Cheesecake-Swirled Carrot Bundt Cake

  • Prep Time 20 min
  • Total 2 hr 30 min
  • Servings 12
  • Ingredients 21

Ingredients

Carrot Cake

  • 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

Cream Cheese Swirl

  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla

Vanilla Glaze

  • 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

  • Step 
    1
    Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
  • Step 
    2
    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.
  • Step 
    3
    In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    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.

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