Cheesecake stuffed carrot bundt cake
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Cake cooling
3 hrs
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Servings
14
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Calories
534 kcal
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Course
Cake, Baked Goods
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Cuisine
American
Cheesecake stuffed carrot bundt cake
Description
Cheesecake stuffed carrot Bundt cake starts with a finely prepared batter of all-purpose flour, baking soda, salt, cinnamon, milk, vinegar, eggs, brown sugar, oil, shredded carrot, crushed pineapple, coconut flakes, and chopped walnuts. The batter is poured partly into a buttered and cocoa-dusted Bundt pan to prevent sticking, then filled with a cheesecake mixture made of cream cheese, sour cream, sugar, lemon zest, vanilla, flour, and egg piped centrally before covering it with more batter. The dual layers bake together forming a marbled effect with a cream cheese center.
The cream cheese glaze atop is a smooth blend of cream cheese, butter, vanilla, icing sugar, milk, and lemon juice, providing a silky finish that contrasts with the spiced, moist crumb of the cake. The pineapple adds moisture and mild sweetness; the coconut and walnuts contribute texture. Baking soda activated by vinegar helps the cake rise evenly while retaining a tender crumb.
This cake suits celebrations or dessert after meals, providing a pleasing balance of creamy cheesecake and vegetable-studded batter. It keeps well refrigerated for several days and offers a way to enjoy carrots and pineapple in a sweet form. The cocoa-dusted pan gives a visually appealing crust without the taste of flour dusting.
Use crushed pineapple in natural juice and drain it well to avoid thinning the batter. If needed, a smaller Bundt pan can be used with leftover batter made into cupcakes. The recipe’s notes provide guidance on substitutions and storage. Baking and cooling thoroughly help the cheesecake layer set properly.
Ingredients
- 400g/14 oz pineapple in natural juice (Note 1, crushed, canned
- butter for greasing, unsalted
- 1 tbsp cocoa powder (unsweetened), for dusting (Note 2)
Cheesecake Stuffing:
- 340g / 12 oz cream cheese softened (Note 3, block
- 1/3 cup sour cream , full fat (yoghurt also ok)
- 1/2 cup white sugar (regular/granulated)
- 2 tsp lemon zest
- 1/2 tsp vanilla extract
- 3 tbsp all-purpose flour also known as plain flour
- 1 egg at room temperature, large
Batter:
- 2 cups all-purpose flour also known as plain flour
- 2 tsp baking soda NOT baking powder, Note 4, aka bi-carb
- 1/2 tsp salt (cooking/kosher salt)
- 2 tsp cinnamon powder
- 2/3 cup milk , full fat, at room temperature (not fridge-cold)
- 1 tsp white vinegar (Note 5)
- 3 egg at room temperature, large
- 1 1/2 cups (packed) brown sugar
- 1/2 cup canola oil (or other neutral oil)
- 2 cups carrot using a box grater (2 carrots, shredded
- 1/4 cup desiccated coconut , unsweetened (finely shredded, not large flakes)
- 1 cup walnuts , roughly chopped
Thick cream cheese glaze:
- 115 g / 4 oz cream cheese , softened (Note 3)
- 30g/ 2 tbsp butter softened, unsalted
- 1/2 tsp vanilla extract
- 2 cups icing sugar sifted, soft, aka powdered sugar
- 1 1/2 tbsp milk , full-fat, plus more as needed
- 1 tbsp lemon juice
Instructions
- Preheat oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan (Note 6) with butter, then dust well with cocoa, shaking out excess. (Why cocoa? See Note 2)
- Prep pineapple - Drain pineapple in a colander, pressing out excess juice and reserving. Set pineapple and juice aside.
- Cheesecake filling - Using an electric beater, beat the cream cheese, sour cream, sugar, lemon and vanilla just until smooth. Beat in flour, just until incorporated. Beat in egg until mixed in. Transfer cheesecake mix into a piping bag and refrigerate until required.
- Batter - Whisk together the flour, baking soda, salt, and cinnamon in a large bowl. Set aside. In a separate bowl, combine the milk, vinegar, eggs, brown sugar, canola oil, and ¼ cup of the reserved pineapple juice. Whisk until smooth, then stir in the crushed pineapple, shredded carrot, coconut flakes, and walnuts, if using. Pour this over the flour mixture and gently stir until combined.
- Assemble - Pour about 2 1/2 cups of batter into the Bundt pan. Cut a 1.8cm / 3/4" hole in the end of the piping bag. Pipe a ring of the filling directly on top of the batter—avoid touching sides of pan. Cover with remaining batter.
- Bake for 30 minutes. Remove, cover loosely with foil and bake for another 30 minutes. Check with a skewer to ensure it's cooked (straight down into cheesecake, and also on the inner wall of the ring)
- Glaze - Cool 20 minutes in the pan. Invert on to a rack and allow to fully cool. Spoon the glaze on top, allowing it to drip down the sides of the cake. Sprinkle with walnuts, if using. Cut with a hot knife (for neater slices) and serve!
Cream cheese glaze:
- Beat butter, cream cheese, and vanilla until smooth. Beat in icing sugar in two batches, starting on a low speed first (to avoid powder storm!).
- Adjust thickness - Beat in milk and lemon juice. Add extra milk 1 teaspoon at a time until it becomes a thick glaze - BE CAREFUL, it will go from too thick to too thin with just a tiny bit of milk! GOAL: a glaze you can spoon onto the cake, so it oozes thickly down the sides, rather than being thin and transparent like most glazes.
Notes
- Press the pineapple well to remove excess liquid to prevent a wet batter; reserve leftover juice for other uses like smoothies.
- Dust the Bundt pan with cocoa powder rather than flour to avoid visible white patches on the cake surface.
- Soft block cream cheese is preferred for the cheesecake filling and glaze for better texture.
- Baking soda activates with vinegar to properly leaven the cake, giving it lift and a tender crumb.
- If using a smaller Bundt pan, reduce batter accordingly and bake cupcakes with excess batter.
- Store leftovers in the fridge for up to 5 days; freezing is not recommended due to moisture content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534cal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 70mg | 23% |
| Sodium | 492mg | 21% |
| Potassium | 327mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 55g | 110% |
| Vitamin A | 3412IU | 68% |
| Vitamin C | 5mg | 6% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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