Why You’ll Love This Recipe

I like this cake because it’s beautifully balanced — not overly sweet, full of texture from the carrots, coconut, and walnuts, and perfectly complemented by a smooth, tangy cheesecake filling. The cream cheese glaze on top adds the finishing touch, making it as gorgeous as it is delicious. Despite its stunning look, it’s surprisingly simple to make, especially when I follow the steps carefully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

400g crushed pineapple in natural juice
unsalted butter, for greasing
1 tbsp cocoa powder (unsweetened), for dusting

Cheesecake Stuffing
340g cream cheese, softened
1/3 cup sour cream (full-fat or yogurt)
1/2 cup white sugar
2 tsp lemon zest
1/2 tsp vanilla extract
3 tbsp plain flour
1 large egg, at room temperature

Batter
2 cups plain flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon powder
2/3 cup full-fat milk, at room temperature
1 tsp white vinegar
3 large eggs, at room temperature
1 1/2 cups brown sugar, packed
1/2 cup canola oil (or other neutral oil)
2 cups shredded carrot (about 2 carrots)
1/4 cup desiccated coconut, unsweetened
1 cup walnuts, roughly chopped

Thick Cream Cheese Glaze
115g cream cheese, softened
30g unsalted butter, softened
1/2 tsp vanilla extract
2 cups icing sugar, sifted
1 1/2 tbsp milk, plus more as needed
1 tbsp lemon juice

Directions

Step 1
I preheat the oven to 200°C (180°C fan). Then I grease a 12-cup (3L) Bundt pan with butter and dust it with cocoa powder, shaking out the excess. I prefer cocoa instead of flour because it blends seamlessly into the cake’s color.

Step 2
I drain the crushed pineapple in a colander, pressing out as much juice as possible, and set both the pineapple and juice aside.

Step 3
To make the cheesecake filling, I beat the cream cheese, sour cream, sugar, lemon zest, and vanilla together until smooth. Then I mix in the flour until just combined, and finally beat in the egg. I transfer the mixture into a piping bag and refrigerate it while preparing the cake batter.

Step 4
For the cake batter, I whisk the flour, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, I whisk together the milk, vinegar, eggs, brown sugar, oil, and 1/4 cup of the reserved pineapple juice until smooth. Then I stir in the crushed pineapple, shredded carrot, coconut, and walnuts. I pour this wet mixture over the dry ingredients and stir gently until everything is just combined.

Step 5
I pour about 2 1/2 cups of the batter into the prepared Bundt pan. Then I cut a 3/4-inch opening in the piping bag and pipe a ring of cheesecake filling on top of the batter, taking care not to touch the edges of the pan. I cover the filling with the remaining batter, smoothing the surface evenly.

Step 6
I bake the cake for 30 minutes, then cover it loosely with foil and bake for another 30 minutes. To test doneness, I insert a skewer straight into the cheesecake layer and also near the inner ring — it should come out clean.

Step 7
Once baked, I cool the cake in the pan for 20 minutes, then invert it onto a rack to cool completely before glazing.

Step 8
To make the glaze, I beat the butter, cream cheese, and vanilla until smooth. Then I gradually beat in the icing sugar in two additions, starting on low speed. I add the milk and lemon juice until I get a thick glaze that slowly drips down the sides of the cake when spooned on. I spoon the glaze generously over the cooled cake and sprinkle with walnuts, if I want a bit of crunch.

Servings and Timing

This recipe serves about 14 people. It takes approximately 45 minutes to prepare, 1 hour to bake, and about 3 hours for cooling and glazing, totaling around 4 hours and 45 minutes.

Variations

Sometimes I add raisins or chopped pecans instead of walnuts for a slightly different flavor and texture. I also enjoy substituting half the cinnamon with pumpkin spice for a more aromatic touch. For a lighter version, I use yogurt instead of sour cream in both the cheesecake and the glaze. I occasionally turn the batter into cupcakes and bake the filling in the center for individual mini versions.

Storage/Reheating

I store this cake in an airtight container in the refrigerator for up to 5 days. To serve, I let it come to room temperature for the best texture. While I don’t recommend freezing because it can become too moist, leftover slices can be chilled and enjoyed cold — the flavors meld beautifully over time.

FAQs

Can I make this cake without a Bundt pan?

Yes, I can use a 23cm round or square pan, but I adjust baking time to ensure it cooks evenly.

What if I don’t have crushed pineapple?

I chop canned pineapple pieces finely and press out the juice before using.

Can I skip the cheesecake filling?

Yes, I can bake just the carrot cake portion — it’s still delicious and moist on its own.

How do I prevent the cheesecake layer from sinking?

I make sure the first layer of batter is thick enough to support the filling and avoid overmixing.

Can I use light cream cheese?

Full-fat works best for texture, but light cream cheese can be used if I prefer a slightly lighter filling.

How thick should the glaze be?

It should be thick enough to spoon over the cake and drip slowly, not runny like regular icing.

What’s the best way to cut the cake neatly?

I use a sharp knife dipped in hot water, wiping between slices for clean cuts through the cheesecake layer.

Can I make the cake a day ahead?

Yes, I often make it the day before serving — it tastes even better after chilling overnight.

Can I replace the walnuts?

Yes, I use pecans, almonds, or leave them out completely for a nut-free version.

Can I make this gluten-free?

I use a 1:1 gluten-free flour blend instead of plain flour, and it still turns out beautifully.

Conclusion

I love how this cheesecake stuffed carrot bundt cake combines two classic desserts into one spectacular centerpiece. The moist spiced carrot cake, the creamy cheesecake core, and the rich cream cheese glaze create a dessert that’s both indulgent and elegant. It’s my go-to for celebrations when I want to surprise everyone with a truly unforgettable cake.