Easter Cheesecake Swirl Carrot Bundt Cake
This stunning Easter Cheesecake Swirl Carrot Bundt Cake combines moist carrot cake with a rich cheesecake layer, making it a perfect centerpiece for spring gatherings.
Ingredients
For the Carrot Cake
- 1 3/4 cups 1 3/4 cups (350 g) brown sugar, light or dark, firmly packed
- 1 cup 1 cup (240 ml) vegetable oil or canola oil
- 4 large 4 large eggs, room temperature
- 3/4 cup 3/4 cup (133 g) unsweetened smooth applesauce
- 1 tsp 1 tsp vanilla extract
- Zest of 1 Zest of 1 orange
- 2 1/2 cups 2 1/2 cups (312 g) all-purpose flour
- 2 tsp 2 tsp baking powder
- 1 tsp 1 tsp baking soda
- 1/2 tsp 1/2 tsp salt
- 1 1/2 tsp 1 1/2 tsp ground cinnamon
- 1 tsp 1 tsp ground ginger
- 1/4 tsp 1/4 tsp ground nutmeg
- 1/4 tsp 1/4 tsp ground cloves
- 2 cups 2 cups (260 g) finely grated carrots (around 3 large)
- 1 cup 1 cup (150 g) raisins (optional) Optional for added texture and flavor depth.
- 2/3 cup 2/3 cup (95 g) chopped pecans (optional) Optional for added texture and flavor depth.
For the Cheesecake Layer
- 12 oz 12 oz (336 g) block cream cheese, softened
- 1/4 cup 1/4 cup (50 g) white sugar
- 1 large 1 large egg, room temperature
- 1 tsp 1 tsp vanilla extract
For the Glaze
- 1 cup 1 cup (120 g) powdered sugar, sifted
- 2 to 3 tbsp 2 to 3 tbsp (30–45 ml) fresh orange juice
Instructions
Preparation
- Preheat the oven to 350°F (177°C), then grease and lightly flour a 10-inch Bundt pan.
- In a large bowl, whisk together brown sugar, oil, eggs, applesauce, vanilla, and orange zest until smooth.
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gently fold the dry ingredients into the wet mixture, then stir in the carrots, raisins, and pecans.
Assembly
- Spread half of the carrot cake batter evenly into the prepared Bundt pan.
- For the cheesecake layer, beat the cream cheese until smooth, then mix in sugar, egg, and vanilla until fully combined.
- Spread the cheesecake mixture over the batter, then cover with the remaining carrot cake batter.
Baking
- Bake for 55–75 minutes, or until a toothpick inserted into the cake comes out clean; cover loosely with foil if the top browns too quickly.
- Let the cake cool in the pan for 30 minutes, then invert onto a wire rack and cool completely.
- Whisk the glaze ingredients together, spoon over the cooled cake.
Notes
To ensure the cake remains fresh, cover it loosely with plastic wrap or aluminum foil after it has cooled. It can be stored at room temperature for up to 2 days, and refrigerated for up to 4 days. For longer storage, freeze individual slices wrapped tightly.