Cheesecake Stuffed Carrot Bundt Cake

Why You’ll Love This Recipe

• Two Desserts in One: The combination of rich carrot cake and creamy cheesecake creates a heavenly fusion that’s both decadent and comforting.
• Moist & Flavorful: The carrot cake is incredibly moist, thanks to the grated carrots and the spices, while the cheesecake filling adds a creamy texture and a burst of flavor.
• Perfect for Special Occasions: Whether it’s a birthday, holiday, or a simple family gathering, this cake is a showstopper that will have everyone asking for the recipe.

Ingredients

For the Carrot Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon all-purpose flour

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat Oven & Prepare Bundt Pan

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick Bundt pan.
2. Set the prepared pan aside.

Step 2: Make the Carrot Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In a large bowl, beat the eggs and sugar until smooth. Add the vegetable oil and vanilla extract, and mix well.
3. Gradually stir in the dry ingredients until just combined.
4. Fold in the grated carrots and chopped nuts (if using).

Step 3: Prepare the Cheesecake Filling

1. In a separate bowl, beat the cream cheese and sugar together until smooth.
2. Add the egg and vanilla extract, mixing until fully incorporated.
3. Stir in the flour and mix until the cheesecake filling is smooth and creamy.

Step 4: Assemble the Cake

1. Pour about half of the carrot cake batter into the prepared Bundt pan, spreading it evenly.
2. Spoon the cheesecake filling into the center of the batter, creating a ring of cheesecake filling around the middle of the pan.
3. Cover the cheesecake filling with the remaining carrot cake batter, spreading it evenly over the top.

Step 5: Bake the Cake

1. Bake the cake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean (without any cheesecake filling).
2. If the top is browning too quickly, cover loosely with aluminum foil and continue baking until done.

Step 6: Cool & Glaze

1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Step 7: Serve & Enjoy

Slice and enjoy this decadent cheesecake-stuffed carrot Bundt cake. Serve on its own or with a scoop of vanilla ice cream for an extra indulgence.

Servings and Timing

• Servings: 12-14
• Preparation Time: 20 minutes
• Baking Time: 45-55 minutes
• Total Time: 1 hour 15 minutes

Variations

• Chocolate Carrot Cake: Add a handful of chocolate chips to the carrot cake batter for an extra indulgent treat.
• Spiced Nuts: Use spiced walnuts or pecans for extra flavor.
• Frosting: Instead of a glaze, top with cream cheese frosting for an even richer dessert.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: You can freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
• Reheating: Reheat slices in the microwave for 15-20 seconds, or gently in the oven at 300°F for 10 minutes.

FAQs

Can I make this cake ahead of time?

Yes! This cake stores well in the fridge for a few days, and the flavors even improve the next day.

Can I use a different pan?

Yes, you can use a 9×13-inch baking dish if you don’t have a Bundt pan, but be sure to adjust the baking time.

Can I use low-fat cream cheese for the filling?

Yes, you can use low-fat or fat-free cream cheese, though the texture may be slightly different.

Can I add other fillings to the cake?

Yes, you can add raisins, shredded coconut, or extra nuts to the carrot cake batter if you prefer.

Conclusion

Cheesecake Stuffed Carrot Bundt Cake is a fun twist on the classic carrot cake, with a rich cheesecake center that’s sure to impress. Whether you’re serving it at a party, for a holiday dessert, or simply for a treat, this cake will be a hit with friends and family. Give it a try and enjoy this indulgent, sweet, and creamy dessert!

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