Description
This Carrot Cake Cheesecake Bundt Cake combines soft, warmly spiced carrot cake with a rich and creamy cheesecake layer in every beautiful slice. It’s the ultimate cozy dessert for Easter, spring gatherings, birthdays, brunch, holidays, or afternoon coffee.
Ingredients
For the carrot cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup vegetable or avocado oil
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
1/2 cup chopped walnuts or pecans, optional
For the cheesecake filling:
16 ounces full-fat cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons all-purpose flour
For the optional glaze:
1 cup powdered sugar
2–3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Generously grease a 10- or 12-cup Bundt pan, making sure to coat every ridge and curve.
2. For the cheesecake filling, beat the softened cream cheese and sugar until smooth and creamy.
3. Add the cheesecake eggs one at a time, mixing just until incorporated. Add vanilla, sour cream, and flour and mix until smooth. Set aside.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
5. In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, and vanilla.
6. Stir the finely grated carrots into the wet mixture.
7. Gradually add the dry ingredients and mix just until combined. Fold in walnuts or pecans if using.
8. Spoon about half of the carrot cake batter into the prepared Bundt pan and create a shallow channel around the center.
9. Carefully spoon the cheesecake filling into the channel, keeping it away from the sides and center tube of the pan.
10. Cover the cheesecake layer completely with the remaining carrot cake batter and gently smooth the top.
11. Bake for 55–65 minutes, or until the carrot cake portion is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
12. If the top browns too quickly, loosely cover the cake with foil during the final 15 minutes.
13. Cool in the Bundt pan for 15–20 minutes, then carefully invert onto a wire rack.
14. Cool completely, then refrigerate for at least 2–3 hours before slicing.
15. For the optional glaze, whisk powdered sugar, milk or heavy cream, and vanilla until smooth and pourable.
16. Drizzle the glaze over the chilled cake, slice, and serve.
Notes
Finely grate the carrots for the most tender texture.
Use room-temperature cream cheese for a smooth cheesecake filling.
Do not overmix the cheesecake batter.
Keep the cheesecake filling surrounded by carrot cake batter so it stays contained inside the cake.
Grease every ridge of the Bundt pan thoroughly to prevent sticking.
Do not overbake the cake.
Refrigerate for at least 2–3 hours before slicing for the cleanest cheesecake center.
The cake can be made one day ahead and refrigerated overnight.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months.
Walnuts or pecans can be omitted, and raisins or shredded coconut can be added to the carrot cake batter.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert, Cake, Holiday
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 31g
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 92mg