Cheesecake Swirl Carrot Bundt Cake Recipe

Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch bundt pan. Set aside.

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.

In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined.

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.

Spread half of the batter into the bottom of the prepared bundt pan.

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.

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.

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.

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.

After 30 minutes, invert the slightly cooled bundt cake onto a wire rack and allow to cool completely.

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.