Description

This decadent Cheesecake Stuffed Carrot Bundt Cake combines moist, spiced carrot cake batter with a creamy, tangy cheesecake center, all baked in a beautifully shaped Bundt pan. Enhanced with crushed pineapple for extra moisture and sweetness, and finished with a rich cream cheese glaze and optional walnuts for crunch, this indulgent dessert is perfect for special occasions or anytime you crave a delightful twist on a classic carrot cake.

Ingredients

Scale

For the Cheesecake Filling:

340g / 12 oz cream cheese block, softened
1/3 cup full-fat sour cream (yogurt also acceptable)
1/2 cup white sugar (granulated)
2 tsp lemon zest
1/2 tsp vanilla extract
3 tbsp plain/all-purpose flour
1 large egg, at room temperature

For the Carrot Cake Batter:

400g / 14 oz can crushed pineapple in natural juice (drained, reserve juice)
2 cups plain/all-purpose flour
2 tsp baking soda (bicarbonate of soda, NOT baking powder)
1/2 tsp salt (cooking/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 medium carrots)
1/4 cup desiccated coconut, unsweetened (finely shredded)
1 cup walnuts, roughly chopped (optional)

For Greasing & Dusting:

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

For the Cream Cheese Glaze:

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

Instructions

Preheat and Prepare Pan: Preheat oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan thoroughly with butter, then dust well with cocoa powder, shaking out any excess. The cocoa powder helps prevent the cake from sticking without leaving a white residue.
Prepare Pineapple: Drain the crushed pineapple in a colander, pressing gently to remove excess juice. Reserve the juice for use in the batter. Set pineapple and juice aside.
Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese, sour cream, sugar, lemon zest, and vanilla extract together until smooth. Add flour and beat just until combined. Beat in the egg until fully incorporated. Transfer the cheesecake mixture into a piping bag and refrigerate until needed to keep firm.
Prepare the Carrot Cake Batter: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon powder; set aside. In a separate bowl, combine milk, white vinegar, eggs, brown sugar, canola oil, and 1/4 cup reserved pineapple juice. Whisk until smooth. Stir in the drained crushed pineapple, shredded carrot, desiccated coconut, and walnuts if using. Pour the wet ingredients over the dry ingredients and gently fold until just combined—avoid overmixing.
Assemble the Cake: Pour about 2 1/2 cups of the carrot cake batter into the prepared Bundt pan. Cut a 1.8 cm (3/4 inch) hole in the end of the piping bag containing cheesecake filling. Pipe a ring of cheesecake filling on top of the batter in the pan, making sure it does not touch the sides. Carefully cover with the remaining carrot cake batter.
Bake: Place the Bundt pan in the preheated oven and bake for 30 minutes. Remove from oven, loosely cover the cake with foil to prevent over-browning, and bake for an additional 30 minutes. Use a skewer to test doneness by inserting it through the cheesecake ring and into the outer cake areas; it should come out mostly clean.
Cool and Glaze: Cool the cake in the pan for 20 minutes, then invert onto a cooling rack and allow to fully cool. Prepare the glaze while cake cools.
Make Cream Cheese Glaze: Beat together softened butter, cream cheese, and vanilla extract until smooth. Gradually beat in powdered icing sugar in two batches on low speed to avoid a sugar dust cloud. Add milk and lemon juice, beating to achieve a thick, spoonable glaze that will drip thickly down the cake sides. Add milk 1 teaspoon at a time to adjust consistency.
Serve: Spoon the glaze over the cooled Bundt cake, letting it drip down the sides. Optionally, sprinkle additional chopped walnuts on top. Use a hot knife for neater slices when serving.

Notes

Note 1: Use crushed pineapple in natural juice, not syrup, to keep the cake from becoming overly sweet and sticky.
Note 2: Dusting the Bundt pan with cocoa powder instead of flour after greasing helps prevent a white residue on the cake surface and complements the cake’s flavors.
Note 3: For best results, cream cheese should be softened to room temperature to blend smoothly into fillings and glaze.
Note 4: Use baking soda/bicarbonate of soda, not baking powder, for the correct rise and texture in this recipe.
Note 5: The vinegar combined with milk creates buttermilk, which tenderizes the crumb and reacts with baking soda.
Note 6: A 12-cup Bundt pan is ideal for this recipe to accommodate the batter and cheesecake filling in the ring shape.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cheesecake stuffed carrot cake, Bundt cake, carrot cake with cream cheese filling, pineapple carrot cake, cream cheese glaze