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Cheesecake Swirl Carrot Bundt Cake

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Cheesecake Swirl Carrot Bundt Cake

Find cheesecake swirls when you cut into this deliciously moist and perfectly spiced carrot Bundt cake! The ingredient list looks long, but most items are pantry staples and repeated in other layers of the cake. Make sure the cake cools completely before slicing.

Ingredients

  • 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

Directions

  • Preheat oven to 350°F (177°C). Generously grease a 12-15 cup (2,839-3,548ml) capacity Bundt pan. Set aside.
  • In a large bowl, whisk the oil, eggs, brown sugar, 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 silicone spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
  • In a medium bowl using a handheld or stand mixer fitted 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 cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It’s a thick mixture, so do your best to spread.
  • Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
  • Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top 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. Make sure cake has cooled completely before glazing, slicing, and serving.
  • Whisk the glaze ingredients together. If desired, use more liquid to thin out or more confectioners’ sugar to thicken. Drizzle over cake. Slice and serve.
  • Cover leftovers tightly and store in the refrigerator for up to 5 days.

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