Cakes

Carrot Bundt Cake (With Cheesecake Filling)

My Carrot Bundt Cake is unlike anything you've had: fresh carrots, sweet pineapple, and a cheesecake filling!
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Hi Bold Bakers!

If you didn’t know yet, I’m a proud ambassador for GoodCook — and now that spring has sprung we have carte blanche to make endless variations of carrot cakes! I’ve made Carrot Cake in the Microwave, Carrot Cake Cupcakes, and even Carrot Cake Pancakes! But, I have never done one with cheesecake filling!

Inspired by my GoodCook 9.5 inch Nonstick Fluted Cake Pan, I’ve created the most impressive recipe for a Carrot Cake Bundt Cake with Cheesecake Filling! It sounds fancy, it looks fancy, but it could not be easier! Let me show you how!

What’s the Best Way to Shred the Carrots?

The star of the show is the earthy sweet flavor provided by the carrots! I always use fresh carrots, then peel away the woody outside and grate them by hand. I like to do this with my GoodCook Cheese Grater as it makes the carrot come out nice and fine. You can always do this in a food processor with a grater attachment too.

Most importantly, use fresh carrots here! Do not be tempted to buy pre-grated carrots as they never have the same amount of flavor.

What Makes Carrot Cake Moist?

In addition to the added moisture provided by the carrot, my Carrot Cake Bundt Cake includes crushed pineapple. This tropical flavor goes really well with the carrots and makes the cake beyond moist. As if that wasn’t rich enough, I’ve taken this recipe above and beyond by adding in a cheesecake swirl. This is like a hidden gem in the middle of the cake as it’s baked right into the center!

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Why Does Carrot Cake Go Well with Cream Cheese Frosting?

The cheesecake layer swirled throughout the Carrot Cake Bundt Cake is really complimented by my Cream Cheese Glaze. The rich and tangy cream cheese is classic and almost always paired with carrot cake. The spices and carrot are made lighter and creamier with the addition of cream cheese inside and on top of the bundt.

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Can You Make This Carrot Cake Without A Bundt Pan?

The reason I chose to make this Carrot Cake Bundt Cake is that I have seen this GoodCook 9.5 inch Nonstick Fluted Cake Pan in so many local grocery stores and always thought it was gorgeous. This tin is readily available, and I bet if you pop down to your local grocery you’ll find it. If you don’t want to use this shaped pan, this cake can be made into 2 large loaf tins or as a layer cake. While the recipe is super versatile, I think it’s most impressive and tasty as a bundt cake.

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How Do I Store Carrot Cake?

This cake will last for up to 4 days covered and stored at room temperature in an airtight container. It will also freeze very well, so if you have any leftover just pop them in the freezer for up to 3 weeks. Just thaw when you’re in the mood for this decadent Carrot Cake Bundt Cake!

Tips and Tricks for Making Carrot Cake Bundt Cake (with Cheesecake Filling):

  • Make at least 1 day in advance to let the flavor and texture improve
  • Make with 3/4 whole wheat flour and 1/4 white flour if desired
  • Add in your favorite toasted nuts and dried fruit
  • Always start with room temperature cream cheese when making the cheesecake filling
  • Always start with room temperature eggs for both the cake and the cheesecake filling
  • Cover cakes with tin foil when they have longer bakes times to ensure they are fully cooked but not too brown on top
  • Generously butter your cake tins, nothing is worse than not being able to turn a cake out
  • FULLY cool your cake before glazing, if it’s at all warm the glaze will melt into the cake and run down the sides
  • To cover without disturbing the glaze on top place a few toothpicks in the top and sides of the cake, then place cling wrap over the cake and tops of the toothpicks — this keeps the cling from touching the frosting

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Iris Yolanda Van Derdys-Ortiz

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Elizabeth
Elizabeth
4 months ago

Hello Gemma!
I prepared the cake twice but I couldn’t get the cheesecake filling like you. I got like a normal carrot cake. Do you know what could possibly happened? Maybe you can help me to figure out what I’m doing wrong. The second time I really tried to stick me to the recipe, but again I didn’t get it.

5 months ago

Hi Gemma, the cake was very delicious. I did not butter the bundt pan well enough so had to scoop out the cake. Can you show how to properly butter a bundt pan. My pan has many crevices and is not a traditional pan. Thanks so much Gemma. Take care, Josephine

Iris Yolanda Van Derdys-Ortiz

Love ❤️ it!! I followed all the procedure with all the ingredients plus I added a cup of walnuts. Baking took about two hours. It was delicious!

Gemma, I was confused in the written part with the two cups of carrots and shows 8 oz in parenthesis but I found the answer. Every day we learn something new ☺️

Binaifer
1 year ago

Hi Gemma,

While I love the idea of the cheesecake filling, my family loves the idea of a traditional carrot cake. Please let me know if I can use the same recipe without the filling and what would be the cooking time in that case?

Rhonda L Timothy
1 year ago

i would love the carrot cake bundt cake recipe … I can not find it….

Sarah
1 year ago

This cake was a big hit for my Mom’s birthday. I omitted the raisins and coconut (her preference) and exchanged them for walnuts (equal weight). Definitely going into rotation at my house. Thank you Gemma for the wonderful and tasty recipe!

Rose Swedenburg
1 year ago

can I use nutmeg instead? and omit the cheesecake?

Rose Swedenburg
1 year ago

can I use nutmeg instead? can I omit the cream cheese?

Rose Swedenburg
1 year ago

can I omit the cream cheese?

Rose Swedenburg
1 year ago

can I add nutmeg instead of cinnamon?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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