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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