This decadent carrot cake with cheesecake filling is a bundt cake combines the best of both worlds: a moist, flavorful carrot cake made with carrot puree, stuffed with a creamy cheesecake filling, and topped with a rich brown butter cream cheese glaze and citrus-roasted walnuts and pecans. It’s perfect for a special occasion or when you’re craving an elevated dessert with a unique twist!
Your grocery list
Produce
- 1-16 oz bag of baby carrots or approximately 4 medium carrot (peeled and cooked for puree, instructions below)
- 1 orange (for zest and juice)
- 1 lemon (for juice, zest optional)
Dairy
- 1-8 oz block of cream cheese (for both the filling and glaze)
- Unsalted butter (for glaze)
- Large eggs (1 for cheesecake filling; 3 for cake batter)
- Plain Greek yogurt or buttermilk (or any plain milk if you don’t have those)
Baking and pantry items
- All-purpose flour (or cake flour)
- Baking soda
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Kosher salt
- Brown sugar (light or dark)
- White (granulated) sugar
- Vanilla extract (paste or liquid)
- Vegetable oil or another neutral-flavored oil (for cake batter)
- Chopped walnuts
- Chopped pecans
- Olive oil or melted butter (for roasting nuts)
Equipment/tools you’ll need
- Bundt pan (10-12 cup capacity)
- Electric mixer or stand mixer
- Large mixing bowls
- Whisk and spatula
- Parchment paper (optional for lining the bundt pan)
- Small saucepan (for making the glaze)
- Baking sheet (for roasting nuts)
- Zester or grater (for citrus zest)
Step-by-step instructions for making this dish
1) Making the carrot purée
- Begin by preparing the carrot purée. In a medium-sized saucepan, add the 16 oz bag of baby carrots. Cover them with water, but use just enough to almost cover them (up to 1/2 cup). Bring the carrots to a boil, then lower the heat and simmer for about 10-12 minutes or until the carrots are soft and tender.
- Drain any excess water, then purée the carrots using a blender or food processor until smooth. If any additional water is needed to bring the puree to a smooth consistency, add it 1 tablespoon at a time. Set aside to cool.
2) Whip up the cheesecake filling
- In a medium bowl, beat together the softened cream cheese and 1/2 cup white sugar until smooth and creamy.
- Add the egg, vanilla extract, and lemon juice (if using) and mix until fully incorporated. Set aside.
3) Combine the dry ingredients
- In a separate bowl, whisk together the dry ingredients: 2 cups flour, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cloves. Set aside.
4) Combine the wet ingredients
- In another bowl, combine 3 eggs, 1/2 cup vegetable oil, 1/2 cup vanilla Greek yogurt, 1 cup white sugar, 1.5 cups dark brown sugar, the zest of an orange, orange juice (from half an orange), and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
5) Whisk together the cake batter
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Don’t overmix, as this can make the cake dense. Then, fold in the carrot purée and mix until fully incorporated.
6) Assemble and bake the cake
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure the cake doesn’t stick.
- Pour half of the cake batter into the prepared bundt pan, spreading it evenly.
- Spoon the cheesecake filling in the center, creating a well, leaving about 1/2-inch around the edges.
- Top with the remaining cake batter, smoothing it out to cover the cheesecake layer.
- Bake for 50-60 minutes or until a toothpick inserted into the cake (away from the cheesecake center) comes out clean. Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
7) Making a brown butter cream cheese glaze
- In a small saucepan, melt the 4 tablespoons unsalted butter over medium heat. Let the butter cook until it begins to brown and smells nutty (about 5 minutes), swirling the pan occasionally. Be careful not to burn it.
- Remove from heat and whisk in the 4 oz of cream cheese, ensuring it melts into the browned butter.
- Add the 1/2 to 1 cup of sugar, depending on your sweetness preference, and whisk until smooth.
- Gradually add 2-4 tablespoons of milk, cream, or orange juice, depending on your desired glaze thickness. If you prefer a thinner glaze, add more liquid; for a thicker consistency, add less.
8) Making roasted walnuts (optional)
- Preheat your oven to 350°F (175°C). Toss chopped walnuts (and/or pecans) with a bit of olive or avocado oil, citrus zest (such as orange, lemon, and/or grapefruit), and ground cinnamon. Spread the nuts in a single layer on a baking sheet.
- Roast for 8-10 minutes, tossing halfway through, until the nuts are golden and fragrant. Remove from the oven and let cool before sprinkling over the cake.
9) Putting it all together (final assembly)
- Once the cake is completely cool, drizzle the brown butter cream cheese glaze over the top, allowing it to drip down the sides.
- Top with the roasted walnuts (if using) for added crunch and flavor.
10) Serving notes
- This cake is moist and flavorful, with the spiced carrot batter and creamy cheesecake filling complementing each other perfectly. The brown butter cream cheese glaze adds a rich, nutty sweetness, while the roasted walnuts bring a delightful crunch.
- For an extra kick, try adding a bit more citrus zest or a pinch of ground ginger into the batter.
- If you don’t have Greek yogurt, you can substitute it with regular yogurt, sour cream, or buttermilk.
Tips for making a great carrot cake with cheesecake filling
- Carrot puree: If you can’t find pre-made carrot puree, simply cook peeled carrots until tender (by steaming, boiling, or roasting), then blend them until smooth. You can store any leftovers in the fridge for a few days.
- Bundt pan greasing: Be sure to grease your bundt pan thoroughly, especially if it has intricate designs, to ensure the cake comes out cleanly after baking. You can also use a flour spray or line the pan with parchment paper for extra security.
- Room temperature ingredients: Make sure your cream cheese, butter, and eggs are at room temperature for the best results in both the cake batter and the glaze.
How to store your carrot cake with cheesecake filling
- At room temperature: The cake can be stored in an airtight container at room temperature for 2-3 days.
- In the fridge: If you prefer, store it in the refrigerator for up to 5-7 days. The glaze will solidify in the fridge, so let the cake sit at room temperature for 30 minutes before serving for the best texture.
Ways to adjust your carrot cake with cheesecake filling
This recipe can be adjusted in several ways to suit different tastes, dietary preferences, and restrictions. Here are some options:
1) Dairy-Free/Non-Dairy Substitutes
- For the Cheesecake Filling:
- Substitute cream cheese: Use a dairy-free cream cheese (such as a coconut-based or almond-based cream cheese alternative).
- Egg substitute: Replace the egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes to gel) or a commercial egg replacer.
- For the Wet Ingredients:
- Greek Yogurt: Use a dairy-free yogurt, such as coconut, almond, or soy-based yogurt.
- Milk/Cream for Glaze: Use almond milk, oat milk, or coconut milk as the liquid in the brown butter cream cheese glaze.
- Butter Substitute for Glaze:
- Replace the unsalted butter in the glaze with a non-dairy butter (such as Earth Balance or Miyoko’s).
2) Gluten-Free
- Flour Substitute:
- Use a 1:1 gluten-free all-purpose flour blend (make sure it contains xanthan gum or add it separately if needed). Some popular blends are Bob’s Red Mill or King Arthur Flour’s gluten-free all-purpose mix.
- Note: Gluten-free flours sometimes require additional moisture, so you may need to add a little more yogurt or water to the batter.
3) Lower-Sugar/Reduced-Sugar
- Reduce Sugar:
- White Sugar: Cut the white sugar down to 1/2 cup or use a sugar substitute like stevia or monk fruit sweetener (be sure to check conversion ratios for the sugar substitute).
- Brown Sugar: Use a sugar alternative like coconut sugar or erythritol, which also works as a brown sugar replacement.
- For Glaze: You can reduce the amount of sugar in the glaze or use a sugar substitute (like powdered stevia or erythritol) for a low-sugar glaze.
- Substitute with Natural Sweeteners: Consider using honey, maple syrup, or agave syrup as replacements for the white and brown sugar, but note that they may alter the texture and moisture of the cake.
4) Vegan
- For the Cheesecake Filling:
- Replace the cream cheese with a vegan cream cheese alternative (such as Kite Hill or Miyoko’s) and use a flax egg or chia egg instead of the regular egg.
- For the Wet Ingredients:
- Use a plant-based yogurt (like coconut or almond-based yogurt) in place of the Greek yogurt.
- Use plant-based oil (such as coconut oil or vegetable oil).
- For the eggs, replace with “flax eggs” (1 tablespoon ground flax + 3 tablespoons water for each egg).
- For the Glaze:
- Use a dairy-free butter or coconut oil instead of the unsalted butter.
- Replace the cream cheese with vegan cream cheese or coconut milk for the glaze.
5) Nut-Free
- For the Cake:
- If you want to avoid any nuts in the batter or filling, make sure to double-check that your Greek yogurt and any other dairy or non-dairy ingredients are nut-free (some dairy-free yogurts may contain almond or cashew milk).
- If you need to avoid nuts for allergies, you can skip the roasted walnuts in the topping or replace them with seeds (such as sunflower seeds or pumpkin seeds).
- For the Glaze:
- If using a dairy-free alternative to cream cheese, make sure it’s nut-free (some vegan cream cheeses are made from cashews).
6) More Spice or Flavor Variations
- Add More Spices: Increase the amount of ginger, ground cloves, or add a pinch of ground allspice for a more complex spice profile.
- Citrus Variations: Replace the orange zest and juice with lemon, lime, or even grapefruit zest for a fresh twist. Whatever you have on hand is fine.
- Add-ins:
- Shredded Coconut: Stir in 1/2 cup of unsweetened shredded coconut into the cake batter for added texture and flavor.
- Raisins: Add 1/2 cup of raisins or currants for a sweet and chewy addition to the batter.
- Pineapple: Add 1/2 cup of crushed pineapple (drained) for a moist, tropical twist.
7) Cake Size or Serving Adjustments
- Mini Bundt Cakes: If you want to make individual servings, divide the batters evenly between mini bundt pans or muffin tins and adjust the baking time to about 20-25 minutes, or until a toothpick inserted comes out clean.
- Layer Cake: You could bake this recipe as two 9-inch round cakes instead of a bundt cake, reducing the baking time by about 5-10 minutes.
If you want to skip the carrot puree process but still want something similar, try out this Pumpkin Spice & Cream Cheese Pound Cake. The spices are the same, but you can grab a can of pumpkin puree to cut out some of the work.
Carrot Cake with Cheesecake Filling & Brown Butter Glaze
This cheesecake-stuffed carrot bundt cake features a moist carrot puree base, a creamy cheesecake filling, a brown butter cream cheese glaze, and a topping of citrus-roasted walnuts and pecans for a decadent, flavor-packed dessert.
Servings 16 slices
Calories 427kcal
Cost $20
Ingredients
For Carrot Purée
- 16 oz baby carrots
- 1/2 cup water if needed
For Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional
For Dry Ingredients
- 2 cups flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
For Wet Ingredients
- 3 eggs
- ½ cup vegetable oil
- ½ cup vanilla Greek yogurt
- 1 cup white sugar
- 1 ½ cups dark brown sugar
- Zest of 1 orange
- Juice of 1/2 orange
- 1 tsp vanilla extract
For Brown Butter Cream Cheese Glaze
- 4 tbsp unsalted butter
- 4 oz cream cheese softened
- ½ - 1 cup sugar to taste
- 2-4 tbsp milk or cream or orange juice
For Roasted Walnuts (Optional)
- Chopped walnuts and/or pecans
- Olive or avocado oil
- Zest of orange/grapefruit
- Ground cinnamon
Instructions
Prepare Carrot Purée
- Simmer the baby carrots in water (just enough to cover) for 10-12 minutes until tender.
- Drain and purée the carrots until smooth. Set aside.
Make Cheesecake Filling
- Beat softened cream cheese and sugar until smooth.
- Add egg, vanilla extract, and lemon juice (if using). Mix until fully combined. Set aside.
Mix Dry Ingredients
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Mix Wet Ingredients
- Whisk together eggs, vegetable oil, Greek yogurt, white sugar, dark brown sugar, orange zest, orange juice, and vanilla extract until smooth.
Make Cake Batter
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the carrot purée until fully incorporated.
Assemble & Bake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Pour half of the batter into the pan. Add cheesecake filling in the center, leaving a border around the edges.
- Top with the remaining cake batter and smooth out.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake (away from the cheesecake) comes out clean. Let cool in the pan for 10 minutes before removing.
Make Brown Butter Cream Cheese Glaze
- In a small saucepan, melt butter over medium heat. Let it brown (about 5 minutes) while swirling the pan.
- Remove from heat and whisk in cream cheese until smooth.
- Add sugar to taste and whisk in milk, cream, or orange juice until desired glaze consistency is reached.
Roast Walnuts (Optional)
- Toss chopped walnuts (and/or pecans) with oil, citrus zest, and cinnamon.
- Roast at 350°F (175°C) for 8-10 minutes until golden and fragrant. Let cool.
Serve
- Once the cake has cooled, drizzle the brown butter glaze over the top.
- Sprinkle roasted walnuts on top if desired.
Nutrition
Calories: 427kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 316mg | Potassium: 170mg | Fiber: 1g | Sugar: 48g | Vitamin A: 4346IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
