Cheesecake Stuffed Carrot Bundt Cake

Enough about me. Back to today’s recipe for you – Cheesecake Stuffed Carrot-Bundt Cake! Not usually a fan of bundt cakes. Too much cake, not enough frosting. But THIS, I’m all over! Three cake favourites in one – a creamy cheesecake stuffed inside carrot cake with a thick cream cheese glaze. YES!

Not your usual bundt cake!

This might be an unpopular opinion, but I don’t understand the appeal of bundt cakes. It’s a thick wad of cake, usually drizzled with a pretty thin glaze. No fluffy frosting sandwiched inside like a layer cake, nor smothered with whipped cream with piles of juicy fruit like pavlova. Too much cake. Not enough of the fun stuff! So I decided to up the fun-factor by stuffing it with cheesecake. Inspired by a cake I first saw on my friend Jennifer Sabin Sattley’s website, Carlsbad Cravings. Perfect for a party, it combines two holiday favorites into one – a carrot Bundt cake with creamy cheesecake inside, with a generous amount of thick cream cheese glaze!

What you need

Here’s what you need to make this.

Cheesecake filling

Basically everything you need for cheesecake!

Cream cheese – Blocks are the standard choice for cooking but actually, the spreadable cream cheese in tubs works fine too. You will need 2 whole blocks for this recipe – we use half of one block in the glaze. Sour cream – Lightens up the cheesecake a bit. Without, it’s just a little rich for my taste. I use sour cream in all my cheesecake recipes. Flour – This stabilises the cheesecake mixture. Without, it doesn’t set. Large egg at room temperature. 50 – 55g / 2 oz each, “large eggs” labelled on the carton. Make sure it isn’t fridge cold else it won’t incorporate into the mixture and you’ll end up with lumpy cheesecake. Yup – been there, done that!Egg plus the flour is what sets the filling so it doesn’t become a runny messy inside the cake. Lemon zest – Hint of freshness. Love it. Sugar – For sweetness. Regular / granulated or caster / superfine is fine here. Vanilla – For flavour.

Carrot cake bundt cake

Here’s what you need for the Carrot Cake part. It is exactly the same as my classic Carrot Cake! The “secret ingredients” in this are: Egg plus the flour is what sets the filling so it doesn’t become a runny messy inside the cake.

Crushed pineapple (canned) – this adds to the moistness of the crumb, as well as sweetness and flavour. We’re going to use all of the pineapple and some of the juice; and Coconut and walnuts (or pecans) – they add a subtle soft crunch which provides great textural contrast in this cake that has a very soft crumb.

Crushed canned pineapple in natural juice. If the liquid is sweetened, it will still work but unsweetened is better. Can’t find crushed pineapple? Just chop up rings or pieces. See above photo for commentary on why it’s a secret ingredient in this cake! Baking soda / bi-carb rather than baking powder. It’s ~3x stronger than baking powder and works better in this cake which benefits from the extra power to make it rise. It’s a sizeable cake! I haven’t tested with baking powder because I’m pretty sure the cake won’t rise as well. Vinegar activates the baking soda to give it a kick start. Don’t worry, you can’t taste it! Carrots – peeled and shredded using a standard box grater. Desiccated coconut – Finely shredded coconut, not the large flakes. Unsweetened is best (this is standard in Australia). Walnuts – For fabulous CRUNCHY! Brown sugar for caramel-y goodness and makes the cake crumb softer and more moist than white sugar. Oil instead of butter which also keeps cakes moist. Why? Simple – butter firms up. Even after melting in a cake. Oil does not. So – moister! (Is that a word??) Plain / all-purpose flour, not cake flour which will make the cake too damp. Also, self-raising flour cannot be used here. Wrong ratio of rising agent to flour. Large eggs at room temperature. 50 – 55g / 2 oz each, “large eggs” labelled on the carton. Make sure they aren’t fridge cold else they won’t incorporate into the mixture.

Thick cream cheese glaze

Not a fan of thin see-through glazes. I like mine THICK! The frosting is always the best part, right? 😀 (Though actually, in this cake, it ties with the cheesecake part. The cake is just a vehicle to deliver the glaze and cheesecake. 🤣) See above photo for commentary on why it’s a secret ingredient in this cake!

Cream cheese – The rest of the block is used for the cheesecake stuffing. Butter – For buttery richness in the glaze. Icing sugar / powdered sugar – Australia: use soft icing sugar, not pure icing sugar which is intended for hard-set icing like royal icing that you decorate biscuits with. Milk – For loosening. USE WITH CAUTION as I find glazes go from too thick to too thin with just the tiniest amount of liquid! Lemon and vanilla – For flavour.

How to make cheesecake stuffed bundt cake

OK – the making part! It’s pretty fun actually. Love piping the cheesecake filling into the cake!

1. Cheesecake filling first

Make the cheesecake filling first so it can firm up a bit in the fridge while you make the batter. This makes it easier to pipe.

2. Batter

It’s very easy – mix wet, mix dry, mix wet and dry! The goal here is to make the filling smooth but minimise the air incorporated into the mixture which can create air bubbles when baking. It’s just a visual think though, and won’t affect the taste!

3. Assemble

TIP OF THE DAY: Dust your bundt pan with cocoa powder not flour. It will blend invisibly into the cake rather than leaving white flour. 🙂 Also, dust well! Cakes stuck in a bundt pan is the worst! 😭

4. The glaze

The glaze is as simple as beating the ingredients together. Use milk to adjust the thickness of the glaze so it’s loose enough to drip slowly down the side of the cake but to cover the cake thickly. We bake at a little higher temperature than typical for cakes – 200°C/400°F (180°C fan). It needs the heat to cook the cake with all the extra moisture inside from the cheesecake. Also, the slightly higher heat cooks the cake on the outside more and the cheesecake less, which means – yup, you guessed it – beautifully creamy cheesecake! This is what we’re looking for. A thick glaze that covers the cake without being see-through!

Expect shape variations!!!

Your cheesecake filling shape may not be the same as pictured. It might be more like a smile, some parts of the cake might have more, some less. Some sections might not be fully surrounded by cake, some sections might be a bit wonky. I chose the best slice for the photos, and crossed my fingers when I did the cake-slice-pull-out for the video. 😀 And it doesn’t matter if it doesn’t look exactly the same. What’s important is the flavour! Creamy cheesecake, moist carrot cake and that cream cheese glaze I keep going on and one about. It’s a winning combo!! – Nagi x