Craving a show-stopping dessert that combines classic comfort with a touch of elegance?
Imagine sinking your fork into a moist, spiced carrot cake to discover a hidden, creamy cheesecake center.
Get ready to embark on a baking adventure where we transform simple ingredients into an unforgettable Cheesecake Stuffed Carrot Bundt Cake.
Ingredients You Need
For this Cheesecake Stuffed Carrot Bundt Cake, I'll walk you through everything you'll need – because nobody wants to start baking only to find out they're missing a key ingredient! Let's begin.
Grab a 14 oz can of crushed pineapple – yeah, the one in natural juice! You'll need butter for greasing the Bundt pan, cocoa powder for dusting (trust me, it's better than flour!), and, oh boy, two whole blocks of cream cheese!
For the cheesecake filling, get sour cream (full fat!), white sugar, lemon for zesting, vanilla extract, plain flour, and one large egg. Gotta have those fresh carrots and walnuts! The use of freshly grated carrots is key to achieving the right flavor and moisture in this cake.
Now, for the cake batter – flour, baking soda (not baking powder!), salt, cinnamon, milk (at room temperature!), white vinegar (don't worry, you won't taste it), eggs, brown sugar, canola oil, shredded carrots, desiccated coconut, and walnuts! Make sure to have these measured out and ready.
Step-by-Step Instructions
Okay, let's explore into the step-by-step instructions and get this Cheesecake Stuffed Carrot Bundt Cake baking! First, preheat your oven to 200°C or 400°F. Grease your Bundt pan with butter, and dust it with cocoa – yes, cocoa!
Now, for the cheesecake filling: beat the cream cheese, sour cream, sugar, lemon zest, and vanilla. Mix till smooth, then beat in flour and the egg.
Next, whisk flour, baking soda, salt, and cinnamon in a large bowl! In another bowl, whisk milk, vinegar, eggs, brown sugar, oil, and some pineapple juice. Stir in pineapple, carrots, coconut, and walnuts. Pour over flour mixture and gently combine. I know, it sounds like a lot.
- Pour 2 1/2 cups of batter into the pan.
- Pipe cheesecake filling in a ring.
- Cover with remaining batter and bake!
Before serving, you can consider different buttercream frosting flavors to complement the cake.
Tips for Success
To absolutely nail this Cheesecake Stuffed Carrot Bundt Cake, let's chat about some essential tips that'll guide you to baking glory! First, guarantee your cream cheese is super soft; otherwise, you'll end up with lumpy cheesecake—no one wants that!
Don't overmix the batter! Gently stir until everything's just combined; overmixing can lead to a tough cake, and we're aiming for tender and moist.
When layering, be precise. 2 1/2 cups of batter should get swirled into the pan. Next, pipe that cheesecake filling with care, making sure it doesn't touch the pan sides – or it'll stick!
When baking, patience is key. Check on the cake with a skewer but, confirm you test both in the carrot part and the cheesecake part to be safe. It is a sizeable cake!
Storing and Serving
Now that you're practically a pro baker, let's figure out how to keep this masterpiece fresh and how to serve it up to your expectantly awaiting crowd.
I'd say that leftovers—should there be any—will keep for about 5 days in the fridge. I'm storing mine in an airtight container so it does not dry out. Though, I doubt it'll even last that long!
As for serving, cut it with a hot knife—for neater slices, of course. I mean, nobody wants a crumbly mess.
Here's a few extra ideas:
- Enjoy it with a scoop of vanilla ice cream—a classic pairing!
- Serve alongside a steaming mug of coffee or tea—perfect for a cozy afternoon.
- Add a sprinkle of chopped walnuts on top for extra crunch—because why not?
I think you'll find that this cake disappears pretty quickly! It slices wonderfully—presenting a perfect swirl of carrot cake and cheesecake, which is something to look at.
Short Recipe Version
Prep time: 30 minutes
Cook time: 60 minutes
Serving size: 12
Ingredients:
- For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Beat in egg and vanilla.
- Make the carrot cake: Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, beat sugar, oil, eggs, and vanilla. Gradually add dry ingredients, mixing until just combined. Stir in carrots and walnuts (if using).
- Pour half of the carrot cake batter into the prepared Bundt pan.
- Spoon the cheesecake filling evenly over the batter.
- Pour the remaining carrot cake batter over the cheesecake filling.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the cake comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (per serving, estimated):
- Calories: 450-500
- Protein: 6-8g
- Fat: 25-30g
- Carbohydrates: 50-55g
- Sugar: 30-35g