 1: Prepare Your Bundt Pan and Pineapple
Begin by preheating your oven to 200°C/400°F (or 180°C if you’re using a fan). Butter your Bundt pan thoroughly and dust it with cocoa powder to prevent sticking while adding a touch of richness to the exterior crust. Next, drain your crushed pineapple well, pressing out as much juice as possible but reserving that precious juice for later — it infuses extra moisture and flavor into the batter.
Step 2: Mix the Cheesecake Filling
Using an electric mixer, whip together the softened cream cheese, sour cream, white sugar, lemon zest, and vanilla extract until smooth and creamy. Gently beat in the flour until just combined, then add the egg to bind it all together. Transfer this velvety mixture into a piping bag, then chill it in the fridge while you make the carrot cake batter.
Step 3: Make the Carrot Cake Batter
In a large bowl, whisk together your dry ingredients: the flour, baking soda, salt, and cinnamon powder. In a separate bowl, combine the milk, white vinegar, eggs, brown sugar, canola oil, and about a quarter cup of the reserved pineapple juice from earlier. Blend these wet ingredients until smooth, then fold in the crushed pineapple, shredded carrots, desiccated coconut, and chopped walnuts if you’re adding them. Finally, pour this wet mixture into the dry ingredients and gently stir until just combined; don’t overmix or your cake could become dense.
Step 4: Assemble the Bundt Cake
Pour approximately two and a half cups of the carrot cake batter into your Bundt pan, spreading it evenly. Remove the cheesecake filling from the fridge, cut a small hole at the tip of the piping bag, and carefully pipe a ring of cheesecake filling right on top of the batter—be sure to keep it away from the pan’s edges so the filling stays perfectly centered. Cover your cheesecake layer with the remaining carrot cake batter, smoothing out the top as needed.
Step 5: Bake Your Masterpiece
Pop your Bundt pan in the oven for a 30-minute bake, then remove it and loosely cover with foil to keep the top from browning too much. Return it to the oven and bake for another 30 minutes. Check doneness by inserting a skewer into the cheesecake center and the cake’s inner wall — it should come out clean or with just a few moist crumbs. Once baked, allow the cake to cool in the pan for 20 minutes before flipping it onto a wire rack to cool completely.
Step 6: Whip Up the Glaze and Finish
Mix softened cream cheese, butter, vanilla, sifted icing sugar, milk, and lemon juice until smooth and creamy. Spoon this luscious glaze over the cooled cake, letting it gently drip down the sides for an irresistible finish. If you like, sprinkle walnuts on top for extra texture and visual appeal. Use a warm knife to cut clean, neat slices and prepare for the compliments to pour in!
How to Serve Cheesecake Stuffed Carrot Bundt Cake Recipe
Garnishes
A sprinkle of toasted walnuts, a dusting of cinnamon, or a few delicate carrot ribbons naturally complement the cake’s rustic charm. Freshly grated lemon zest atop the glaze adds a pop of color and brightness that perfectly echoes the filling’s citrus notes.
Side Dishes
This cake shines best on its own, but if you want to serve it alongside something, consider a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for added decadence. A cup of warmly spiced chai tea or freshly brewed coffee also pairs spectacularly, heightening the spices in the cake without overpowering its delicate cheesecake center.
Creative Ways to Present
Try slicing your cheesecake stuffed carrot Bundt cake into thick wedges and serving with fresh berries or a drizzle of caramel sauce for a restaurant-worthy dessert experience. For gatherings, create mini individual Bundt cakes using a smaller pan and garnish each with a sprig of mint or edible flowers — talk about impressive elegance!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake stuffed carrot Bundt cake tightly in plastic wrap or keep covered in an airtight container in the refrigerator. It will remain moist and fresh for up to 4 days, allowing you to enjoy each delicious slice at a leisurely pace.
Freezing
If you want to save your cake for longer, freezing is a wonderful option. Wrap the cooled cake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge to maintain the creamy texture of the cheesecake layer.
Reheating
The beauty of this Bundt cake is that it’s just as delightful cold or at room temperature. If you prefer a warm slice, simply microwave an individual portion for 15-20 seconds, being careful not to melt the glaze too much. Enjoy that freshly baked sensation anytime!
FAQs
Can I use other nuts instead of walnuts?
Absolutely! Pecans, almonds, or even hazelnuts work wonderfully in this recipe. Just chop them roughly and toast lightly for added flavor and crunch.
What if I don’t have a Bundt pan?
You can bake this cake in a well-greased tube pan or even two 9-inch round cake pans. Just keep an eye on the baking time, as it may vary depending on the pan size and shape.
Can I make the cheesecake filling without sour cream?
Yes, full-fat yogurt is a great substitute for sour cream and will maintain that lovely tangy richness in the cheesecake layer.
Is it necessary to reserve the pineapple juice?
Definitely. The pineapple juice adds essential moisture and a subtle sweetness to the batter, ensuring the cake stays tender and full of flavor.
How do I get clean slices when cutting the cake?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps the knife glide smoothly through the cream cheese filling and prevents the cake from crumbling.
Final Thoughts
This Cheesecake Stuffed Carrot Bundt Cake Recipe is one of those rare desserts that manages to feel homemade and indulgent all at once. The joyful blend of carrot cake and cheesecake is a crowd-pleaser that will quickly become one of your go-to recipes for celebrations or cozy weekends. Don’t hesitate to dive in and create this stunning cake — your friends and family will thank you, and you might just find yourself craving it again and again!
Print
Cheesecake Stuffed Carrot Bundt Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cheesecake Stuffed Carrot Bundt Cake is a delightful twist on classic carrot cake, featuring a creamy cheesecake filling baked right inside a moist, flavorful bundt cake. Infused with pineapple, shredded carrots, coconut, and walnuts, this cake offers a perfect balance of sweetness and texture. Topped with a luscious cream cheese glaze, it’s a show-stopping dessert ideal for family gatherings and special occasions.
Ingredients
For the Cake:
- 400g/14 oz can crushed pineapple (in natural juice)
- Unsalted butter, for greasing
- 1 tbsp unsweetened cocoa powder, for dusting
- 2 cups plain/all-purpose flour
- 2 tsp baking soda/bi-carb (NOT baking powder)
- 1/2 tsp salt (cooking/kosher salt)
- 2 tsp cinnamon powder
- 2/3 cup full fat milk, at room temperature
- 1 tsp white vinegar
- 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 (about 2 carrots)
- 1/4 cup unsweetened desiccated coconut (finely shredded)
- 1 cup walnuts, roughly chopped (optional)
For the Cheesecake Filling:
- 340g / 12 oz cream cheese block, softened
- 1/3 cup full fat sour cream (or yogurt)
- 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
For the Glaze:
- 115 g / 4 oz cream cheese, softened
- 30g / 2 tbsp unsalted butter, softened
- 1/2 tsp vanilla extract
- 2 cups soft icing sugar / powdered sugar, sifted
- 1 1/2 tbsp full-fat milk, plus more as needed
- 1 tbsp lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan thoroughly with butter and then dust it well with unsweetened cocoa powder. Shake out excess cocoa to prevent sticking and to give the cake a nice chocolate-tinged crust.
- Drain Pineapple: Drain the crushed pineapple using a colander, pressing gently to remove excess juice. Reserve the juice for use in the batter later. Set both pineapple and juice aside.
- Make Cheesecake Filling: Using an electric mixer, beat together the softened cream cheese, sour cream, white sugar, lemon zest, and vanilla extract until smooth and creamy. Beat in the plain flour just until incorporated, then mix in the egg until fully combined. Transfer this cheesecake filling to a piping bag and refrigerate until ready to use.
- Prepare Cake Batter: In a large bowl, whisk together the plain flour, baking soda, salt, and cinnamon powder. In a separate bowl, mix the milk, white vinegar, eggs, brown sugar, canola oil, and 1/4 cup of the reserved pineapple juice until well combined. Stir in the crushed pineapple, shredded carrot, desiccated coconut, and walnuts if using. Pour the wet ingredients over the dry ingredients and fold gently until just combined, taking care not to overmix.
- Assemble Cake: Pour about 2 1/2 cups of the batter into the prepared Bundt pan. Cut a 1.8 cm (3/4 inch) hole at the tip of the piping bag filled with cheesecake filling. Pipe a ring of cheesecake filling directly onto the batter in the pan, being careful to avoid touching the sides to maintain separation. Cover the filling with the remaining batter, spreading gently and evenly.
- Bake: Place the Bundt pan in the oven and bake for 30 minutes. Remove the cake, loosely cover it with foil to prevent over-browning, and bake for an additional 30 minutes. Check doneness by inserting a skewer straight down into the cheesecake layer and on the inner wall of the cheesecake ring; it should come out clean.
- Cool Cake: Allow the cake to cool in the pan for 20 minutes. Then invert the cake onto a wire rack and let it cool completely before glazing.
- Prepare and Apply Glaze: Beat together the softened cream cheese, unsalted butter, vanilla extract, sifted icing sugar, milk, and lemon juice until smooth and creamy. Add more milk as needed for a good drizzling consistency. Spoon the glaze over the cooled cake, allowing it to drip down the sides. Optionally, sprinkle with extra walnuts for garnish. Cut slices with a hot knife for clean edges and serve.
Notes
- Note 1: Use crushed pineapple in natural juice, not syrup, to avoid additional sweetness and keep the moisture balanced.
- Note 2: Dusting the pan with cocoa powder instead of flour helps the cake release easily and prevents a white residue, also adds a subtle chocolate hint to the crust.
- Note 3: Soften cream cheese at room temperature for smooth mixing and to avoid lumps in the batter and filling.
- Note 4: Baking soda is essential as the acid in the recipe reacts with it for proper rise. Do not substitute with baking powder.
- Note 5: The vinegar in the batter helps activate the baking soda and tenderize the cake.
- Note 6: Use a 12-cup Bundt pan, approximately 3 liters in volume, to accommodate the batter and filling.
