Name: Cheesecake Stuffed Carrot Bundt Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 cup vegetable oil; 4 large eggs; 2 cups granulated sugar; 2 tsp vanilla extract; 3 cups grated carrots; 1 cup chopped walnuts (optional); 16 oz cream cheese, softened; 1/2 cup granulated sugar (for filling); 1 large egg (for filling); 1 tsp vanilla extract (for filling); 4 oz cream cheese, softened (for frosting); 2 tbsp unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract (for frosting); 1-2 tbsp milk or cream, as needed for consistency

Why You’ll Love Cheesecake Stuffed Carrot Bundt Cake Recipe

Combines the best of carrot cake and cheesecake in one show-stopping dessert
Moist, spiced carrot cake with a soft and creamy cheesecake center
A stunning bundt presentation that’s perfect for entertaining
Can be made a day ahead and tastes even better after chilling
Versatile and customizable with nuts or raisins
Topped with a smooth, tangy cream cheese frosting
Crowd-pleasing for holidays like Easter or Thanksgiving
Easy to slice and serve—no layering required
Great balance of textures: dense, creamy, and fluffy
Freezes well for future cravings

Ingredients

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

For the Carrot Cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup vegetable oil
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract
3 cups grated carrots
1 cup chopped walnuts (optional)

For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract

For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk or cream, as needed for consistency

Directions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
Make the cheesecake filling: Beat cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
Prepare the carrot cake batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, mix oil, eggs, sugar, and vanilla until well blended. Stir in grated carrots and walnuts (if using).
Gradually combine the dry ingredients with the wet, mixing just until incorporated.
Pour half of the carrot cake batter into the prepared bundt pan.
Spoon the cheesecake filling evenly over the batter, avoiding the edges.
Pour the remaining carrot cake batter on top.
Bake for 50–60 minutes or until a toothpick inserted into the cake portion comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk or cream until drizzling consistency is reached.
Drizzle frosting over cooled cake before serving.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: Approximately 550 kcal per serving

Variations

Add 1/2 cup of raisins or crushed pineapple to the batter for extra sweetness and moisture
Use pecans instead of walnuts or skip the nuts for a nut-free version
Swap the frosting for a dusting of powdered sugar for a lighter finish
Add orange zest to the cream cheese frosting for a citrusy twist
Make it gluten-free by using a 1:1 gluten-free flour blend

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake can also be wrapped tightly and frozen (without frosting) for up to 2 months. To serve, thaw overnight in the fridge and bring to room temperature. If needed, warm individual slices slightly in the microwave for 10–15 seconds.

FAQs

What type of carrots should I use?

Use fresh, whole carrots that you grate yourself. Pre-shredded carrots are often too dry and don’t blend as well into the batter.

Can I make this recipe ahead of time?

Yes, this cake can be made a day in advance. In fact, the flavors improve after chilling, making it perfect for prepping ahead.

Does the cheesecake layer stay firm?

Yes, it bakes into a soft but set layer inside the cake. Be sure to let the cake cool fully before slicing to help it set completely.

Can I use a different type of pan?

A bundt pan is recommended for the classic look, but you can use a tube pan or even a 9×13 baking dish with adjusted baking time.

How do I prevent the cheesecake layer from sinking?

Layer it gently and avoid letting it touch the sides of the pan. This helps keep it centered as the cake bakes.

Is it okay to skip the frosting?

Absolutely! The cake is flavorful enough on its own, though the cream cheese frosting adds a delicious finishing touch.

Can I use oil substitutes?

You can substitute part of the oil with applesauce for a lighter texture, though the cake may be slightly less rich.

Is this cake overly sweet?

While it is sweet, the tanginess of the cheesecake and frosting balance it well. You can reduce the sugar slightly if preferred.

How do I grate the carrots?

Use the fine or medium holes on a box grater. Avoid large chunks for the best texture in the cake.

Can I make this cake without nuts?

Yes, simply omit the walnuts for a nut-free version. The cake will still be moist and flavorful.

Conclusion

This Cheesecake Stuffed Carrot Bundt Cake is the ultimate dessert fusion—spiced, creamy, moist, and irresistible. With a beautiful presentation and a surprise cheesecake filling, it’s sure to become a favorite for any celebration or casual treat. Whether served at Easter, a family dinner, or just because, this cake delivers every time.