Description
This Cheesecake Swirl Carrot Bundt Cake is deliciously moist and fluffy, spiced, and stuffed with a creamy cheesecake centre!
Ingredients
- FOR THE CAKE:
- 3 cups Cake Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¼ teaspoons Ground Nutmeg
- 4 Large Eggs
- 1-½ cup Brown Sugar
- 1 cup Unsalted Butter, melted
- 1 cup Greek Yoghurt
- 3 Large Carrots, Grated
- FOR THE CHEESECAKE SWIRL:
- 1 cube Cream Cheese, Softened
- ¼ cups Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Flour
- FOR THE FROSTING:
- 2 cups Icing Sugar
- ¼ cups Cream Cheese, Softened
- 4 Tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
Preparation
For the cake:
Preheat the oven to 180ºC (350ºF or Gas 4). Grease a 10-inch bundt pan, and set aside.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter and yogurt and whisk until combined. Mix in the dry ingredients, then fold in the grated carrots.
Pour half of the batter into the prepared pan.
For the cheesecake swirl:
Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg and vanilla, then fold in the flour.
Spread the cheesecake mixture evenly over the cake batter, then pour the remaining batter on top.
Bake for 45–50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.
For the icing:
Using a handheld or stand mixer, beat together the icing sugar, cream cheese, heavy cream, and vanilla extract until smooth and combined. It should be thick and spreadable. Add more cream if needed.
Transfer to a piping bag and pipe over the cooled cake, then slice and serve.
