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Cheesecake stuffed carrot bundt cake
5 from 46 votes

Cheesecake stuffed carrot bundt cake

This carrot Bundt cake combines shredded carrot and crushed pineapple with warm spices, topped with a creamy cheesecake filling swirled inside. The cake batter is flavored with cinnamon and baking soda, which helps it rise well and retain moisture. A thick cream cheese glaze finishes the cake, adding sweetness and tang to complement the spiced carrot and fruit elements. It’s an indulgent dessert with a moist texture and a rich, velvety filling.

Prep Time
45 mins
Cook Time
1 hr
Cake cooling
3 hrs
Servings: 14
Calories: 534 kcal
Course: Cake, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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)
  2. Prep pineapple - Drain pineapple in a colander, pressing out excess juice and reserving. Set pineapple and juice aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. 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:
  1. 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!).
  2. 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

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%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 534

% 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.