Cheesecake Stuffed Carrot Cake is a mouthwatering dessert that is sure to impress! If you happen to love carrot cake, your family will go nuts for this amazing Carrot Cake stuffed with creamy Cheesecake center.
Take your traditional carrot cake to the next level with this incredible recipe for Cheesecake Stuffed Carrot Cake. It’s moist, flavorful, and will melt in your mouth with each bite you take.
Is carrot cake one of your favorite desserts? Many people enjoy the slight touch of cinnamon with the cream cheese frosting that these cakes typically have added on top of them. If it’s one of your favorite desserts, learn how to further enhance the flavor of it by preparing this Cheesecake Stuffed Carrot Cake. It combines the taste of two amazing desserts into one for an unforgettable treat you can enjoy.
Why Make Homemade Cheesecake Stuffed Carrot Cake?
It’s full of flavor and allows you to have two delicious desserts in a single slice.
It may sound complicated to make, but this recipe is straightforward, so you can make it with ease.
The Cheesecake Stuffed Carrot Cake is the perfect dessert to bring with you to all kinds of family gatherings and special occasions.
What You’ll Need to Make the Carrot Cake with Cream Cheese
Cream Cheese – You can’t have cheesecake without cream cheese. Be sure to grab two packages of it.
Sugar – Give the cream cheese a sweeter taste by combining it with a bit of sugar.
Grated Carrots – The grated carrots are an important part of the recipe for the carrot cake.
Ground Cinnamon – Recreate that traditional carrot cake flavor using some ground cinnamon in the mixture.
Vanilla Extract – Don’t forget to add a hint of vanilla to this delicious baked treat.
You’ll also need vegetable oil, flour, baking soda, baking powder, salt, and walnuts for the topping. When preparing the glaze for the Cheesecake Stuffed Carrot Cake, you need powdered sugar, vanilla, and a bit of water.
How many people will this cake serve?
This cake provides you with enough servings for a minimum of 12 people and up to 16 people to enjoy a sweet slice. Make more than one cake if you need to serve more than 16 people.
What if I don’t have walnuts?
If you don’t have walnuts available, you can skip them. The walnuts are great to add to the topping for that final touch and slightly crunchy taste. However, you don’t need to use them if you don’t have them or don’t like them. In addition, you can always use chopped peanuts as an alternative.
How long does the cake need to bake in the oven?
You’ll need to allow the cake to bake in the oven for at least 40 minutes. However, it can take up to 50 minutes before it’s good to go and ready to get removed from the oven. Once you’ve removed the cake from the oven, let it continue cooling down while in the pan for at least 10 minutes before turning it over to the wire rack and letting it finish cooling down for several more minutes.
When do I need to add the glaze to this cake?
You can drizzle the glaze over the cake after allowing it to cool down for several minutes. While the cake is cooling, prepare the glaze by combining the ingredients and then add the walnuts on top for that finishing touch.
What type of cream cheese do I need to use?
Be sure to use full-fat cream cheese instead of fat-free or low-fat cream cheese. The brand selected isn’t too important. You can use one of the brand name options or a generic brand of cream cheese, depending on your preference.
Recipe Notes for cheesecake filled Carrot Cake
While the cake needs to bake in the oven for close to an hour, make sure you’re not overcooking it. If you leave it in the oven too long, the cake won’t have perfect consistency, and it will turn out dry instead of moist and delicious.
If you don’t want to add a glaze on top, you don’t have to. It does add a sweet touch to the Cheesecake Stuffed Carrot Cake, but you might feel like the cake doesn’t need it.
Check the cake with a toothpick before removing it from the oven. While you don’t want to overcook it, you also don’t want to remove it too soon because then the Cheesecake Stuffed Carrot Cake will get ruined.
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Cheesecake Stuffed Carrot Cake
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- Walnuts for topping
- 2 8 ounce packages cream cheese, softened
- 2 eggs
- 2/3 cup sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons water
- Preheat oven to 350F
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
- Mix in flour, baking soda, baking powder, salt and cinnamon.
- Stir in carrots.
- Pour half into a greased 10-12 cup bundt pan.
- In a medium bowl mix together the cream cheese, 2 eggs and ? cups of sugar until all combined.
- Spoon or pipe into a ring in the pan.
- Cover with the remaining batter.
- .Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a small pan mix together the glaze ingredients adding the water little by little until desired thickness.
- Drizzle on the top of the cake and top with walnuts.