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.
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
Instructions
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- 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.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
