low fodmap ✓ | gluten-free ✓ | soy-free ✓ | vegetarian ✓
This Gluten-Free Carrot Bundt Cake With Cheesecake Filling is a combination of my 3 favorite cakes. Carrot cake, bundt cake, and cheesecake! Yey! It tastes heavenly! Plus it’s a real Christmas treat!
Gluten-Free Carrot Bundt Cake With Cheesecake Filling Recipe.
This cake is perfectly sweetened, spiced with a powerhouse of spices, carrot packed and bursting with flavor. The texture is moist, tender and fluffy. The hidden cheesecake swirl takes this cake on an entirely new level! Which means you will have trouble controlling your portion size! 😆
How to make this Gluten-Free Carrot Bundt Cake With Cheesecake Filling.
This cake is so simple to make! For the carrot cake, you only need to mix all the ingredients together. And for the cheesecake, you need to cream the cream cheese together with powdered sugar, egg and vanilla extract. And viola your cake is ready to bake!
To read the step-by-step instructions scroll at the end of this page.
what flour to use to make this cake?
I like to use my universal homemade gluten-free flour blend, if you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
* FODMAP tip:
*To make sure that your flour mix is FODMAP friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself which foods are high in FODMAP’s, I strongly recommend downloading Monash Unversity FODMAP Diet App
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process there can be cross-contamination.
Gluten Free Carrot Bundt Cake with Cheesecake Filling
- 200 g light or dark brown sugar (1 cup)
- 240 ml sunflower oil (1 cup)
- 4 large eggs (at room temperature)
- 125 g crushed pineapple (1/2 cup)
- 1 tsp pure vanilla extract
- zest from one orange
- 300 g gluten-free flour ( 2 and 1/2 cups)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 250 g grated carrots ( 2 cups)
- 100 g pecans (optional)
- 300 g lactose-free cream cheese (softened at room temperature)
- 40 g granulated sugar
- 1 egg
- 1 tsp Vanilla Extract
- 100 g white chocolate (you can use dairy free if you want)
- 3 tbsp lactose free milk
- 70 g powdered sugar
- orange zest from 1/2 orange
- Preheat the oven to 350°F (177°C). Grease and lightly flour a 10-inch bundt pan. And set it aside.
- In a large bowl, whisk the brown sugar, oil, eggs, crushed pineapple, vanilla, and orange zest together until combined.
- In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, until everything is well combined.
- Pour the wet ingredients into the dry ingredients and using a spatula, fold the ingredients together until combined.
- Then, fold in the carrots and pecans. Spread half of the batter into the bottom of the prepared bundt pan.
- In a medium bowl using a hand-held or stand mixer beat the cream cheese for about a minute on medium speed. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread the in an even layer on top of the carrot cake batter.
- Spread the remaining carrot cake batter evenly on top. Put your cake to bake and bake it for about 60 to 80min or until a toothpick inserted into the cake comes out clean. It takes longer for this cake to bake because it is quite tick and moist. Cover the cake loosely with aluminum foil if start noticing that the top is browning quickly.
- Once done, remove from the oven and allow to cool for about half an hour inside the pan.
- After 30 minutes, invert your bundt cake onto a wire rack and allow to cool completely.
To make the white chocolate orange glaze
- While the cake cools prepare the glaze .Place chocolate and milk in a heatproof bowl. Place bowl over a saucepan of simmering water and allow chocolate to melt, stirring regularly. Remove the bowl from the heat and stir in the sugar and orange zest. Mix until glaze is smooth.
- Pour it over your bundt cake while the glaze is still warm.
- You can keep this cake covered in the fridge for up to 4 days.