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Cheesecake-Swirled Carrot Bundt Cake
Cheesecake-Swirled Carrot Bundt Cake
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Impress guests with a modern twist on carrot cake topped with a flavorful vanilla glaze.
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 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 3 to 4 tablespoons milk or heavy whipping cream
  • Additional pecans, for garnish, as desired
Instructions:
  • Preheat oven to 350°F. Prepare a 12-cup fluted tube cake pan by greasing with cooking spray, butter, and flour.
  • Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add shredded carrots and toss to coat. In a medium bowl, whisk together brown sugar, pineapple, 4 eggs, vegetable oil, and 1 teaspoon vanilla. Pour wet ingredients into dry mixture and stir until just combined. Mix in chopped pecans.
  • Whisk Cream Cheese Swirl ingredients in a medium bowl until smooth.
  • Spread half of the cake batter in the pan. Dollop cream cheese mixture over, leaving a 1-inch border. Spread remaining cake batter on top.
  • Bake for approximately 60 minutes until the cake springs back when gently pressed. Allow to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely for about 1 hour.
  • Combine powdered sugar, 1/2 teaspoon vanilla, and just enough milk in a medium bowl to create a thick yet pourable glaze. Drizzle gently over the cooled cake and sprinkle with pecans. Allow the frosting to set for 30 minutes before slicing and serving.

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