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Cheesecake Stuffed Carrot Bundt Cake Recipe

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This Cheesecake Stuffed Carrot Bundt Cake is a delightful treat combining moist carrot cake with a creamy cheesecake center. Enhanced with crushed pineapple, shredded carrot, and a rich cream cheese glaze, this recipe strikes a perfect balance of sweetness and texture. Baked in a Bundt pan, it's ideal for special occasions or teatime indulgence.

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 (using a box grater, about 2 carrots)
  • 1/4 cup unsweetened desiccated coconut (finely shredded, not large flakes)
  • 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 granulated sugar
  • 2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 3 tbsp plain/all-purpose flour
  • 1 large egg (at room temperature)

For the Cream Cheese Glaze:

  • 115 g / 4 oz cream cheese (softened)
  • 30g / 2 tbsp unsalted butter (softened)
  • 1/2 tsp vanilla extract
  • 2 cups sifted soft icing sugar / powdered sugar
  • 1 1/2 tbsp full-fat milk (plus more as needed)
  • 1 tbsp lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan thoroughly with butter and dust it well with cocoa powder, then shake out any excess. This helps prevent sticking and adds a subtle chocolate flavor.
  2. Drain Pineapple: Drain the crushed pineapple in a colander, pressing out excess juice and reserve the juice separately. Set both aside for later use.
  3. Make Cheesecake Filling: Using an electric mixer, beat the softened cream cheese, sour cream, sugar, lemon zest, and vanilla extract until smooth and creamy. Beat in the flour just until incorporated, then add the egg and mix until combined. Transfer this cheesecake mixture into a piping bag and refrigerate until needed.
  4. Prepare Cake Batter Dry Ingredients: In a large bowl, whisk together the plain flour, baking soda, salt, and cinnamon powder. Set aside.
  5. Prepare Cake Batter Wet Ingredients: In a separate bowl, whisk together the milk, white vinegar, eggs, brown sugar, canola oil, and 1/4 cup of the reserved pineapple juice until smooth. Stir in the crushed pineapple, shredded carrot, desiccated coconut, and chopped walnuts (if using).
  6. Combine Batter: Pour the wet ingredients over the dry flour mixture and gently stir until just combined, being careful not to overmix.
  7. Assemble Cake: Pour about 2 1/2 cups of batter into the prepared Bundt pan. Cut a 1.8 cm (3/4 inch) hole at the end of the cheesecake filling piping bag, and pipe a ring of cheesecake filling directly over the batter in the pan, avoiding touching the sides. Cover the cheesecake ring carefully with the remaining batter.
  8. Bake: Bake uncovered for 30 minutes. Remove from the oven and loosely cover with foil, then continue baking for another 30 minutes. Use a skewer to check doneness by testing into the cheesecake layer and the inner walls; it should come out clean or with moist crumbs but no wet batter.
  9. Cool and Glaze: Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack and cool fully. Once cooled, spoon the cream cheese glaze over the top, letting it drip down the sides. Optionally, sprinkle additional walnuts on top. For neater slices, cut the cake with a hot knife.
  10. Prepare Cream Cheese Glaze: Beat the softened butter, cream cheese, and vanilla extract together until smooth using an electric mixer. Gradually add the sifted icing sugar in two batches, starting at low speed to avoid a powder cloud. Beat in milk and lemon juice, adding extra milk teaspoon by teaspoon until the glaze is thick enough to spoon and ooze down the cake rather than run thinly.

Notes

  • Note 1: Use crushed pineapple in natural juice, not syrup, to control sweetness and moisture levels.
  • Note 2: Cocoa powder dusting prevents sticking and adds a subtle chocolate flavor to the crust.
  • Note 3: Softened cream cheese at room temperature ensures smooth mixing for both the filling and glaze.
  • Note 4: Baking soda is essential for proper rise and texture; do not substitute with baking powder.
  • Note 5: Adding vinegar to milk creates buttermilk, which reacts with baking soda to leaven the cake.
  • Note 6: Use a 12-cup Bundt pan (approximately 3 liters) for proper volume and baking time.

Find it online: https://cozyplatter.com/cheesecake-stuffed-carrot-bundt-cake-recipe/