Description
Moist and tender Cheesecake Swirl Carrot Bundt Cake loaded with freshly shredded carrots, warm spices, and a rich vanilla cheesecake center.
Ingredients
Carrot Cake Batter:
1 cup (240ml) vegetable oil*
4 large eggs, at room temperature
1 and 3/4 cups (350g) packed light or dark brown sugar (I prefer dark)
3/4 cup (180g) smooth unsweetened applesauce*
1 teaspoon pure vanilla extract
1 teaspoon orange zest (can omit if desired)
2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (260g) peeled and shredded carrots* (about 4 large peeled carrots)
optional: 1 cup (130g) roughly chopped pecans*
Cheesecake Layer:
12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Glaze (Optional):
1 cup (120g) confectioners’ sugar, sifted
2 Tablespoons (30-45ml) fresh orange juice or milk
Instructions
1. Preheat oven to 350°F (175°C), grease a bundt pan, and whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
2. Whisk oil, eggs, brown sugar, applesauce, vanilla, and orange zest in a large bowl until smooth.
3. Fold dry ingredients into wet batter, then fold in shredded carrots and optional chopped pecans.
4. Beat cream cheese, granulated sugar, egg, and vanilla until smooth.
5. Layer two-thirds of carrot batter in pan, spoon cheesecake layer in center, top with remaining batter, and bake for 55 to 65 minutes; cool 15 minutes before inverting.
6. Whisk confectioners’ sugar and orange juice/milk, drizzle over cooled cake, and serve.
Notes
Keep cheesecake layer away from pan edges. Invert cake after exactly 15 minutes of cooling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 490
- Sugar: 48g
- Sodium: 340mg
- Fat: 27g
- Saturated Fat: 27g
- Unsaturated Fat: 27g
- Trans Fat: 27g
- Protein: 6g