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Cheesecake-Swirled Carrot Bundt Cake

Cheesecake-Swirled Carrot Bundt Cake
  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 12

This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish. ...MORE+ LESS-

Annalise Sandberg Annalise Sandberg
September 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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
270
% Daily Value
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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