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Cheesecake-Swirled Carrot Bundt Cake

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Cheesecake-Swirled Carrot Bundt Cake
  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 12
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This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish.
Updated Sep 20, 2016

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
Make With
Make With
Gold Medal Flour

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    Walnuts can be used in place of pecans, if desired.
  • tip 2
    Do not drain crushed pineapple before using.

Nutrition

590 Calories, 30g Total Fat, 7g Protein, 72g Total Carbohydrate, 51g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
270
Total Fat
30g
47%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
380mg
16%
Potassium
220mg
6%
Total Carbohydrate
72g
24%
Dietary Fiber
2g
7%
Sugars
51g
Protein
7g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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