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Home Cakes

Cheesecake stuffed carrot bundt cake

By:Nagi
Published:7 Apr '23Updated:8 Apr '23
127 Comments
Recipe v Video v Dozer v

HOT OFF THE PRESS: I found out my cookbook made the New York Times Best Sellers list!! Much screeching, jumping and tears, captured in this home movie ❤️:

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!

Slice of Cheesecake stuffed carrot bundt cake
Cheesecake stuffed carrot bundt cake on a platter ready to be served

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!

Glazing Cheesecake stuffed carrot bundt cake

What you need

Here’s what you need to make this.

Cheesecake filling

Basically everything you need for cheesecake!

Ingredients in Cheesecake stuffed carrot bundt cake
  • 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:

  • 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.

Ingredients in Carrot Cake
  • 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. 🤣)

Ingredients in Cheesecake stuffed carrot bundt 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.

How to make Cheesecake stuffed carrot bundt cake
  1. Beat – Beat the cream cheese, sour cream, sugar, and vanilla just until smooth. Beat in flour, just until incorporated. Then beat in the egg until mixed in.

    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!

  2. Fridge – Transfer cheesecake mix into a piping bag fitting with a 1.5 – 2 cm / ~0.6″ round nozzle. Then refrigerate while you assemble the rest of the cake.

2. Batter

It’s very easy – mix wet, mix dry, mix wet and dry!

How to make Cheesecake stuffed carrot bundt cake
  1. Drain pineapple well in a colander, pressing out excess liquid. Reserve the liquid – you need some for the batter. Use the rest for your morning smoothie!

  2. Whisk wet cake batter ingredients until smooth. Eggs, brown sugar, oil, milk and 1/4 cup of the reserved pineapple juice.

  3. Stir in carrot, coconut and walnuts.

  4. Whisk Dry ingredients in a separate bowl.

  5. Pour wet into the dry ingredients.

  6. Mix just until the flour is incorporated.

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! 😭

How to make Cheesecake stuffed carrot bundt cake
  1. Some batter – Spread 1 1/2 cups of batter into the base of the bundt pan.

  2. Pipe the cheesecake filling in. I do approximately two layers of piping. Avoid touching the walls!

  3. Cover with the remaining batter. I spoon the batter on the edges of the cake first and cover the cheesecake filling last. This helps keep the cheesecake filling where it should remain – right in the middle!

  4. Bake for 60 minutes, covering with foil at the 30 minute mark to prevent it from becoming too brown.

    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!

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.

How to make Cheesecake stuffed carrot bundt cake

This is what we’re looking for. A thick glaze that covers the cake without being see-through!

Overhead photo of Cheesecake stuffed carrot bundt cake
Close up of slice of Cheesecake stuffed carrot bundt cake
Fork cutting into Cheesecake stuffed carrot bundt cake

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


Watch how to make it

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Cheesecake stuffed carrot bundt cake

Cheesecake stuffed carrot bundt cake

Author: Nagi
Prep: 45 minutes mins
Cook: 1 hour hr
Cake cooling: 3 hours hrs
Cake, Sweet Baking
Holiday, Western
5 from 18 votes
Servings14
Tap or hover to scale
Print
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!

Ingredients

  • 400g/14 oz can crushed pineapple in natural juice (Note 1)
  • unsalted butter , for greasing
  • 1 tbsp cocoa powder (unsweetened), for dusting (Note 2)

Cheesecake Stuffing:

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

Batter:

  • 2 cups plain/all-purpose flour
  • 2 tsp baking soda/bi-carb (NOT baking powder, Note 4)
  • 1/2 tsp salt (cooking/kosher salt)
  • 2 tsp cinnamon powder
  • 2/3 cup milk , full fat, at room temperature (not fridge-cold)
  • 1 tsp white vinegar (Note 5)
  • 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 , using a box grater (2 carrots)
  • 1/4 cup desiccated coconut , unsweetened (finely shredded, not large flakes)
  • 1 cup walnuts , roughly chopped

Thick cream cheese glaze:

  • 115 g / 4 oz cream cheese , softened (Note 3)
  • 30g/ 2 tbsp unsalted butter , softened
  • 1/2 tsp vanilla extract
  • 2 cups soft icing sugar / powdered sugar , sifted
  • 1 1/2 tbsp milk , full-fat, plus more as needed
  • 1 tbsp lemon juice

Instructions

  • 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)
  • Prep pineapple – Drain pineapple in a colander, pressing out excess juice and reserving. Set pineapple and juice aside.
  • 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.
  • 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.
  • 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.
  • 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)
  • 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!

Cream cheese glaze:

  • 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!).
  • 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.

Recipe Notes:

1. Pineapple – If you can only get pineapple in syrup, that’s fine too. Be sure to press out excess liquid well otherwise batter will be a bit too wet. We will only use some of the liquid – reserve the rest for your morning smoothie!
Crushed pineapple in the US commonly comes in 20 oz cans. Just use approximately 3/4 of the can. No need to be exact here, as long as you press out liquid well. 
Pineapple pieces / rings – chop it yourself and use per recipe!
2. Cocoa powder is used to dust the pan to prevent the cake from sticking because it blends invisibly into the cake surface and you can’t taste it. If you use flour, you will end up with some visible white powder.
3. Cream cheese – Spreadable cream cheese in tubs works too.
4. Baking soda is ~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!
5. Vinegar activates the baking soda to give it a kick start. Don’t worry, you can’t taste it.
6. Bundt pan – You can also use a 10-cup (2.5 L) Bundt pan. Just remove ¾ cup of batter (and make cupcakes with excess!), and only use 2 cups batter in the base of the Bundt cake before adding the cheesecake filling.
7. Leftovers will keep for 5 days in the fridge. Not sure about freezing, but instinct tells me the cake will go a bit too wet (it’s a moist cake).
Nutrition per slice, assuming 14 slices. Don’t forget, there’s vegetables and fruit in this which offsets the butter and sugar.😀

Nutrition Information:

Calories: 534cal (27%)Carbohydrates: 74g (25%)Protein: 11g (22%)Fat: 23g (35%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 70mg (23%)Sodium: 492mg (21%)Potassium: 327mg (9%)Fiber: 3g (13%)Sugar: 55g (61%)Vitamin A: 3412IU (68%)Vitamin C: 5mg (6%)Calcium: 171mg (17%)Iron: 2mg (11%)
Keywords: bundt cake, cheesecake stuffed cake, stuffed cake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Earnestly explaining the reward that awaits him if he co-operates for a photo:

Nagi Dozer Easter selfie 2023

Said photo. (He’s totally looking at the camera, not the treats!)

Nagi Dozer Easter selfie 2023

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127 Comments

  1. Julie says

    September 23, 2023 at 6:49 pm

    5 stars
    Second time making this amazing cake! It’s amazing 😋

    Reply
  2. Michelle says

    August 30, 2023 at 6:49 pm

    I made this Sunday. It came out great. I brought the cake to work, and my coworkers loved it. I hope Dozer is doing better and not spitting his food on the floor.

    Reply
  3. Nicole Kennedy says

    June 29, 2023 at 1:15 pm

    Omg I made this today. I was dubious as to if it would actually work and it did! Absolutely delicious.

    Reply
  4. Annie Morley says

    June 25, 2023 at 9:46 pm

    5 stars
    Delicious cake. Swapped carrot with fresh grated pumpkin – can’t even tell in the finished cake! Added 50g of SR flour as it seemed very sloppy. Took 1.5 hours to cook. Turned down to 160°c for the last 30 mins. Finished cake was light and moist.

    Reply
  5. Paula says

    June 18, 2023 at 3:51 pm

    5 stars
    WOW! My husband is a carrot cake/cheesecake fan and absolutely loved this. It turned out perfect.

    Reply
  6. Cherie Swatek Fedder says

    April 21, 2023 at 2:45 pm

    Hi Nagi. Good news! I got your book today! It’s wonderful! The photos are spot on! Dozer also did a great job. I can’t wait to try something. So much to pick from, and congratulations for making the best seller list. You deserve it!

    Reply
  7. Jane H says

    April 15, 2023 at 11:51 am

    5 stars
    Navi, this recipe is great! My oven cooks hot so I took 5 minutes shorter time in 2nd bake. I bet this cake would be great in the smaller Bundt molds but bake time? Thanks for all your great recipes!

    Reply
  8. Sharyne Mendoza says

    April 14, 2023 at 5:38 pm

    You deserve it. Both of you. You are amazing, and your recipes are amazing. Made your lemon cake with almonds last week – hello gorgeous! Congratulations Nagi, you’re worth it.

    Reply
  9. Virginia Hosken says

    April 13, 2023 at 1:54 pm

    5 stars
    Excellent recipe! I followed
    your directions to a T and it turned out perfect. Perfect for our Easter Feast that included the 12-hour slow roasted lamb shoulder. Thanks Nagi xx

    Reply
  10. Don Crawford says

    April 13, 2023 at 4:18 am

    Congratulations!!! I got my cookbook a few weeks ago and love it. Dozer and you are the best!

    Reply
  11. Marija Rogan says

    April 11, 2023 at 12:43 pm

    Congratulations!!!!
    I love your recipes and all the excellent info you give.
    And, I love seeing Dozer 😍

    Reply
  12. Wade Ratcliffe says

    April 11, 2023 at 10:47 am

    Hi, congrats on the book! This Carrot / Cheesecake looks delicious. Wondering if there is a sub for the milk in the carrot cake batter? Wanting to make for my daughters engagement party, she is a carrot cake fan and he’s a cheesecake fan, but when it comes to heavy quantities of dairy, she gets a little upset in the tummy. Can easily eat around the icing and they can share the rest, divided to their desires. Any thoughts on this would be amazing. Thanks.

    Reply
  13. BEV says

    April 11, 2023 at 9:38 am

    CONGRATULATIONS NAGI & DOZER!!!

    I made the mistake of playing your video with a kitty on my lap. Now I have bloody gouges instead of a soft purry kitty – but it is worth it to see your joy! Way to go! Love the Easter bonnets!

    Love to you both!

    Reply
  14. MJ says

    April 11, 2023 at 6:34 am

    5 stars
    Help! My cake turned out dense and more like.. a brownie? Was it because my bundt pan is too small?

    Reply
    • Nagi says

      April 11, 2023 at 7:44 pm

      Hi MJ! Oh no, I’m sorry to hear you had problems 🙁 If your bundt pan was smaller you need to remove batter, there is a note in the recipe about smaller bundt pans. Wish I could’ve been there with you to trouble shoot! N x

      Reply
      • Esther Kasprzyk says

        August 19, 2023 at 9:43 am

        Oh wow what an awesome thought baking with Nagi.🥳😍 That would be a blast.

        Reply
  15. Susan says

    April 11, 2023 at 4:22 am

    I’m a big fan of your website and make many of your recipes. I saw this recipe and would love to make it but my problem is that although my family loves carrot cake we’re not fans of the coconut and pineapple. Any suggestions on making it without those ingredients???

    Reply
  16. Suzanne W Weber says

    April 11, 2023 at 2:42 am

    I’m thinking about make this recipe as cupcakes (because I want to decorate the tops). Any thoughts on the baking time? Should I follow the 1/2 without/half with foil with cupcake size?

    Reply
    • Esther Kasprzyk says

      August 19, 2023 at 9:45 am

      Did you make cupcakes? I would like to make cupcakes too and was wondering if you have it any advice for me?

      Reply
  17. Melinda says

    April 10, 2023 at 12:32 pm

    5 stars
    Oh what fun to mis en place! Nagi, this was such an interesting undertaking. Thank you very much for your detailed instructions, excellent photos, lots of notes and always fabulous writing style. I thought my diligence was spot on, but there is room for improvement. The errors and two substitutions made zero difference in such a tasty cake. Next time I will weigh my eggs and ensure only whole milk is used in the glaze. Substituting almond oil for the vanilla and reserved pineapple liquid for the lemon juice in the frosting worked out well. The glaze turned into thick frosting because of the inadvertent use of heavy cream 😂. Still good, but not a pretty finish.
    I look forward to more opportunities to practice this wonderful dessert. Thank you sooo much Nagi.

    Reply
  18. Tamera Alexander says

    April 10, 2023 at 11:03 am

    5 stars
    Made this for Easter and oh, oh, oh. Delicious! Everyone raved. It makes a BIG cake, and so moist.

    Only deal was my cream cheese piping “rose” to the surface before I could even slide the bundt pan into the oven. It was still fabulous, mind you. But my cream cheese was at the bottom (once I flipped the cake) instead of in the middle and “pretty” like yours, Nagi. Have no idea why that happened. ?? But it was a HUGE HIT! Love and hugs from Nashville, TN. Loving your cookbook and congrats on the NYT Bestseller status!

    Reply
  19. Mel Berts says

    April 9, 2023 at 11:00 am

    5 stars
    Congratulations Nagi!!! Well deserved, you’ve worked so hard and I’m glad it’s been recognised. Happiest of Easters to you and Dozer!

    Reply
  20. Cheryl says

    April 9, 2023 at 10:38 am

    You are bloody awesomeness itself Nagi. Congrats!!!! Hard work and passion gets you everywhere. Woot toot!!!!

    Reply
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