Indulge in the irresistible fusion of creamy cheesecake and moist carrot bundt cake with our delectable recipe. With layers of crushed pineapple, grated carrots, and a rich cream cheese filling, this dessert is a delightful treat for any occasion. Try our Cheesecake-Stuffed Carrot Bundt Cake today for a taste sensation that’s sure to impress!
☆Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
400g/14 oz can crushed pineapple, drained
1 cup grated carrots
1 cup chopped walnuts
3 cups all-purpose flour
2 cups granulated sugar
For the Cheesecake Filling:
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
8 oz cream cheese, softened
☆Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
In a large bowl, combine the drained crushed pineapple, grated carrots, and chopped walnuts. Set aside.
In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour half of the batter into the prepared bundt cake pan.
In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, and beat until creamy.
Carefully spoon the cheesecake filling over the batter in the pan, being careful to keep it away from the edges of the pan.
Pour the remaining batter over the cheesecake filling, covering it completely.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with cream cheese glaze, if desired.
Slice and serve, and enjoy your delicious Cheesecake-Stuffed Carrot Bundt Cake!