Name: Cheesecake Stuffed Carrot Bundt Cake
Prep time: 40 min
Cook time: 1 h
Total time: PT-488060H15M39S
Cuisine: American
Ingredients: For the Cheesecake Stuffing; 340g / 12 oz cream cheese block, softened; 1/3 cup sour cream, full fat (yogurt can be substituted); 1/2 cup white sugar (regular/granulated); 2 tsp lemon zest; 1/2 tsp vanilla extract; 3 tbsp plain/all-purpose flour; 1 large egg, at room temperature; For the Cake Batter; 2 cups plain/all-purpose flour; 2 tsp baking soda (bi-carb soda, NOT baking powder); 1/2 tsp salt (cooking/kosher salt); 2 tsp cinnamon powder; 2/3 cup milk, full fat, 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 (from about 2 carrots); 1/4 cup desiccated coconut, unsweetened (finely shredded); 1 cup walnuts, roughly chopped; For the Glaze; 115g / 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 milk, full-fat (plus more as needed); 1 tbsp lemon juice

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Short description
This Cheesecake Stuffed Carrot Bundt Cake combines the richness of a cheesecake filling with the moist, spiced goodness of carrot cake. Topped with a luscious cream cheese glaze, this cake is perfect for special occasions or as a delicious dessert for any day. It’s a fun twist on the traditional carrot cake, with a creamy surprise in the center that makes every bite extra special.

Why You’ll Love This Recipe

This cake is a true showstopper! It has all the flavors you love from a classic carrot cake—cinnamon, carrots, and a touch of coconut—while the cheesecake filling adds a creamy, tangy contrast. The thick cream cheese glaze drizzled on top enhances the cake with an extra layer of sweetness. It’s a rich, indulgent treat that will impress your guests, yet it’s simple enough to make for a family dessert.

Ingredients

For the Cheesecake Stuffing

340g / 12 oz cream cheese block, softened
1/3 cup sour cream, full fat (yogurt can be substituted)
1/2 cup white sugar (regular/granulated)
2 tsp lemon zest
1/2 tsp vanilla extract
3 tbsp plain/all-purpose flour
1 large egg, at room temperature

For the Cake Batter

2 cups plain/all-purpose flour
2 tsp baking soda (bi-carb soda, NOT baking powder)
1/2 tsp salt (cooking/kosher salt)
2 tsp cinnamon powder
2/3 cup milk, full fat, 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 (from about 2 carrots)
1/4 cup desiccated coconut, unsweetened (finely shredded)
1 cup walnuts, roughly chopped

For the Glaze

115g / 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 milk, full-fat (plus more as needed)
1 tbsp lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 200°C / 400°F (180°C fan-forced).
Grease a 12-cup (3-liter) Bundt pan with unsalted butter, then dust the pan with cocoa powder, shaking out any excess. (Using cocoa powder helps prevent the cake from sticking and adds a deeper flavor.)

Step 2: Prep the Pineapple

Drain the canned pineapple in a colander, pressing out excess juice. Set aside the pineapple and reserve about 1/4 cup of the pineapple juice for the batter.

Step 3: Make the Cheesecake Filling

In a mixing bowl, beat the cream cheese, sour cream, sugar, lemon zest, and vanilla extract until smooth using an electric beater.
Add the flour and mix until just incorporated.
Beat in the egg until smooth.
Transfer the cheesecake mixture to a piping bag and refrigerate until ready to use.

Step 4: Make the Cake Batter

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon powder. Set aside.
In another bowl, combine the milk, vinegar, eggs, brown sugar, canola oil, and 1/4 cup of the reserved pineapple juice. Whisk until smooth.
Stir in the crushed pineapple, shredded carrots, desiccated coconut, and walnuts.
Pour this wet mixture into the dry ingredients and gently stir until combined.

Step 5: Assemble the Cake

Pour about 2 1/2 cups of the batter into the prepared Bundt pan, spreading it evenly.
Cut a 3/4-inch hole at the end of the piping bag and pipe a ring of the cheesecake filling directly on top of the batter. Avoid letting the filling touch the sides of the pan.
Cover the cheesecake ring with the remaining batter, spreading it evenly.

Step 6: Bake the Cake

Bake the cake for 30 minutes. Then, cover loosely with foil and continue baking for another 30 minutes.
Check for doneness by inserting a skewer into the cake. It should come out clean when inserted into the cake portion, and slightly moist but not runny when inserted into the cheesecake ring.
Remove the cake from the oven and allow it to cool in the pan for 20 minutes.

Step 7: Make the Glaze

In a bowl, beat the softened butter, cream cheese, and vanilla extract until smooth.
Gradually add the sifted icing sugar in two batches, mixing on low speed at first to avoid a powdered sugar cloud.
Add the milk and lemon juice, mixing until you get a thick but pourable glaze. Add more milk if needed to reach the desired consistency.

Step 8: Glaze and Serve

After the cake has cooled for about 20 minutes, invert it onto a cooling rack to cool completely.
Spoon the glaze over the top of the cake, allowing it to drip down the sides.
Optionally, sprinkle additional chopped walnuts on top for garnish.
Slice with a hot knife for clean slices and serve!

Servings and Timing

This recipe makes 12-14 servings and takes about 1.5 to 2 hours from start to finish, including baking and cooling time.

Variations

Fruit Add-ins: Add dried fruits like raisins, cranberries, or chopped dates to the cake batter for a fruity twist.
Nuts: Experiment with different nuts such as pecans or hazelnuts in the cake or as a topping for a unique flavor.
Chocolate: Stir in some chocolate chips into the batter for a chocolatey contrast to the tangy cheesecake filling.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the fridge for up to 3 days.
Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating: Allow the cake to come to room temperature before serving. If you’d like it warm, you can reheat slices in the microwave for 20-30 seconds.

FAQs

Can I use a different pan for this cake?

Yes, you can use a different type of cake pan, but make sure to adjust the baking time. A 9×13-inch pan will require less time to bake (around 25-30 minutes).

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling a day ahead and refrigerate it until you’re ready to assemble the cake.

Can I substitute sour cream with yogurt?

Yes, plain yogurt works as a substitute for sour cream in this recipe. It will provide a slightly tangier flavor but still works well.

How do I know when the cake is fully baked?

Check the cake using a skewer. It should come out clean from the outer portion of the cake, while slightly moist but not runny when inserted into the cheesecake portion.

Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version. Make sure to use a reliable blend that works for cakes.

Conclusion

This Cheesecake Stuffed Carrot Bundt Cake is a delicious and impressive dessert that combines the best of both worlds—rich, creamy cheesecake and moist, spiced carrot cake. The lemon glaze adds a refreshing citrusy note to the cake, while the walnuts and shredded coconut provide great texture. Whether for a holiday celebration or a family gathering, this cake will be a standout favorite!

Cheesecake Stuffed Carrot Bundt Cake

Why You’ll Love This Recipe

Ingredients

Directions