Introduction

This cheesecake stuffed carrot Bundt cake is a delightful twist on a classic carrot cake, featuring a luscious cream cheese filling right in the center. Moist, spiced, and topped with a rich cream cheese glaze, it’s perfect for special occasions or a cozy afternoon treat.

A slice of cake sits on a white plate with a white marbled surface underneath. The cake has three visible layers: the bottom layer is a textured brown carrot cake with bits of nuts and carrot, the middle layer is a creamy light yellow cheesecake core, and the top layer is a smooth white cream cheese frosting that drips down the side. The slice is topped with chopped walnuts scattered on the frosting. In the background, part of the remaining cake is visible on a wooden board, also covered with white frosting. A gold spoon is placed beside the plate. 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 (yogurt also ok)
1/2 cup white 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 (cooking or kosher salt)
2 tsp cinnamon powder
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 your oven to 200°C (400°F) or 180°C fan. Grease a 12-cup (3 litre) Bundt pan thoroughly with butter, then dust it with cocoa powder, shaking out any excess. This helps prevent sticking and adds a subtle chocolate note.
Step 2: Drain the crushed pineapple in a colander, pressing to remove excess juice but reserving the juice for later use. Set both aside.
Step 3: Prepare the cheesecake filling by beating the softened cream cheese, sour cream, white sugar, lemon zest, and vanilla extract with an electric mixer until smooth. Add the 3 tablespoons of flour and mix until just combined, then beat in the large egg until fully incorporated. Transfer this mixture into a piping bag and refrigerate until needed.
Step 4: In a large bowl, whisk together the 2 cups flour, baking soda, salt, and cinnamon powder. In another bowl, combine the milk, white vinegar, eggs, brown sugar, canola oil, and ¼ cup of the reserved pineapple juice. Whisk this wet mixture until smooth, then stir in the crushed pineapple, shredded carrot, desiccated coconut, and walnuts if using. Pour the wet ingredients over the dry and gently stir until just combined.
Step 5: Pour approximately 2 1/2 cups of the batter into the prepared Bundt pan. Cut a 1.8 cm (3/4 inch) hole at the end of the piping bag and pipe a ring of the cheesecake filling on top of the batter, keeping it away from the pan edges. Carefully cover the filling with the remaining batter.
Step 6: Bake the cake for 30 minutes. Then loosely cover the pan with foil and bake for an additional 30 minutes. Test doneness by inserting a skewer into the cheesecake ring and the inner wall of the filling; it should come out mostly clean.
Step 7: Let the cake cool in the pan for 20 minutes, then invert it onto a wire rack to cool completely.
Step 8: For the cream cheese glaze, beat the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the sifted icing sugar in two batches, starting on low speed to avoid a sugar cloud. Once combined, add the milk and lemon juice, one teaspoon at a time, until the glaze is thick enough to spoon and slowly drip down the cake sides.
Step 9: Spoon the glaze over the cooled cake, allowing it to drip down the sides. If desired, sprinkle with additional walnuts. Use a hot knife to slice for clean portions, and serve.

Tips & Variations

Use fresh or frozen grated carrot if you don’t have fresh on hand; just squeeze out excess moisture to keep the batter balanced.
For a nut-free version, omit walnuts or substitute with toasted sunflower seeds for crunch.
The cocoa dusting on the pan helps the cake release easily and adds a subtle flavor; if unavailable, use extra butter and flour instead.
Room temperature ingredients help the batter mix more smoothly and bake evenly.
For a lighter glaze, reduce the butter slightly or add a touch more lemon juice for tang.

Storage

Store the cake covered loosely with foil or in an airtight container in the refrigerator for up to 4 days. The cream cheese filling and glaze mean it’s best kept chilled. Before serving, bring to room temperature or warm slightly in the microwave (about 15 seconds) for a softer texture. If you need to store longer, freeze the cake (without glaze) wrapped tightly for up to 2 months; thaw overnight in the fridge and add glaze fresh before serving.

How to Serve

A slice of carrot cake with three layers is shown on a white plate, sitting on a white marbled surface. The bottom layer is thick and brown with visible pieces of nuts and carrots, textured and moist. The middle layer is a dense, creamy, pale yellow filling that stands out clearly. The top layer is a smooth white frosting that drips slightly down the sides and is sprinkled with chopped walnuts. In the background, the whole cake is partially visible with the same frosting and walnut topping. A gold spoon and a fork are placed near the plate. 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?

No, this recipe specifically requires baking soda for the proper rise and texture. Baking powder will not give the desired results.

Why is the cake dusted with cocoa powder instead of flour?

Cocoa powder helps create a non-stick surface in the Bundt pan and adds a subtle flavor that complements the carrot and cream cheese. It also helps the cake release more easily than flour would.