. Cheesecake Swirl Carrot Bundt Cake | Best Recipe

Cheesecake Swirl Carrot Bundt Cake

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I’m working with McCormick this year, a brand I’ve been longing to work with for years, to bring you fresh and flavorful recipes. I grew up spicing and flavoring food with McCormick, so I’m thrilled to be on their blogging team!

Look what we’ve got today! Carrot cake + cheesecake in one.

But first, how was your weekend? Do anything fun? It’s been my first weekend home with zero plans in months, so guess what I did? Spring cleaning! I promise I’m not as boring as that sentence. But when you haven’t been home for, like, 6 months straight and are moving in 2 months– cleaning out closets and cabinets and junk drawers horror drawers feels like a dream come true. Pair that with a morning of baking carrot cake, 2 long runs, a lunch date, the couch, a bottle of wine, and some marathon Friends watching– that’s my idea of the perfect weekend these days. Man, I really AM 30.



Ingredients:

  • 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

Glaze

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

Directions:

  • 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.






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