Description
This Cheesecake Swirl Carrot Bundt Cake is a moist and flavorful dessert combining a spiced carrot cake with a creamy cheesecake layer swirled throughout. Enhanced with warm spices like cinnamon, ginger, and nutmeg, this cake is perfect for celebrations or an indulgent treat. An optional orange glaze adds a fresh citrus note to finish.
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 (optional)
- 2 and 1/2 cups all-purpose flour, spooned and 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 peeled and shredded carrots (about 4 large carrots)
- 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
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). Generously grease a 12-15 cup Bundt pan and set it aside for later.
- Mix Wet Ingredients: In a large bowl, whisk together vegetable oil, eggs, brown sugar, applesauce, vanilla extract, and orange zest until combined and no lumps remain.
- Mix Dry Ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Using a silicone spatula or wooden spoon, gently fold the mixture until just combined. Then carefully fold in the shredded carrots and pecans (if using). The batter will yield about 6 cups.
- Layer Batter in Pan: Pour and spread half of the carrot cake batter evenly into the prepared Bundt pan.
- Prepare Cheesecake Layer: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium speed for 1 minute until smooth and creamy. Add granulated sugar, egg, and vanilla extract. Beat on high speed until completely combined and smooth.
- Add Cheesecake Layer: Spread the cream cheese mixture evenly over the carrot batter in the Bundt pan, avoiding the edges as much as possible.
- Top with Remaining Batter and Swirl: Pour the remaining carrot cake batter evenly over the cheesecake layer. Use a knife to gently swirl the two batters together to create a marbled effect.
- Bake the Cake: Bake in the preheated oven for 75 minutes or until a toothpick inserted into the cake comes out clean. If the cake top browns too quickly, loosely cover it with aluminum foil during baking.
- Cool the Cake: Remove the cake from oven and let it cool in the pan for 30 minutes. Then invert the Bundt cake onto a wire rack to cool completely before glazing or slicing.
- Prepare Glaze (Optional): Whisk together confectioners’ sugar and orange juice or milk until smooth. Adjust consistency as needed. Drizzle the glaze over the cooled cake.
- Serve and Store: Slice the cake and serve. Store any leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- Use room temperature eggs and cream cheese for better mixing and texture.
- If you prefer a nut-free cake, omit the pecans without affecting much flavor.
- The glaze is optional but adds a nice citrus sweetness to balance the spices.
- Use a Bundt pan with at least 12-cup capacity to ensure even baking and shape.
- To avoid cracks, don’t overmix the batter; fold gently until just combined.
- If you don’t have orange zest, you can omit it without significant flavor loss.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 29 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
