Indulge in the ultimate treat with this Cheesecake Stuffed Carrot Bundt Cake!
Ingredients:
For the Carrot Cake:
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp salt
– 1 1/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 cup vegetable oil
– 4 large eggs
– 2 cups granulated sugar
– 2 tsp vanilla extract
– 3 cups grated carrots
– 1 cup chopped walnuts (optional)
For the Cheesecake Filling:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
For the Cream Cheese Frosting:
– 4 oz cream cheese, softened
– 2 tbsp unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
– 1-2 tbsp milk or cream, as needed for consistency
Directions:
1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan.
2. Prepare the cheesecake filling: Beat together cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
3. Prepare the carrot cake batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another bowl, mix together oil, eggs, sugar, and vanilla until well combined. Stir in grated carrots and walnuts (if using).
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour half of the carrot cake batter into the prepared bundt pan. Spoon the cheesecake filling evenly over the batter, being careful not to let it touch the sides of the pan. Top with the remaining carrot cake batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the cake portion comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. Make the cream cheese frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Thin with milk or cream to desired consistency.
9. Drizzle frosting over the cooled cake and serve.
Experience the delightful fusion of creamy cheesecake and moist carrot cake in every slice!
