Cheesecake Swirl Carrot Bundt Cake
A delightful bundt cake combining the flavors of carrot cake and cheesecake.
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Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
Cheesecake Swirl
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots.
- In a separate bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth.
- Pour half of the carrot cake batter into the prepared bundt pan. Spoon the cheesecake mixture over the batter, then top with the remaining carrot cake batter.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Calories: 450kcal | Carbohydrates: 55g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 350mg | Potassium: 200mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5000IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 2mg
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