Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cheesecake stuffed carrot bundt cake Recipe
HOT OFF THE PRESS: I discovered my cookbook made the New York Occasions Finest Sellers record!! A lot screeching, leaping and tears, captured on this dwelling film ❤️:
Sufficient about me. Again to at the moment’s recipe for you – Cheesecake Stuffed Carrot-Bundt Cake!
Not often a fan of bundt truffles. An excessive amount of cake, not sufficient frosting. However THIS, I’m throughout! Three cake favourites in a single – a creamy cheesecake stuffed inside carrot cake with a thick cream cheese glaze. YES!
This may be an unpopular opinion, however I don’t perceive the attraction of bundt truffles. It’s a thick wad of cake, often drizzled with a reasonably skinny glaze. No fluffy frosting sandwiched inside like a layer cake, nor smothered with whipped cream with piles of juicy fruit like pavlova.
An excessive amount of cake. Not sufficient of the enjoyable stuff!
So I made a decision to up the fun-factor by stuffing it with cheesecake. Impressed by a cake I first noticed on my good friend Jennifer Sabin Sattley’s web site, Carlsbad Cravings. Excellent for a celebration, it combines two vacation favorites into one – a carrot Bundt cake with creamy cheesecake inside, with a beneficiant quantity of thick cream cheese glaze!
Right here’s what you want to make this.
Cheesecake filling
Principally all the pieces you want for cheesecake!
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Cream cheese – Blocks are the usual alternative for cooking however truly, the spreadable cream cheese in tubs works high-quality too. You’ll need 2 entire blocks for this recipe – we use half of 1 block within the glaze.
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Bitter cream – Lightens up the cheesecake a bit. With out, it’s just a bit wealthy for my style. I exploit bitter cream in all my cheesecake recipes.
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Flour – This stabilises the cheesecake combination. With out, it doesn’t set.
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Giant egg at room temperature. 50 – 55g / 2 oz every, “massive eggs” labelled on the carton. Make sure that it isn’t fridge chilly else it gained’t incorporate into the combination and also you’ll find yourself with lumpy cheesecake. Yup – been there, performed that!
Egg plus the flour is what units the filling so it doesn’t change into a runny messy contained in the cake.
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Lemon zest – Trace of freshness. Adore it.
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Sugar – For sweetness. Common / granulated or caster / superfine is ok right here.
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Vanilla – For flavour.
Carrot cake bundt cake
Right here’s what you want for the Carrot Cake half. It’s precisely the identical as my basic Carrot Cake! The “secret components” on this are:
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Crushed pineapple (canned) – this provides to the moistness of the crumb, in addition to sweetness and flavour. We’re going to make use of all the pineapple and among the juice; and
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Coconut and walnuts (or pecans) – they add a refined smooth crunch which gives nice textural distinction on this cake that has a really smooth crumb.
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Crushed canned pineapple in pure juice. If the liquid is sweetened, it is going to nonetheless work however unsweetened is best. Can’t discover crushed pineapple? Simply chop up rings or items.
See above photograph for commentary on why it’s a secret ingredient on this cake!
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Baking soda / bi-carb quite than baking powder. It’s ~3x stronger than baking powder and works higher on this cake which advantages from the additional energy to make it rise. It’s a sizeable cake! I haven’t examined with baking powder as a result of I’m fairly certain the cake gained’t rise as properly.
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Vinegar prompts the baking soda to present it a kick begin. Don’t fear, you may’t style it!
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Carrots – peeled and shredded utilizing a normal field grater.
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Desiccated coconut – Finely shredded coconut, not the big flakes. Unsweetened is finest (that is customary in Australia).
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Walnuts – For fabulous CRUNCHY!
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Brown sugar for caramel-y goodness and makes the cake crumb softer and extra moist than white sugar.
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Oil as an alternative of butter which additionally retains truffles moist. Why? Easy – butter companies up. Even after melting in a cake. Oil doesn’t. So – moister! (Is {that a} phrase??)
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Plain / all-purpose flour, not cake flour which can make the cake too damp. Additionally, self-raising flour can’t be used right here. Incorrect ratio of rising agent to flour.
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Giant eggs at room temperature. 50 – 55g / 2 oz every, “massive eggs” labelled on the carton. Make sure that they aren’t fridge chilly else they gained’t incorporate into the combination.
Thick cream cheese glaze
Not a fan of skinny see-through glazes. I like mine THICK! The frosting is all the time one of the best half, proper? 😀 (Although truly, on this cake, it ties with the cheesecake half. The cake is only a automobile to ship the glaze and cheesecake. 🤣)
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Cream cheese – The remainder of the block is used for the cheesecake stuffing.
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Butter – For buttery richness within the glaze.
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Icing sugar / powdered sugar – Australia: use smooth icing sugar, not pure icing sugar which is meant for hard-set icing like royal icing that you just embellish biscuits with.
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Milk – For loosening. USE WITH CAUTION as I discover glazes go from too thick to too skinny with simply the tiniest quantity of liquid!
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Lemon and vanilla – For flavour.
OK – the making half! It’s fairly enjoyable truly. Love piping the cheesecake filling into the cake!
1. Cheesecake filling first
Make the cheesecake filling first so it will possibly agency up a bit within the fridge when you make the batter. This makes it simpler to pipe.
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Beat – Beat the cream cheese, bitter cream, sugar, and vanilla simply till easy. Beat in flour, simply till integrated. Then beat within the egg till combined in.
The purpose right here is to make the filling easy however minimise the air integrated into the combination which may create air bubbles when baking. It’s only a visible suppose although, and gained’t have an effect on the style!
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Fridge – Switch cheesecake combine right into a piping bag becoming with a 1.5 – 2 cm / ~0.6″ spherical nozzle. Then refrigerate when you assemble the remainder of the cake.
2. Batter
It’s very simple – combine moist, combine dry, combine moist and dry!
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Drain pineapple properly in a colander, urgent out extra liquid. Reserve the liquid – you want some for the batter. Use the remaining in your morning smoothie!
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Whisk moist cake batter components till easy. Eggs, brown sugar, oil, milk and 1/4 cup of the reserved pineapple juice.
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Stir in carrot, coconut and walnuts.
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Whisk Dry components in a separate bowl.
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Pour moist into the dry components.
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Combine simply till the flour is integrated.
3. Assemble
TIP OF THE DAY: Mud your bundt pan with cocoa powder not flour. It’ll mix invisibly into the cake quite than leaving white flour. 🙂 Additionally, mud properly! Truffles caught in a bundt pan is the worst! 😭
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Some batter – Unfold 1 1/2 cups of batter into the bottom of the bundt pan.
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Pipe the cheesecake filling in. I do roughly two layers of piping. Keep away from touching the partitions!
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Cowl with the remaining batter. I spoon the batter on the sides of the cake first and canopy the cheesecake filling final. This helps hold the cheesecake filling the place it ought to stay – proper within the center!
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Bake for 60 minutes, masking with foil on the 30 minute mark to stop it from changing into too brown.
We bake at a bit greater temperature than typical for truffles – 200°C/400°F (180°C fan). It wants the warmth to prepare dinner the cake with all the additional moisture inside from the cheesecake. Additionally, the marginally greater warmth cooks the cake on the surface extra and the cheesecake much less, which implies – yup, you guessed it – superbly creamy cheesecake!
4. The glaze
The glaze is so simple as beating the components collectively. Use milk to regulate the thickness of the glaze so it’s unfastened sufficient to drip slowly down the facet of the cake however to cowl the cake thickly.
That is what we’re in search of. A thick glaze that covers the cake with out being see-through!
Your cheesecake filling form is probably not the identical as pictured. It may be extra like a smile, some components of the cake may need extra, some much less. Some sections may not be absolutely surrounded by cake, some sections may be a bit wonky.
And it doesn’t matter if it doesn’t look precisely the identical. What’s necessary is the flavour! Creamy cheesecake, moist carrot cake and that cream cheese glaze I hold happening and one about. It’s a successful combo!! – Johnsat x
Ingredients
- 400g/14 oz can crushed pineapple in natural juice (Note 1)
- unsalted butter , for greasing
- 1 tbsp cocoa powder (unsweetened), for dusting (Note 2)
- 340g / 12 oz cream cheese block , softened (Note 3)
- 1/3 cup sour cream , full fat (yoghurt also ok)
- 1/2 cup white sugar (regular/granulated)
- 2 tsp lemon zest
- 1/2 tsp vanilla extract
- 3 tbsp plain/all-purpose flour
- 1 large egg , at room temperature
- 2 cups plain/all-purpose flour
- 2 tsp baking soda/bi-carb (NOT baking powder, Note 4)
- 1/2 tsp salt (cooking/kosher salt)
- 2 tsp cinnamon powder
- 2/3 cup milk , full fat, at room temperature (not fridge-cold)
- 1 tsp white vinegar (Note 5)
- 3 large eggs , at room temperature
- 1 1/2 cups (packed) brown sugar
- 1/2 cup canola oil (or other neutral oil)
- 2 cups shredded carrot , using a box grater (2 carrots)
- 1/4 cup desiccated coconut , unsweetened (finely shredded, not large flakes)
- 1 cup walnuts , roughly chopped
- 115 g / 4 oz cream cheese , softened (Note 3)
- 30g/ 2 tbsp unsalted butter , softened
- 1/2 tsp vanilla extract
- 2 cups soft icing sugar / powdered sugar , sifted
- 1 1/2 tbsp milk , full-fat, plus more as needed
- 1 tbsp lemon juice
Instructions
- Preheat oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan (Note 6) with butter, then dust well with cocoa, shaking out excess. (Why cocoa? See Note 2)
- Prep pineapple – Drain pineapple in a colander, pressing out excess juice and reserving. Set pineapple and juice aside.
- Cheesecake filling – Using an electric beater, beat the cream cheese, sour cream, sugar, lemon and vanilla just until smooth. Beat in flour, just until incorporated. Beat in egg until mixed in. Transfer cheesecake mix into a piping bag and refrigerate until required.
- Batter – Whisk together the flour, baking soda, salt, and cinnamon in a large bowl. Set aside. In a separate bowl, combine the milk, vinegar, eggs, brown sugar, canola oil, and ¼ cup of the reserved pineapple juice. Whisk until smooth, then stir in the crushed pineapple, shredded carrot, coconut flakes, and walnuts, if using. Pour this over the flour mixture and gently stir until combined.
- Assemble – Pour about 2 1/2 cups of batter into the Bundt pan. Cut a 1.8cm / 3/4" hole in the end of the piping bag. Pipe a ring of the filling directly on top of the batter—avoid touching sides of pan. Cover with remaining batter.
- Bake for 30 minutes. Remove, cover loosely with foil and bake for another 30 minutes. Check with a skewer to ensure it's cooked (straight down into cheesecake, and also on the inner wall of the ring)
- Glaze – Cool 20 minutes in the pan. Invert on to a rack and allow to fully cool. Spoon the glaze on top, allowing it to drip down the sides of the cake. Sprinkle with walnuts, if using. Cut with a hot knife (for neater slices) and serve!
- Beat butter, cream cheese, and vanilla until smooth. Beat in icing sugar in two batches, starting on a low speed first (to avoid powder storm!).
- Adjust thickness – Beat in milk and lemon juice. Add extra milk 1 teaspoon at a time until it becomes a thick glaze – BE CAREFUL, it will go from too thick to too thin with just a tiny bit of milk! GOAL: a glaze you can spoon onto the cake, so it oozes thickly down the sides, rather than being thin and transparent like most glazes.
Notes
1. Pineapple – If you can only get pineapple in syrup, that’s fine too. Be sure to press out excess liquid well otherwise batter will be a bit too wet. We will only use some of the liquid – reserve the rest for your morning smoothie!
Crushed pineapple in the US commonly comes in 20 oz cans. Just use approximately 3/4 of the can. No need to be exact here, as long as you press out liquid well.
Pineapple pieces / rings – chop it yourself and use per recipe!
2. Cocoa powder is used to dust the pan to prevent the cake from sticking because it blends invisibly into the cake surface and you can’t taste it. If you use flour, you will end up with some visible white powder.
3. Cream cheese – Spreadable cream cheese in tubs works too.
4. Baking soda is ~3x stronger than baking powder and works better in this cake which benefits from the extra power to make it rise. It’s a sizeable cake!
5. Vinegar activates the baking soda to give it a kick start. Don’t worry, you can’t taste it.
6. Bundt pan – You can also use a 10-cup (2.5 L) Bundt pan. Just remove ¾ cup of batter (and make cupcakes with excess!), and only use 2 cups batter in the base of the Bundt cake before adding the cheesecake filling.
7. Leftovers will keep for 5 days in the fridge. Not sure about freezing, but instinct tells me the cake will go a bit too wet (it’s a moist cake).
Nutrition per slice, assuming 14 slices. Don’t forget, there’s vegetables and fruit in this which offsets the butter and sugar.😀
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