CHEESECAKE-SWIRLED CARROT BUNDT CAKE

Cheesecake-Swirled Carrot Bundt Cake image

This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish.

Provided by By Annalise Sandberg

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 21

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Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups shredded carrots
1 1/2 cups packed light brown sugar
3/4 cup crushed pineapple, undrained
4 eggs
1 cup vegetable oil
1 teaspoon vanilla
1/2 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
3 to 4 tablespoons milk or heavy whipping cream
Additional pecans, for garnish, as desired

Steps:

Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.

Nutrition Facts : Calories 590, Carbohydrate 72 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 51 g, TransFat 0 g

*** Explore more Cheesecake-Swirled Carrot Bundt Cake Recipes »

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Haddie Burt

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This cake was a bit dense and dry for my taste. I think I might have overcooked it a bit. The cheesecake swirl was also a bit too sweet for my liking. Overall, it was an okay cake, but I wouldn't make it again.

Farzaneh Nassiri

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This cake was a bit too sweet for my taste, but I still enjoyed it. The carrot cake was moist and flavorful, and the cheesecake swirl was creamy and rich. I think I would try using less sugar next time.

Abbasi Girl

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I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The carrot cake was moist and had a great flavor, and the cheesecake swirl added a nice touch of sweetness. It was also really easy to make, which is always a plus.

Margaret Clark

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This cake looked stunning when I pulled it out of the oven, and it tasted even better than it looked! The carrot cake was moist and flavorful, and the cheesecake swirl was creamy and decadent. I especially loved the crunchy nuts on top. It was a perf

Qamar Zaheen

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This carrot cake was a hit! The flavor was perfectly balanced between sweet and tangy, and the cheesecake swirl added a delightful richness. I also loved the moist and tender texture of the cake. My family and friends raved about it, and I'll definit

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