Easy-to-Make Cheesecake Stuffed Carrot Bundt Cake

If you can’t choose between a cheesecake and a carrot cake, then just try this yummy fusion recipe by RecipeTin Eats on YouTube instead! This carrot bundt cake is made out of pineapple and carrots, then stuffed with a yummy and creamy cheesecake filling, and then covered with a sweet and tasty glaze. Both kids and adults alike will surely have a hard time resisting this incredibly delicious treat and they can probably finish the whole cake in just one sitting.

Ingredients:

• 1 (14 oz) can of crushed pineapple in natural juice
• Unsalted butter, for greasing
• 1 tbsp of cocoa powder, unsweetened, for dusting

Cheesecake Stuffing

• 12 oz block of cream cheese block, softened
• 1/3 cup of sour cream, full fat
• ½ cup of white sugar
• 2 tsp of lemon zest
• ½ tsp of vanilla extract
• 3 tbsp of plain or all-purpose flour
• 1 large egg, at room temperature

Batter

• 2 cups of plain or all-purpose flour
• 2 tsp of baking soda
• ½ tsp of salt
• 2 tsp of cinnamon powder
• 2/3 cup of milk, full fat, at room temperature
• 1 tsp of white vinegar
• 3 large eggs, at room temperature
• 1½ cups brown sugar, packed
• ½ cup of canola oil
• 2 cups of shredded carrots
• ¼ cup of desiccated coconut, unsweetened
• 1 cup of walnuts, roughly chopped

Cream Cheese Glaze

• 4 oz of cream cheese, softened
• 2 tbsp of unsalted butter, softened
• ½ tsp of vanilla extract
• 2 cups of soft icing sugar or powdered sugar, sifted
• 1½ tbsp of milk, full-fat, or more as needed
• 1 tbsp of lemon juice

Directions:

Step 1

Preheat your oven to 400°F, then grease your bundt pan with butter, and dust it with cocoa powder shaking off the excess. Drain and gather the juice of the pineapple in a separate container pressing out the excess, then set it aside, and reserve it for later. In a large mixing bowl, add the cream cheese, sour cream, sugar, lemon, and vanilla, then beat them all together until smooth, and then beat in the flour until incorporated.

Step 2

Add the egg, then continue to beat until well combined, then transfer the mixture to a piping bag, and place it in the fridge allowing it to chill until needed. In a separate bowl, add the flour, baking soda, salt, and cinnamon, then whisk them together until well combined, and set it aside. In another bowl, add the milk, vinegar, eggs, brown sugar, canola oil, and ¼ cup of the reserved pineapple juice, then whisk them together until smooth, add the crushed pineapple, shredded carrot, coconut flakes, and walnuts, and continue to stir them together to combine.

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Step 3

Pour the wet mixture into the flour mixture, then gently stir them together until well combined, and pour about 2½ cups into the prepared pan. Pipe the filling on top of the batter making sure to avoid it from touching the sides as shown in the video, and then add the remaining batter on top evenly. Place it in the preheated oven, then allow it to bake for about 30 minutes, then remove it, and cover it loosely with foil before putting it back in the oven to bake for 30 more minutes or until a toothpick inserted at the center comes out clean.

Step 4

Beat together the butter, cream cheese, and vanilla until smooth, then add the icing in two batches while beating continuously until well combined, add the milk and lemon juice, and continue to beat together until incorporated and desired consistency is reached. Once done baking, let it cool for about 20 minutes, then unmold it upside down on a wire cooling rack, and allow it to cool completely. Spoon the glaze all over the top, then sprinkle walnuts, and cut it with a hot knife. Serve and enjoy!

*All image credit belongs to RecipeTin Eats via YouTube. Follow and subscribe to her channel for more!

Easy-to-Make Cheesecake Stuffed Carrot Bundt Cake