Cheesecake Stuffed Carrot Bundt Cake Recipe


Cheesecake Stuffed Carrot Bundt Cake Recipe


For the Carrot Cake:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups finely grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
For the Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
For the Cream Cheese Glaze:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk


For the Carrot Cake:
  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Mix Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and nuts (if using).
For the Cheesecake Filling:
  1. Prepare the Filling: In a medium bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
Assemble the Bundt Cake:
  1. Layer the Batter and Filling: Pour about half of the carrot cake batter into the prepared bundt pan. Spoon the cheesecake filling evenly over the batter, being careful not to let it touch the sides of the pan. Pour the remaining carrot cake batter over the cheesecake filling, spreading it out evenly.
  2. Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  3. Cool: Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
For the Cream Cheese Glaze:
  1. Prepare the Glaze: In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until combined. Gradually add the milk, one tablespoon at a time, until the glaze reaches your desired consistency.
  2. Glaze the Cake: Once the cake is completely cool, drizzle the cream cheese glaze over the top of the bundt cake.
  3. Serve: Slice and serve your delicious Cheesecake Stuffed Carrot Bundt Cake!

Enjoy this delightful combination of creamy cheesecake and moist carrot cake!