4.3 from 39 votes
Carrot Bundt Cake Recipe with Cheesecake Filling
My Carrot Bundt Cake recipe is unlike anything you've had: fresh carrots, sweet pineapple, and a cheesecake filling!
Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 12 Slices
Course:
Dessert
Cuisine:
American
Ingredients
- 2 1/2 cups (12 1/2oz/355 g) all-purpose flour
- 1 cup (8 oz/225g) cream cheese (softened)
- 1/4 cup (2oz/57g) cream cheese (at room temperature)
- 1/2 cup (1 1⁄2oz/43g) shredded coconut (toasted for garnish)
- 1 1/2 teaspoons baking soda
- 1/3 cup (2 1⁄2 oz/71g) sugar
- 1/2 tablespoon butter (at room temperature)
- 1 1/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 large egg (at room temperature)
- 2 tablespoons whole milk
- 1/2 teaspoon salt
- 1 cup (4oz/115g) powdered sugar (depends on how sweet you want it!!)
- 2 cups (16 oz/450g) sugar
- 4 eggs (room temperature)
- 1 cup (8 fl oz/225 ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (8 oz/225g) carrots (peeled and grated)
- 3/4 cup (3 3/4oz/106g) raisins
- 3/4 cup (2 1/4 oz/64g)) shredded coconut
- 1 cup (8 oz/225g) pineapple (crushed and strained)