Description
This Cheesecake Swirl Carrot Bundt Cake is a moist and flavorful dessert featuring shredded carrots and warm spices, layered with a creamy cheesecake swirl. The cake is finished with an optional sweet glaze, making it perfect for special occasions or any time you want a deliciously comforting treat.
Ingredients
Scale
Carrot Cake Batter
- 1 cup vegetable oil
- 4 large eggs, at room temperature
- 1 and 3/4 cups packed light or dark brown sugar
- 3/4 cup smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest
- 2 and 1/2 cups all-purpose flour
- 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 peeled and shredded carrots (about 4 large)
- 1 cup roughly chopped pecans (optional)
Cheesecake Layer
- 12 ounces full-fat brick cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Glaze (Optional)
- 1 cup confectioners’ sugar, sifted
- 2 Tablespoons fresh orange juice or milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and generously grease a 12-15 cup capacity Bundt pan. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together vegetable oil, eggs, brown sugar, applesauce, vanilla extract, and orange zest until smooth and no brown sugar lumps remain.
- Combine Dry Ingredients: In another large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Form Batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. Fold in shredded carrots and pecans, if using. The batter should total about 6 cups. Pour and spread half the batter evenly into the prepared Bundt pan.
- Prepare Cheesecake Layer: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat cream cheese on medium speed for 1 minute until smooth and creamy. Add granulated sugar, egg, and vanilla extract and beat on high speed until well combined and smooth. Spread this cheesecake mixture evenly over the carrot cake batter layer, avoiding the edges.
- Add Remaining Batter and Swirl: Pour and spread the remaining carrot cake batter evenly over the cheesecake layer. Use a knife to gently swirl the batter and cheesecake layers together without mixing completely.
- Bake the Cake: Bake for 75 minutes or until a toothpick inserted into the cake comes out clean. If the top starts to brown quickly, cover loosely with aluminum foil. Once done, remove from oven and allow to cool in the pan for 30 minutes.
- Cool and Remove from Pan: After 30 minutes, invert the cake onto a wire rack and let cool completely before glazing.
- Prepare Glaze: Whisk confectioners’ sugar with fresh orange juice or milk until smooth. Adjust consistency by adding more liquid to thin or more confectioners’ sugar to thicken as desired. Drizzle over the cooled cake.
- Serve and Store: Slice and serve. Cover leftovers tightly and refrigerate for up to 5 days.
Notes
- Use full-fat cream cheese softened to room temperature for a smooth cheesecake layer.
- Orange zest is optional but adds a bright citrus flavor complementing the spices.
- To prevent over-browning, tent the cake with aluminum foil during baking if needed.
- Allow the cake to cool completely before glazing to avoid melting the glaze.
- Pecans add a crunchy texture but can be omitted or substituted with walnuts.
- If unavailable, milk can replace orange juice in the glaze for a milder flavor.
- Ensure eggs are at room temperature to help achieve a smooth batter.
