Cheesecake Swirl Carrot Bundt Cake
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Sally's Baking Addiction · by Sally★ 4.9

Cheesecake Swirl Carrot Bundt Cake

NUTRITION · PER SERVING300M COOK
CAL 34%·PRO 19%
CARBS 81G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER56G TOTAL SUGAR
FAT 37G49% OF CAL
11G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist spiced carrot cake with cheesecake swirled throughout, baked in a Bundt pan. The cake features warm spices like cinnamon and ginger balanced with creamy cheesecake.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 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 (180g) 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 (spooned & 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 (339g) full-fat brick cream cheese, softened to room temperature*
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 cup (120g) confectioners’ sugar, sifted
  • 2 Tablespoons (30-45ml) fresh orange juice or milk
PREP
30M
SODIUM
418MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.