Carrot Cake with Cheesecake Filling & Brown Butter Glaze

Course: Dessert

Cuisine: American

Keyword: Brown Butter, Cake, Carrot, Carrot Cake, Cheesecake, Roasted

Prep Time: 35

Cook Time: 1

Cooling Time: 15

Total Time: 1 50

Servings: slices

Calories: 427kcal

Author: Lena B.

Cost: $20

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.

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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

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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.

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