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
Scale
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.