This cake combines all of your favorite flavors: cinnamon, nutmeg and vanilla. The cream cheese frosting is the perfect pairing for this moist carrot cake Bundt Cake. You will love how simple it is to make as well!
This cake is made with a cheesecake swirl, carrot puree and walnuts. It’s topped off with cream cheese frosting.
Let’s toast to a fantastic mash-up of two sweets! This carrot Bundt cake is rich, soft, and delicious, much like my original carrot cake recipe, with a creamy swirl of cheesecake running through each piece. This enormous cake requires a tube pan with a capacity of 12-15 cups.
This recipe was first published in 2016, and I’m bringing it back from the dead with updated images, step-by-step directions, and simplified instructions.
At first glance, adding veggies in cake seems about as logical as putting cheese in apple pie. Hmm. Something isn’t quite right about this place. However, after tasting a piece of today’s carrot Bundt cake, you could change your mind. Carrots are a sweeter vegetable that pair well with brown sugar sauce or warm spices like cinnamon and nutmeg when roasted. Carrots release a lot of moisture when grated or shredded, which goes straight into your cooked cake.
Carrot cake is a popular option since it’s incredibly moist, tasty, and tender when done correctly! And when you’re dealing with something as dense and hefty as a Bundt cake, moisture is a must.
This Cheesecake Swirl Carrot Bundt Cake Is Perfect For You
- Ground cinnamon, ginger, nutmeg, and cloves are used liberally in this cake.
- It’s moist yet not excessively soggy or oily.
- Chopped nuts and/or raisins are optional add-ins that enhance taste.
- It’s delicious simply, but you can dress it up with a vanilla or orange glaze.
- There is no need for difficult assembly.
- It’s like an inside-out carrot cake with cream cheese icing!
What is the degree of expertise? This is doable for a novice baker, but there are a few phases that need your full attention. It’s as easy as whisking and mixing a few ingredients together to make this carrot cake batter. For the Layer of Cheesecake, you’ll need a mixer. The carrot cake batter may also be produced by hand since we’re not creaming butter and sugar together.
Carrot Bundt Cake Key Ingredients
- Butter: Butter is fantastic in cakes, but it can’t match the long-lasting wetness of oil. Many large cakes, such as pumpkin and chocolate cakes, do not depend on the taste of butter and instead employ oil.
- Brown Sugar: I tried to like carrot Bundt cake prepared entirely or partially with white granulated sugar, but nothing compares to carrot Bundt cake made entirely with brown sugar. You’ll need all the moisture you can get in such a huge, hefty, virtually upside-down cake. That’s the end of the narrative on that one!
- Eggs: Because this is a large cake, 4 eggs are required in the recipe for good structure. In the cheesecake swirl, you’ll also need one egg. Bring any chilly ingredients to room temperature first to ensure the batter comes together smoothly and evenly.
- Unsweetened Applesauce: Surprisingly, the oil, brown sugar, eggs, and carrots don’t provide nearly enough moisture to make this a really moist cake. More oil results in an oily cake, so add enough moisture to balance out the tastes. My recipe relies heavily on unsweetened applesauce, which I also use in this carrot cake loaf. Canned pineapple, which we all adore in pineapple carrot cake, is another popular option.
- Baking Spices: A powerful combination of ground cinnamon, ginger, nutmeg, and cloves. Because it’s easy to go crazy with these spices, I employ a cautious ratio. Ginger gives a nice zing to the cake, and I use it in my usual carrot cake as well. Use just 1/4 teaspoon of nutmeg and cloves since they might be overwhelming.
- Carrots: Rather of purchasing pre-shredded carrots, make sure you grate or shred your own carrots. Why? In contrast, store-bought shredded carrots are frequently rather dry. Notice how wet the carrots are when you grate them yourself– this is GOOD because it moistens the cake. There is a difference between grating (tiny bits) and shredding (bigger chunks) for this dish, but both are acceptable. I normally use a box grater to shred big peeled carrots, then give the shreds a rough chop with a knife.
- Cream Cheese in Blocks: Not all cream cheeses are created equal. It’s preferable to use full fat block cream cheese instead of the sort you spread on a bagel in today’s cheesecake swirl, cream cheese icing, and even ordinary cheesecake.
You’ll also need flour, baking powder, baking soda, and vanilla extract from your cupboard. If you’re ready for a challenge, consider adding fresh orange zest, as I suggest in the recipe below. It may seem strange, but it actually works, and the tastes blend together beautifully if you use an orange glaze as a garnish.
How Do I Make Swirl Carrot Cheesecake Bundt Cake?
Let me show you how simple it is.
To make the carrot cake batter, mix together the wet and dry ingredients separately, then combine them. Fold in your chopped nuts and/or raisins at this stage. In the Bundt cake displayed, I used chopped pecans. Half of the batter should be spread into your oiled Bundt pan.
Make a cheesecake batter using room temperature block cream cheese, sugar, egg, and vanilla essence, and spread it over the cake batter as evenly as possible. Try to keep the cheesecake batter from spreading all the way to the pan’s edges.
Using a knife, carefully swirl the remaining carrot cake batter on top:
Gorgeous! Each slice is already attractive, so you didn’t have to do any “decorating.”
Your taste buds won’t know what happened to them with all the flavor, texture, cheesecake, glaze, and soft carrot cake texture. This is the stunning spring, Easter, Mother’s Day, Father’s Day, brunch, birthday, or no-occasion-necessary dessert masterpiece we’ve all been waiting for!
Success Tips for Bundt Cakes
- Choose a lighter-colored Bundt pan: Darker cake pans frequently result in a darker cake that overcooks rapidly on the edges.
- Because of how much this cake rises, any tube pan that holds 10 cups or fewer is insufficient. Look for a capacity of 12-15 cups.
- My personal favorites: I like and use Nordic Ware. (This is not a sponsored post!) This Bundt pan and this Bundt pan are two of my favorites, and both are big enough for today’s dish. This fluted tube pan works as well.
- Grease your Bundt pan generously: If your cakes are constantly sticking to the intricate edges of your Bundt pan, it is not oiled enough. Make sure the pan is well greased, even if it is non-stick.
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When you bite into this beautifully moist and properly spiced carrot Bundt cake, you’ll find cheesecake swirls! Although the ingredient list seems to be lengthy, the majority of the ingredients are pantry basics that are used in other layers of the cake. Before slicing the cake, make sure it has totally cooled.
- 1 cup vegetable oil (240ml)
- 4 big room-temperature eggs
- 1 and 3/4 cup (350g) light or dark brown sugar, packed (I prefer dark)
- 3/4 cup (133g) unsweetened smooth applesauce
- 1 teaspoon vanilla extract (pure)
- 1 teaspoon zest of orange (can omit if desired)
- 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
- 2 tablespoons powdered baking soda
- 1 teaspoon bicarbonate of soda
- a half teaspoon of salt
- 1 1/2 tablespoons cinnamon powder
- 1 teaspoon ginger powder
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon cloves, ground
- 2 cups peeled and shredded carrots (260g) (about 4 large peeled carrots)
- 1 cup (130g) coarsely chopped pecans (optional)
Layer of Cheesecake
- 12 ounces (336g) softened brick-style cream cheese*
- 50g granulated sugar, 1/4 cup
- 1 big room-temperature egg
- 1 teaspoon vanilla extract (pure)
a coat of varnish (Optional)
- 1 cup (120g) sifted confectioners’ sugar
- 2 tblsp fresh orange juice (30-45ml) or milk
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a Bundt pan with a capacity of 12-15 cups (2,839-3,548ml). Remove from the equation.
- Whisk together the oil, eggs, brown sugar, applesauce, vanilla, and orange zest in a large mixing bowl until smooth and no brown sugar lumps remain. Remove from the equation. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a separate large mixing basin until well blended. Pour the wet ingredients into the dry ingredients and mix them together with a rubber spatula or a wooden spoon until barely incorporated. Combine the carrots and pecans in a mixing bowl. You’ll end up with around 6 cups of batter. Half of the batter should be poured and distributed evenly in the bottom of the Bundt pan.
- In a medium mixing bowl, beat the cream cheese for 1 minute on medium speed with a hand-held or stand mixer equipped with a paddle or whisk attachment until fully smooth and creamy. Combine the sugar, egg, and vanilla extract in a mixing bowl. Using a high-powered mixer, blend all of the ingredients until they are thoroughly incorporated. Spread the cream cheese mixture on top of the carrot cake batter in an equal layer, trying not to go all the way to the pan’s edges. Because it’s a thick combination, spread it out as much as possible.
- Pour and distribute the remaining carrot cake batter evenly on top, then swirl the batters together with a knife.
- Bake for 55-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. This cake is enormous and heavy, and it takes a long time to bake, so don’t be disheartened if it takes longer than expected. If the top of the cake starts to brown too rapidly, lightly cover it with aluminum foil. Remove the pan from the oven and set it aside to cool for 30 minutes.
- Invert the somewhat cooled Bundt cake onto a wire rack to cool fully after 30 minutes. Before coating, slicing, and serving, make sure the cake has totally cooled.
- To make the glaze, combine all of the ingredients in a mixing bowl. If desired, thin with additional liquid or thicken with extra confectioners’ sugar. Drizzle the glaze over the cake. Cut into slices and serve.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Make Ahead & Freezing Instructions: Prepare cake 1 day in advance. Cool completely, cover tightly, and then refrigerate until a couple hours before serving. Set out at room temperature for a couple hours before serving. It’s best to garnish with glaze close to serving the cake. To freeze, cool cake completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature if desired before serving.
- Vegetable oil is ideal for this dish. If you want to use melted and slightly cooled coconut oil, make sure all of the other ingredients are at room temperature so the coconut oil doesn’t harden before baking.
- You may substitute 3/4 cup canned crushed pineapple for the applesauce.
- Use cream cheese instead of cream cheese spread. Block cream cheese, which comes in 8-ounce blocks, should be used. Because this recipe asks for 12 ounces, you’ll need 1.5 blocks.
- Pecans & Other Add Ins: You can add up to 1 and 1/4 cups add-ins to this cake. I usually use just 1 cup (130g) roughly chopped pecans. You can use raisins, chopped walnuts, and/or shredded coconut (sweetened or unsweetened). A combination of any works as long as the total amount isn’t over 1 and 1/4 cups. Or you can leave the cake plain without any add-ins.
- Loaf Pan: Some readers have half this recipe and cooked it in a loaf pan for approximately 1 hour at the same oven temperature, however neither my team nor I have tried it. Instead, you may try this carrot cake loaf.
- Vegetable Peeler, Box Grater, 12-15 cup Bundt Pan (such as this Bundt pan, this Bundt pan, or this fluted tube pan) (affiliate links)
Bundt cake with cheesecake swirl and carrots
Baking Made Simple
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This is a healthy carrot bundt cake that is gluten-free, low in fat, and made with whole-wheat flour. It’s also a delicious dessert.
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