Carrot Bundt Cake with Creamy Cheesecake Filling
This Cheesecake Stuffed Carrot Bundt Cake offers the perfect marriage of moist, spiced carrot cake and creamy, tangy cheesecake. The sweet, spiced carrot cake envelops a luscious cheesecake center, with chopped walnuts for texture then finished off with a rich cream cheese glaze. See note on using a smaller bundt pan for this recipe. Recipe adapted from Recipe Tin Eats.On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/carrot-bundt-cake/
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Ingredients
- unsalted butter, softened for greasing the pan
- 10g (2 tbsp) natural cocoa powder, unsweetened for dusting the pan
Cheesecake Filling
- 340g cream cheese block softened
- 77g (⅓ cup) sour cream (preferably full-fat) at room temperature
- 100g (½ cup) granulated white sugar
- 2 tsp lemon zest
- ½ tsp pure vanilla extract
- 24g (3 tbsp) all-purpose flour/ plain flour (if measuring by cups, use the spoon & level method)
- 50g egg (weight is without shell) (about 1 large egg in North America)
Carrot Cake Batter
- 300g (2⅓ cups + 1 tbsp) all-purpose flour/ plain flour (if measuring by cups, use the spoon & level method)
- 2 tsp baking soda/ bi-carb
- ½ tsp fine sea salt/ table salt
- 2 tsp cinnamon powder
- 160g (⅔ cup) milk, full-fat at room temperature
- 1 tsp white vinegar
- 150g eggs (weight is without shell) (about 3 large eggs in North America)
- 300g (1½ cups, packed) brown sugar
- 112g (½ cup) canola oil sub with any other neutral oil like avocado oil, vegetable oil
- (¼ cup) pineapple juice
- 200g crushed pineapple, drained
- (about 2 cups, loosely packed) shredded carrots
- (about 1 cup) walnuts roughly chopped
Cream Cheese Glaze
- 28g (2 tbsp) unsalted butter softened
- 115g cream cheese softened
- ½ tsp pure vanilla extract
- 230g (2 cups) icing sugar/ powdered sugar/ confectioners sugar
- 1½ tbsp milk
- 1 tbsp fresh lemon juice
Instructions
- PREP: Preheat your oven to 400°F /200°C (no fan). Grease a 12-cup (3-litre) Bundt pan with butter, then lightly dust it with cocoa powder, tapping out any excess.Prepare the pineapple: Drain the canned crushed pineapple in a fine sieve or colander, pressing gently to release any excess juice. Measure 200g of crushed pineapple and 1/4 cup of the pineapple juice. Set both aside for later use.PRO TIP: Cocoa powder is used to dust the pan to prevent the cake from sticking, as it blends seamlessly into the surface of the cake and doesn’t affect the flavor. If you use flour, you might end up with visible white spots on the finished cake.unsalted butter, softened, 10g (2 tbsp) natural cocoa powder, unsweetened
- Make the cheesecake filling: In a mixing bowl, beat the cream cheese, sour cream, sugar, lemon zest, and vanilla extract together using an electric mixer until smooth and creamy. Add the flour, mixing just until it’s incorporated. Beat in the egg until fully combined. Transfer the cheesecake filling into a piping bag and refrigerate it while you prepare the cake batter.340g cream cheese block, 77g (⅓ cup) sour cream (preferably full-fat), 100g (½ cup) granulated white sugar, 2 tsp lemon zest, ½ tsp pure vanilla extract, 24g (3 tbsp) all-purpose flour/ plain flour, 50g egg (weight is without shell)
- Prepare the cake batter: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.300g (2⅓ cups + 1 tbsp) all-purpose flour/ plain flour, 2 tsp baking soda/ bi-carb, ½ tsp fine sea salt/ table salt, 2 tsp cinnamon powder
- In a separate bowl, combine the milk, white vinegar, eggs, brown sugar, and canola oil, along with ¼ cup of the reserved pineapple juice. Whisk until smooth and well combined. Stir in the drained pineapple, grated carrots, and chopped walnuts (if using).160g (⅔ cup) milk, full-fat, 1 tsp white vinegar, 150g eggs (weight is without shell), 300g (1½ cups, packed) brown sugar, 112g (½ cup) canola oil, (¼ cup) pineapple juice, (about 2 cups, loosely packed) shredded carrots, 200g crushed pineapple, drained, (about 1 cup) walnuts
- Gently fold or whisk the wet ingredients into the dry flour mixture (in Step 3) until just combined. Be careful not to overmix!
- Assemble the cake: Pour about 2 ½ cups of the batter into the prepared Bundt pan.
- Cut a 3/4-inch hole in the piping bag, and pipe a ring of the cheesecake filling directly on top of the batter, being careful not to touch the inner wall of the ring and the sides of the pan.
- Finish by covering the cheesecake filling with the remaining batter.
- Bake the cake: Place the pan in the oven and bake for 30 minutes. After this time, remove the pan, cover it loosely with foil, and return it to the oven to bake for an additional 30 minutes. To check for doneness, insert a skewer into the center of the cake. It should come out clean, and the cake slightly pulls away from the sides of the pan.PRO TIP: For accuracy, your cake is done when the internal temperature is between 200 and 210°F (93–99°C). Refer to this Baked Goods Doneness Temperature Chart.Allow the cake to cool in the pan for about 20 minutes before inverting it onto a wire rack to cool completely.
- Make the cream cheese glaze: While the cake cools, prepare the glaze by beating together the softened butter, cream cheese, and vanilla extract until smooth.115g cream cheese, 28g (2 tbsp) unsalted butter, ½ tsp pure vanilla extract
- Gradually add the powdered sugar in two batches, starting at a low speed to prevent the sugar from flying everywhere.230g (2 cups) icing sugar/ powdered sugar/ confectioners sugar
- Once fully combined, beat in the milk and lemon juice. The glaze is thick but pourable. It should flow slowly over the cake but not be too runny. If your glaze is too thick, add more milk, a teaspoon at a time, until the glaze is thick but pourable. It should not be thin and transparent.1½ tbsp milk, 1 tbsp fresh lemon juice
- Finish and serve: Once the cake has cooled completely, drizzle the glaze generously over the top, letting it drip down the sides. Optionally, sprinkle some chopped walnuts over the glaze for added texture. For clean slices, use a hot knife to cut the cake.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Since we used oil instead of butter, this cake can be enjoyed chilled or at room temperature.
Bundt pan: You can also use a 10-cup (2.5 L) Bundt pan. Just remove ¾ cup of batter (you can make cupcakes with excess), and only use 2 cups batter in the base of the Bundt cake (refer to step 6) before adding the cheesecake filling. Since there's lesser amount of cake batter in the pan, baking time may differ. Start checking if the cake is done 10 minutes before the suggested time in the recipe.
