My Carrot Bundt Cake is unlike anything you’ve had: fresh carrots, sweet pineapple, and a cheesecake filling!
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!
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.
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.
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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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