Cheesecake Swirl Carrot Bundt Cake Recipes

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

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

CARROT CAKE WITH BOURBON CHEESECAKE SWIRL

Carrot Cake with Bourbon Cheesecake Swirl image

The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!

Provided by Stasty Cook

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 15

Ingredients

1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin spice
½ teaspoon baking soda
½ cup butter, at room temperature
½ cup packed brown sugar
2 eggs, lightly beaten
¼ cup plain yogurt
1 cup packed finely grated carrots
1 (4 ounce) package cream cheese, softened
¼ cup white sugar
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon bourbon whiskey
1 teaspoon grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 271 calories, Carbohydrate 30.2 g, Cholesterol 85.9 mg, Fat 14.7 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 232.5 mg, Sugar 15.9 g

More about "cheesecake swirl carrot bundt cake recipes"

CARROT CREAM CHEESE SWIRL BUNDT CAKE | MEL'S KITCHEN CAFE

Web Mar 19, 2020 Carrot Cake: 1 ⅔ cup (237 g) all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon ground nutmeg 1 ½ …
From melskitchencafe.com
5/5 (16)
Total Time 1 hr 25 mins
Category Cakes/Cupcakes
Calories 612 per serving

Preheat the oven to 350 degrees F. Grease a 9- or 10-inch bundt cake pan very well, getting in all the nooks and crannies. Lightly dust with flour, tapping out the excess, and set aside.
For the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
In a large bowl (you can use the bowl of a stand electric mixer here), with a handheld electric mixer, beat the eggs and sugars together until blended. With the mixer running, drizzle in the oil and mix until thick and creamy.
Add the dry ingredients, carrots and pecans, and mix gently by hand until combined and no streaks of flour remain. Set aside for a few minutes while preparing the cream cheese filling.

Cheesecake Swirl Carrot Bundt Cake Recipes

CHEESECAKE-SWIRLED CARROT BUNDT CAKE

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

CARROT CAKE WITH BOURBON CHEESECAKE SWIRL

The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!

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