How To Make Cheesecake Swirl Carrot Bundt Cake
Packed with the flavor of applesauce and spices, this carrot bundt cake comes with a sweet rich cheese filling. Plus, an orange glaze to finish!
Serves:
Ingredients
- 1¾cupslight or dark brown sugar,packed
- 1cupvegetable,or canola oil
- 4large eggs,at room temperature
- ¾cupapplesauce,smooth unsweetened
- 1tsppure vanilla extract
- 1orange,zested
- 2½cupsall purpose flour,spoon & leveled
- 2tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 1½tspground cinnamon
- 1tspground ginger
- ¼tspground nutmeg
- ¼tspground cloves
- 2cupscarrots,grated, (about 3 large)
- 1cupraisins,optional
- ⅔cuppecans,chopped, optional
For Cheesecake Layer:
- 12ozbrick style cream cheese,softened to room temperature
- ¼cupgranulated sugar
- 1largeegg,at room temperature
- 1tspvanilla extract
For Glaze:
- 1cupconfectioner’s sugar,sifted
- 3tbspfresh orange juice
Instructions
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Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch bundt pan. Set aside.
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In a large bowl, whisk the brown sugar, oil, eggs, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside.
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In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined.
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Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Then, fold in the carrots, raisins, and pecans.
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Spread half of the batter into the bottom of the prepared bundt pan.
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In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy.
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Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread in an even layer on top of the carrot cake batter.
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Spread the remaining carrot cake batter evenly on top. Bake for 55 to 75 minutes or until a toothpick inserted into the cake comes out clean. This cake will take a while to bake because it is so moist and very thick.
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Cover the cake loosely with aluminum foil if the top is browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
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After 30 minutes, invert the slightly cooled bundt cake onto a wire rack and allow to cool completely.
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Whisk the glaze ingredients together and spoon over the cake prior to serving. Cover up extras tightly and store them in the refrigerator for up to 4 days.
Nutrition
- Calories: 554.64kcal
- Fat: 19.34g
- Saturated Fat: 7.85g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.59g
- Polyunsaturated Fat: 2.59g
- Carbohydrates: 88.15g
- Fiber: 3.85g
- Sugar: 56.07g
- Protein: 10.22g
- Cholesterol: 130.42mg
- Sodium: 505.87mg
- Calcium: 174.40mg
- Potassium: 434.66mg
- Iron: 3.05mg
- Vitamin A: 393.72µg
- Vitamin C: 15.98mg
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