Introduction

This cheesecake stuffed carrot Bundt cake is a delightful twist on a classic favorite. Moist and spiced carrot cake surrounds a creamy, tangy cheesecake center, all topped with a luscious cream cheese glaze. Perfect for gatherings or a special treat at home.

The image shows a slice of carrot cake with three main layers. The bottom layer is a moist, brownish-orange carrot cake with visible pieces of carrot and bits of nuts. On top of this is a thick, creamy white cheesecake filling, smooth in texture and dense. The entire slice is covered with a creamy white frosting that drips slightly down the sides, topped with small pieces of chopped walnuts scattered on the frosting and around the plate. The slice sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g (14 oz) can crushed pineapple in natural juice
Unsalted butter, for greasing

1 tbsp unsweetened cocoa powder, for dusting
340g (12 oz) cream cheese block, softened

1/3 cup full-fat sour cream (or yoghurt)
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
2 cups plain/all-purpose flour
2 tsp baking soda (NOT baking powder)

1/2 tsp salt
2 tsp ground cinnamon
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 (about 2 carrots)
1/4 cup unsweetened desiccated coconut (finely shredded)

1 cup walnuts, roughly chopped (optional)
115g (4 oz) cream cheese, softened (for glaze)
30g (2 tbsp) unsalted butter, softened (for glaze)

1/2 tsp vanilla extract (for glaze)
2 cups sifted soft icing sugar/powdered sugar (for glaze)
1 1/2 tbsp full-fat milk, plus more as needed (for glaze)

1 tbsp lemon juice (for glaze)

Instructions

Step 1: Preheat the oven to 200°C (400°F), or 180°C fan. Grease a 12-cup (3 litre) Bundt pan with butter and dust it well with cocoa powder, then shake out the excess.
Step 2: Drain the crushed pineapple in a colander, pressing out the excess juice. Reserve the juice for later use.

Step 3: For the cheesecake filling, beat the cream cheese, sour cream, sugar, lemon zest, and vanilla extract with an electric mixer until smooth. Beat in the flour just until combined, then add the egg and mix well. Transfer this mixture to a piping bag and refrigerate until needed.
Step 4: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. In another 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, desiccated coconut, and walnuts if using.
Step 5: Pour the wet ingredients over the dry ingredients and gently stir until just combined.

Step 6: Pour about 2 1/2 cups of the batter into the prepared Bundt pan. Cut a 3/4 inch (1.8 cm) hole at the tip of the piping bag and pipe a ring of the cheesecake filling on top of the batter, avoiding the pan’s sides. Cover with the remaining batter.
Step 7: Bake for 30 minutes. Remove the cake and cover loosely with foil. Bake for an additional 30 minutes. Check doneness by inserting a skewer straight down into the cheesecake and also into the inner wall of the ring; it should come out mostly clean.
Step 8: Let the cake cool for 20 minutes in the pan, then invert onto a rack to cool completely.

Step 9: For the cream cheese glaze, beat the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the icing sugar in two batches, starting on low speed to avoid a sugar cloud.
Step 10: Beat in the milk and lemon juice to adjust the glaze to a thick but pourable consistency. Add milk 1 teaspoon at a time to avoid making it too thin. Spoon the glaze over the cooled cake, allowing it to drip down the sides. Sprinkle with walnuts if desired. Cut with a hot knife for clean slices and serve.

Tips & Variations

Use room temperature eggs and dairy to ensure smooth mixing and better cake texture.

Replace walnuts with pecans or omit nuts if preferred.
Adding shredded coconut brings a subtle tropical note but can be left out if unavailable.
Dusting the pan with cocoa powder instead of flour helps the cake release more cleanly and adds a slight chocolate undertone.

Storage

Store the Bundt cake covered in the refrigerator for up to 4 days to keep the cheesecake filling fresh. Before serving, you can let it come to room temperature or warm slices slightly in the microwave for about 10 seconds. Leftovers can also be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge.

How to Serve

A round bundt cake with a dark brown outer layer sits on a wooden serving board. The cake has thick white icing dripping unevenly over the top and down the sides, with small pieces of chopped nuts sprinkled across the icing and scattered around the board. One slice is cut out showing three layers: a dark brown outer layer, a middle light brown textured layer, and a creamy white inner center. In the background, there are stacked white plates with gold-colored forks on top, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder instead of baking soda?

It’s best to use baking soda as called for because it reacts with the acidic ingredients like vinegar and pineapple juice to properly leaven the cake. Baking powder may not produce the same rise or texture.

How do I avoid the cheesecake filling sinking to the bottom?

Piping the cheesecake filling onto the batter and avoiding contact with the pan edges helps it stay centered surrounded by the batter during baking. Also, chilling the filling before piping thickens it slightly, reducing sinking.