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Cheesecake stuffed carrot bundt cake
Recipe video above. Perfect for a party, this combines two holiday favorites into one - a carrot Bundt cake with creamy cheesecake inside! A combination that everybody adores. Inspired by a cake spied on my friend Jennifer Sabin Sattley’s website, Carlsbad Cravings (love!).You will need 2 full blocks of cream cheese for this recipe. Take care with the glaze thickness - keep it thick so it blankets the cake generously. Not the usual thin see-through glaze. Feel so cheated!
👥 14 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min🔥 Cook: 1h👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●colander
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan (Note 6) with butter, then dust well with cocoa, shaking out excess. (Why cocoa? See Note 2)
2
Prep pineapple - Drain pineapple in a colander, pressing out excess juice and reserving. Set pineapple and juice aside.
3
Cheesecake filling - Using an electric beater, beat the cream cheese, sour cream, sugar, lemon and vanilla just until smooth. Beat in flour, just until incorporated. Beat in egg until mixed in. Transfer cheesecake mix into a piping bag and refrigerate until required.
large egg (, at room temperature)1large eggs (, at room temperature)3
4
Batter - Whisk together the flour, baking soda, salt, and cinnamon in a large bowl. Set aside. In a separate bowl, combine the milk, vinegar, eggs, brown sugar, canola oil, and ¼ cup of the reserved pineapple juice. Whisk until smooth, then stir in the crushed pineapple, shredded carrot, coconut flakes, and walnuts, if using. Pour this over the flour mixture and gently stir until combined.
large egg (, at room temperature)1large eggs (, at room temperature)3shredded carrot (, using a box grater (2 carrots))2 cupswalnuts (, roughly chopped)1 cup
5
Assemble - Pour about 2 1/2 cups of batter into the Bundt pan. Cut a 1.8cm / 3/4" hole in the end of the piping bag. Pipe a ring of the filling directly on top of the batter—avoid touching sides of pan. Cover with remaining batter.
cups (packed) brown sugar1 1/2
6
Bake for ⏱️ 30 minutes. Remove, cover loosely with foil and bake for another ⏱️ 30 minutes. Check with a skewer to ensure it's cooked (straight down into cheesecake, and also on the inner wall of the ring)
7
Glaze - Cool ⏱️ 20 minutes in the pan. Invert on to a rack and allow to fully cool. Spoon the glaze on top, allowing it to drip down the sides of the cake. Sprinkle with walnuts, if using. Cut with a hot knife (for neater slices) and serve!
walnuts (, roughly chopped)1 cup
8
Cream cheese glaze:
9
Beat butter, cream cheese, and vanilla until smooth. Beat in icing sugar in two batches, starting on a low speed first (to avoid powder storm!).
10
Adjust thickness - Beat in milk and lemon juice. Add extra milk 1 teaspoon at a time until it becomes a thick glaze - BE CAREFUL, it will go from too thick to too thin with just a tiny bit of milk! GOAL: a glaze you can spoon onto the cake, so it oozes thickly down the sides, rather than being thin and transparent like most glazes.
lemon juice1 tbsp
Nutrition Facts
calories
534 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
3 g
sugar Content
55 g
sodium Content
492 mg
protein Content
11 g
trans Fat Content
0.1 g
cholesterol Content
70 mg
carbohydrate Content
74 g
saturated Fat Content
7 g
unsaturated Fat Content
15 g
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