Perfectly spiced and moist homemade cheesecake swirl carrot bundt with cheesecake swirls hidden inside! I know it looks like a bunch of ingredients, but they’re all pretty basic! Make sure the cake cools completely before cutting into it.
- 1 and 3/4 cups (350g) packed light or dark brown sugar (I prefer dark)
- 1 cup (240ml) vegetable or canola oil
- 4 large eggs, at room temperature
- 3/4 cup (133g) smooth unsweetened applesauce*
- 1 teaspoon pure vanilla extract
- zest from 1 orange
- 2 and 1/2 cups (312g) 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) grated carrots (about 3 large)
- optional: 1 cup (150g) raisins
- optional: 2/3 cup (95g) 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
- 2–3 Tablespoons (30-45ml) fresh orange juice
- Preheat oven to 350°F (177°C). Grease and lightly flour a 10-inch bundt pan. Set aside.
- In a large bowl, whisk the brown sugar, oil, eggs, 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. Then, fold in the carrots, raisins, and pecans. Spread half of the batter into the bottom of the prepared bundt pan.
- In a medium bowl using a hand-held or stand mixer filled 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 in an even layer on top of the carrot cake batter. Do your best to spread- it’s a thick mixture.
- Spread the remaining carrot cake batter evenly on top. Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake will take awhile to bake because it is so moist and very thick. All ovens are different, so do not feel discouraged if your cake is taking a long time. It is done when the toothpick comes out clean. 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.
- Whisk the glaze ingredients together and spoon over cake prior to serving. Cover up extras tightly and store in the refrigerator for up to 4 days.
- Make Ahead & Freezing Instructions: Prepare cake 1 day in advance. Allow to cool, then keep cake in the refrigerator, covered tightly, until ready to serve. Cake may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
- Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple.
- Cream Cheese: Don’t use cream cheese spread; use brick-style cream cheese. Full-fat preferred, though low fat works too. Don’t use fat free.
- Add Ins: If you’d like to switch up the raisins and pecans, you can use shredded coconut or even chopped walnuts instead of either. Or you can leave the cake plain without any add-ins.
- Bundt Pan: Here is the bundt pan I own and love. Heavy-duty, long-lasting, love the grip handles!
Keywords: cheesecake carrot cake, cheesecake swirl carrot cake