This Carrot Bundt Cake with Cheesecake Filling is a showstopper that combines moist, spiced carrot cake with a luscious, creamy cheesecake center.
The blend of warm cinnamon, nutmeg, and sweet carrots creates a comforting aroma, while the velvety filling adds a luxurious surprise in every bite. Perfect for celebrations or a cozy afternoon treat, this cake is as delightful to make as it is to savor.
With just 30 minutes of prep and a 90-minute bake, this recipe is surprisingly simple yet yields impressive results. The tender crumb of the cake contrasts beautifully with the smooth cheesecake layer, creating a harmony of textures and flavors. Topped with a drizzle of glaze, it’s a dessert that’s sure to leave everyone asking for seconds.
Ingredients for Carrot Bundt Cake with Cheesecake Filling
- Carrot Cake:
- 2 1/2 cups (12 1/2 oz/355 g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups (16 oz/450 g) sugar
- 4 eggs (room temperature)
- 1 cup (8 fl oz/225 ml) vegetable oil (can substitute with melted coconut oil)
- 2 teaspoons vanilla extract
- 2 cups (8 oz/225 g) carrots (peeled and finely grated)
- 3/4 cup (3 3/4 oz/106 g) raisins (optional, can substitute with dried cranberries)
- 3/4 cup (2 1/4 oz/64 g) shredded coconut (unsweetened or sweetened, based on preference)
- 1 cup (8 oz/225 g) crushed pineapple (strained to remove excess liquid)
- Cheesecake Filling:
- 1 cup (8 oz/225 g) cream cheese (softened)
- 1/3 cup (2 1/2 oz/71 g) sugar
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- Cream Cheese Glaze:
- 1/4 cup (2 oz/57 g) cream cheese (room temperature)
- 1/2 tablespoon butter (room temperature)
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk (can substitute with almond milk)
- 1 cup (4 oz/115 g) powdered sugar (adjust for desired sweetness)
- To Garnish:
- 1/2 cup (1 1/2 oz/43 g) shredded coconut (toasted for garnish)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Generously butter a 9.5-inch nonstick fluted cake pan and set aside.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Mix the Wet Ingredients: In another large mixing bowl, combine the sugar, eggs, oil, and vanilla. Use a hand mixer or whisk to beat until the mixture is pale yellow and fluffy, about 3-4 minutes.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture using a whisk. Mix until just combined.
- Fold in Add-Ins: Gently fold in the grated carrots, raisins, shredded coconut, and strained pineapple. Set the batter aside.
- Make the Cheesecake Filling: In a separate bowl, whisk together the cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Assemble the Cake: Pour half of the carrot cake batter into the prepared pan. Dollop the cheesecake filling evenly over the batter. Top with the remaining carrot cake batter, spreading it gently to cover the filling.
- Bake the Cake: Cover the pan with foil and bake for 1 hour and 20-30 minutes, or until a toothpick inserted into the cake comes out clean. (Note: This is a large cake, so baking time may vary.)
- Cool the Cake: Allow the cake to cool in the pan for 20 minutes, then carefully turn it out onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the cream cheese, butter, vanilla, milk, and powdered sugar until smooth. Adjust the sugar for your desired sweetness.
- Finish and Serve: Drizzle the glaze over the cooled cake and sprinkle with toasted coconut. Slice and enjoy!
- Storage: Store the cake in an airtight container at room temperature for up to 4 days, or freeze for up to 8 weeks.
Perfect Pairings: Serving Suggestions
This Carrot Bundt Cake with Cheesecake Filling is a showstopper on its own, but you can elevate it further with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch twist, serve it alongside a cup of freshly brewed coffee or a spiced chai latte. It’s also delightful with a side of fresh berries for a pop of color and freshness.
Storage Secrets: Keeping It Fresh
Store your cake in an airtight container at room temperature for up to 4 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and freeze for up to 8 weeks. To thaw, simply leave it at room temperature for a few hours or warm individual slices in the microwave for 15-20 seconds for a cozy treat.
Time-Saving Tips for Busy Bakers
To save time, grate the carrots and toast the coconut the night before. You can also prepare the cheesecake filling ahead and store it in the fridge until you’re ready to assemble the cake. If you’re short on time, skip the glaze and dust the cake with powdered sugar for a simpler yet elegant finish.
Recipe Variations: Make It Your Own
Feel free to customize this cake to suit your taste! Swap raisins for chopped walnuts or pecans for a nutty crunch. If you’re not a fan of pineapple, try using applesauce for added moisture. For a tropical twist, add a handful of chopped macadamia nuts or a splash of coconut extract to the batter.
Equipment Guidance: Tools for Success
A 9.5-inch nonstick fluted cake pan is essential for this recipe. If you don’t have one, a regular Bundt pan will work, but be sure to grease it thoroughly to prevent sticking. A hand mixer or stand mixer will make combining the ingredients easier, but a sturdy whisk will do the job if you’re mixing by hand.
Carrot Bundt Cake (With Cheesecake Filling)
Ingredients
Carrot Cake Ingredients
- 2 1/2 cups all-purpose flour 12 1/2oz/355 g
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups sugar 16 oz/450g
- 4 eggs room temperature
- 1 cup vegetable oil 8 fl oz/225 ml
- 2 teaspoons vanilla extract
- 2 cups carrots peeled and grated, 8 oz/225g
- 3/4 cup raisins 3 3/4oz/106g
- 3/4 cup shredded coconut 2 1/4 oz/64g
- 1 cup pineapple crushed and strained, 8 oz/225g
Cheesecake Filling
- 1 cup cream cheese softened, 8 oz/225g
- 1/3 cup sugar 2 1⁄2 oz/71g
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
Cream Cheese Glaze
- 1/4 cup cream cheese at room temperature, 2oz/57g
- 1/2 tablespoon butter at room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk
- 1 cup powdered sugar depends on how sweet you want it!!, 4oz/115g
To Garnish
- 1/2 cup shredded coconut toasted for garnish, 1 1⁄2oz/43g
Instructions
- For the Carrot Cake: Pre-Heat the oven to 350°F (180°C). Generously butter a 9.5-inch Nonstick Fluted Cake Pan. Set aside.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt, set aside.
- In another large mixing bowl combine sugar, eggs, oil, and vanilla with a hand mixer. Mix until pale yellow and fluffy, about 3-4 minutes. You can also do this using a hand whisk.
- Using a whisk incorporate the dry ingredients into the wet mixture.
- Lastly fold in the grated carrot, raisins, coconut, and pineapple. Set aside while you make the creamy cheesecake filling.
- Cheesecake Filling: Make the cheesecake filling by whisking together the cream cheese, sugar, egg, and vanilla until smooth.
- Pour 1/2 the carrot cake batter into the cake pan.
- Using a spoon, dollop all the cheesecake filling onto the carrot cake. Be generous here!
- Finish the cake off by pouring in the rest of the carrot cake batter on top of the cheesecake filling.
- Cover in foil and bake for about 1 hour and 20-30 minutes or until a toothpick comes out clean. This is a very big cake so it does take a while to bake. (My cake took 1 1/2 hours)
- Cream Cheese Glaze: In a small bowl cream together cream cheese, butter, vanilla, milk, and sugar. Whisk until you get a smooth glaze. Set aside.
- When the cake is done allow to cool in the pan for 20 minutes then turn it out onto a wire rack to cool completely.
- Once cooled, drizzle over the cream cheese glaze, top with toasted coconut, and enjoy!
- Cover and store at room temperature in an airtight container for up to 4 days. It will also freeze well for up to 8 weeks.
