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

Description

A moist and flavorful carrot bundt cake stuffed with a rich cheesecake filling and topped with smooth cream cheese frosting—perfect for special occasions or sweet indulgences.

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

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
Prepare the cheesecake filling by beating together cream cheese, 1/2 cup sugar, 1 egg, and 1 tsp vanilla extract until smooth. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix together oil, eggs, 2 cups sugar, and 2 tsp vanilla extract until well combined. Stir in grated carrots and walnuts if using.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour half of the carrot cake batter into the prepared bundt pan. Spoon the cheesecake filling evenly over the batter, avoiding contact with the sides of the pan. Top with remaining carrot cake batter.
Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
To make the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and 1 tsp vanilla extract, beating until creamy. Add milk or cream to reach desired consistency.
Drizzle frosting over the cooled cake before serving.

Notes

Ensure cheesecake filling is centered and doesn’t touch the sides to prevent burning.
Let the cake cool completely before frosting to avoid melting.
You can toast the walnuts beforehand for added flavor.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 42g
Sodium: 320mg
Fat: 33g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg