Description

This Cheesecake Stuffed Carrot Bundt Cake is a delightful twist on classic carrot cake. Moist, spiced carrot cake envelops a smooth and tangy cheesecake filling, baked to perfection in a Bundt pan and topped with a luscious cream cheese glaze. The addition of crushed pineapple, coconut flakes, and walnuts adds extra texture and flavor, making this dessert a crowd-pleaser perfect for any occasion.

Ingredients

Scale

Cheesecake Filling

340g / 12 oz cream cheese block, softened
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 plain/all-purpose flour
1 large egg, at room temperature

Carrot Cake Batter

2 cups plain/all-purpose flour
2 tsp baking soda/bi-carb (NOT baking powder)
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
3 large eggs, at room temperature
1 1/2 cups (packed) brown sugar
1/2 cup canola oil (or other neutral oil)
400g/14 oz can crushed pineapple in natural juice
2 cups shredded carrot (about 2 large carrots)
1/4 cup desiccated coconut, unsweetened (finely shredded, not large flakes)
1 cup walnuts, roughly chopped (optional)

Glaze

115 g / 4 oz cream cheese, softened
30g / 2 tbsp unsalted butter, softened
1/2 tsp vanilla extract
2 cups soft icing sugar / powdered sugar, sifted
1 1/2 tbsp milk, full-fat, plus more as needed
1 tbsp lemon juice

Other

Unsalted butter, for greasing the Bundt pan
1 tbsp cocoa powder (unsweetened), for dusting

Instructions

Preheat and Prepare Pan: Preheat your oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan well with unsalted butter, then dust it evenly with unsweetened cocoa powder to coat. Shake out any excess cocoa. This helps prevent sticking and adds a subtle chocolate hint to the crust.
Drain Pineapple: Drain the crushed pineapple in a colander, pressing gently to remove excess juice. Reserve the juice for use in the batter. Set the pineapple aside.
Make Cheesecake Filling: In a mixing bowl, use an electric beater to combine softened cream cheese, sour cream, white sugar, lemon zest, and vanilla extract until smooth and creamy. Beat in the flour until just combined, then incorporate the egg until fully mixed in. Transfer the cheesecake filling into a piping bag and refrigerate until ready to assemble.
Prepare Cake Batter Dry Ingredients: In a large bowl, whisk together the plain flour, baking soda, salt, and cinnamon powder. Set aside.
Prepare Cake Batter Wet Ingredients: In another bowl, whisk together the milk, white vinegar, eggs, brown sugar, canola oil, and 1/4 cup of the reserved pineapple juice until smooth. Stir in the drained crushed pineapple, shredded carrot, desiccated coconut, and walnuts if using.
Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
Assemble the Cake: Pour about 2 1/2 cups of the batter into the prepared Bundt pan. Cut a 1.8 cm / 3/4 inch hole at the tip of the piping bag filled with the cheesecake mixture. Pipe a circular ring of cheesecake filling onto the batter in the pan, avoiding the edges so the filling stays centered. Cover the filling with the remaining batter.
Bake: Bake the cake for 30 minutes, then remove from the oven and cover loosely with aluminum foil. Return the cake to the oven and bake for another 30 minutes or until a skewer inserted through both cake and cheesecake ring comes out clean. Check the inner wall of the cheesecake ring as well to ensure it is fully set.
Cool the Cake: Allow the cake to cool in the pan for 20 minutes. Then invert onto a cooling rack and let it cool completely.
Prepare Cream Cheese Glaze: Beat the softened butter, cream cheese, and vanilla extract together until smooth and creamy. Gradually beat in the sifted icing sugar in two batches, starting on low speed to prevent powder clouds. Then, beat in the milk and lemon juice. Add extra milk by teaspoonfuls until the glaze reaches a thick but spoonable consistency that drips thickly down the sides of the cake.
Glaze and Serve: Spoon the cream cheese glaze generously over the cooled cake, letting it drip attractively down the sides. Optionally, sprinkle additional chopped walnuts on top. For clean slices, cut the cake with a hot knife. Serve and enjoy!

Notes

The crushed pineapple used should be in natural juice, not syrup, to avoid excess sweetness.
Dusting the Bundt pan with cocoa powder instead of flour prevents white residue on the cake and adds a subtle chocolate flavor.
Softened cream cheese at room temperature is vital for smooth batter and filling without lumps.
Baking soda, not baking powder, is essential for the proper rise and texture when using acidic ingredients like vinegar and pineapple juice.
The white vinegar reacts with the baking soda to help leaven the cake batter.
Use a 12-cup (3 litre) Bundt pan to ensure enough room for the filling and batter layers.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake, cheesecake filling, Bundt cake, cream cheese glaze, pineapple, coconut, walnuts, moist cake, spiced cake