Cheesecake Swirled Carrot Bundt Cake Recipes

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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

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

CHEESECAKE SWIRL CARROT BUNDT CAKE



Cheesecake Swirl Carrot Bundt Cake image

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.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 22

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 (133g) 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 (spoon & 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*
12 ounces (336g) brick-style cream cheese, softened to room temperature*
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (120g) confectioners' sugar, sifted
2 Tablespoons (30-45ml) fresh orange juice or milk

Steps:

  • 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 rubber 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 hand-held 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.

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

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

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