Cheesecake Swirl Carrot Bundt Cake Recipe

Don't be overwhelmed. 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.

yield: SERVES 10


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 applesauce1
1 teaspoon McCormick 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 McCormick ground cinnamon
1 teaspoon McCormick ground ginger
1/4 teaspoon McCormick ground nutmeg
1/4 teaspoon McCormick ground cloves
2 cups (260g) grated carrots (about 3 large)
optional: 1 cup (150g) raisins
optional: 2/3 cup (95g) chopped pecans

Cheesecake Layer
12 ounces (336g) brick-style cream cheese, softened to room temperature2
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 teaspoon McCormick pure vanilla extract

1 cup (120g) confectioners' sugar, sifted
2-3 Tablespoons (30-45ml) fresh orange juice


  1. Preheat oven to 350°F (177°C). Grease and lightly flour a 10-inch bundt pan. Set aside.
  2. 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.
  3. Visit Cheesecake Swirl Carrot Bundt Cake @ for full directions.

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