Carrot Cheesecake Bundt Cake is a delightful and moist dessert that combines the best of both worlds: rich carrot cake and creamy cheesecake. Perfect for special occasions, gatherings, or simply indulging yourself, this cake is sure to impress.
Carrot Cheesecake Bundt Cake
Why This Carrot Cheesecake Bundt Cake Is the Best
- Moist Carrot Cake: The carrot cake base is filled with shredded carrots and nuts, giving it a delightful texture and flavor.
- Creamy Cheesecake Center: The cheesecake filling adds a creamy and tangy contrast to the sweet carrot cake.
- Rich Frosting: The cake is topped with a smooth and creamy frosting, adding an extra layer of sweetness.
- Beautiful Presentation: The Bundt cake shape, combined with the white frosting and garnishes, makes for an elegant presentation.
Perfect for Any Occasion
Whether you’re celebrating a birthday, hosting a gathering, or simply craving a delicious dessert, Carrot Cheesecake Bundt Cake is the perfect choice. The combination of moist carrot cake, creamy cheesecake, and a rich frosting makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
- buttermilk: Adds moisture and acidity for a tender, soft texture. You can also use full-fat Greek yogurt.
- vegetable oil: Keeps the cake moist without being heavy. Balances moisture without making the cake greasy.
- shredded carrots: Freshly shredded carrots have more moisture than pre-grated ones, giving the cake a better texture.
- Crushed pineapple can enhance natural sweetness and moisture in the cake, despite some debate on whether pineapple belongs in carrot cake.
- chopped walnuts: Adds texture and nutty flavor. Walnuts complement the sweetness of carrots, pineapple, and cream cheese.
- cinnamon: Ground cinnamon in the carrot cake and a pinch in the cream cheese filling blend flavors.
- cream cheese: Used in both the cheesecake filling and the glaze, it balances the sweetness and adds richness to the cake.
Tips for Making the Best Carrot Cheesecake Bundt Cake
- Achieving Even Baking: Bring all ingredients to room temperature before mixing. Room temp cream cheese and butter blend better, resulting in even baking.
- Easy Release from the Pan: Ensure your Bundt pan is well-greased and floured to prevent sticking when flipping. Use plenty of baking spray (with flour) or grease with cooking spray and dust with flour or cocoa powder.
- A Perfect Finish: Let your cake cool completely before adding the cream cheese glaze to prevent it from melting. You can also thicken the frosting with extra powdered sugar and pipe it over the cooled cake for a polished look.
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality carrots, cream cheese, and nuts.
- Don’t Overmix: Mix the batter just until combined to keep the cake light and fluffy.
- Bake Evenly: Ensure even baking by rotating the Bundt pan halfway through the baking time.
- Cool Completely: Allow the cake to cool completely before adding the frosting to ensure it sets well.
Serving Suggestions
- With a Cup of Tea: Enjoy Carrot Cheesecake Bundt Cake with a hot cup of tea for a cozy dessert.
- With Fresh Fruit: Pair it with fresh berries or apple slices for a refreshing contrast.
- With Whipped Cream: Serve with a dollop of whipped cream for extra indulgence.
- With a Glass of Milk: A cold glass of milk complements the sweet and tangy flavors of the cake perfectly.
- With a Sprinkle of Cinnamon: Dust the top with a bit of cinnamon for an extra touch of warmth.
A Must Try
There’s nothing quite like the taste of homemade Carrot Cheesecake Bundt Cake. This dish is the perfect way to treat yourself or your loved ones to something special. Moist, creamy, and packed with deliciousness, it’s sure to become a favorite in your home.
Love cakes? Be sure to check out these other delicious cake recipes!
Carrot Cheesecake Bundt Cake
Whether you’re celebrating a birthday, hosting a gathering, or simply craving a delicious dessert, Carrot Cheesecake Bundt Cake is the perfect choice. The combination of moist carrot cake, creamy cheesecake, and a rich frosting makes it a crowd-pleaser that everyone will enjoy.
Ingredients
Carrot Bundt Cake:
- 3 cups flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 3 large eggs at room temperature
- 1/2 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 3 cups carrots shredded
- 1 cup walnuts chopped
- 8 ounces of canned crushed pineapple
- 2 tsp vanilla extract
Cheesecake Filling:
- 16 ounces cream cheese softened
- 1 large egg at room temperature
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Cream Cheese Frosting:
- 4 tbsp unsalted butter softened
- 4 ounces cream cheese softened
- 1/2 tsp vanilla extract
- 3 cups powdered sugar
Instructions
Carrot Bundt Cake:
- Preheat your oven to 350 degrees Fahrenheit and generously coat a 10-inch Bundt pan with baking spray.
- In a bowl, sift together the flour, baking soda, salt, and cinnamon.
- Using a stand mixer, combine the eggs, buttermilk, oil, sugar, carrots, walnuts, pineapple, and vanilla on low speed. Gradually add the flour mixture until well combined.
Cheesecake Layer:
- Beat together the cream cheese, egg, sugar, and vanilla extract until smooth and creamy.
To Finish:
- Put ⅓ of the carrot cake batter
- Spread the cheesecake filling evenly over the batter.
- Top with the remaining cake batter.
- Bake for about 70-75 minutes or until a toothpick inserted into the cake comes out clean.
Cream Cheese Icing:
- In your stand mixer, combine the butter, cream cheese, and vanilla extract on medium-high speed. Whip for 2-3 minutes until light and fluffy.
- Reduce the speed to the lowest setting and gradually add the powdered sugar until just combined.
- Increase the speed to medium and whip for an additional 30 seconds until fluffy.
- Pour the frosting over the cooled cake.
Notes
How to Store Carrot Cheesecake Bundt Cake:
- Serve: Best served at room temperature but refrigerated due to the cream cheese filling. Allow to sit at room temp for up to 2 hours before serving.
- Store: Cover the cake with aluminum foil or transfer it to an airtight container. Refrigerate for up to 1 week. To prevent foil from sticking to frosting, tent foil with toothpicks around the top.
- Freeze: Wrap the whole cake or individual slices with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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