This Cheesecake Swirl Carrot Bundt Cake is deliciously moist and fluffy, spiced, and stuffed with a creamy cheesecake centre!

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Today, I bring you my deliciously moist and fluffy Cheesecake Swirl Carrot Bundt Cake – the carrot cake version of my Cheesecake Swirl Pumpkin Bundt Cake! The perfect, comforting, indulgent cake for autumn/fall.

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

If you’ve tried the pumpkin version of this cake, you’ll know how scrumptiously moist and fluffy it is, and how incredibly quick and easy it is to make. And if you love carrot cake like I do, well… that just makes this cake all the better!

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

This carrot cake is loaded with 3 large carrots. If you’re making carrot cake, what’s the point in skimping on the carrots? 😉 Add more if you like (or less), it’s totally up to you!

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

The cream cheese frosting is deliciously sweet and creamy, and pairs perfectly with the cake. I simply transfer the frosting to a piping bag, cut off the end to create a small hole, then I pipe onto the cooled cake. So easy, and makes the cake look so pretty!

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Enjoy!

Cheesecake Swirl Carrot Bundt Cake

This Cheesecake Swirl Carrot Bundt Cake is deliciously moist and fluffy, spiced, and stuffed with a creamy cheesecake centre!

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

Save Recipe

Ingredients

    For the Cake
  • 3 cups (300g) cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, room temperature
  • 1 and 1/2 cups (300g) light or dark brown sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240ml) Greek yogurt, room temperature
  • 3 large carrots, grated
  • For the Cheesecake Swirl
  • 1 cup (225g) cream cheese, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain/all-purpose flour
  • For the Icing
  • 2 cups (250g) icing/powdered sugar
  • 1/4 cup (55g) cream cheese, softened
  • 3 - 4 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

    For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. 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.
  4. Pour half of the batter into the prepared pan.
  5. For the Cheesecake Swirl
  6. 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.
  7. Spread the cheesecake mixture evenly over the cake batter, then pour the remaining batter on top.
  8. 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.
  9. For the Icing
  10. 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.

Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to frost and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

http://marshasbakingaddiction.com/cheesecake-swirl-carrot-bundt-cake/

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Cheesecake Swirl Carrot Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

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17 Comments

17 Comments on Cheesecake Swirl Carrot Bundt Cake

  1. Meeta
    September 12, 2016 at 12:31 pm (4 months ago)

    Carrot cake is the best and I am loving that extra decadence of the cheesecake swirl here.

    Reply
  2. Lisa | Garlic & Zest
    September 12, 2016 at 12:42 pm (4 months ago)

    My birthday is coming up and I ALWAYS request carrot cake – you’ve taken my favorite to a whole new level!

    Reply
  3. Platter Talk
    September 12, 2016 at 1:27 pm (4 months ago)

    May I please have a bite? My oh my! This is a must try! Thanks.

    Reply
  4. Megan Marlowe
    September 12, 2016 at 2:04 pm (4 months ago)

    This looks so moist and delicious! And I absolutely love carrot cake = cream cheese frosting!!

    Reply
  5. Cheyanne @ No Spoon Necessary
    September 12, 2016 at 6:05 pm (4 months ago)

    This bundt cake is so pretty Marsha! LOVE that cheesecake swirl! Seriously, this looks dangerously delicious, girlfriend! Cheers!

    Reply
    • Marsha
      September 13, 2016 at 9:59 am (4 months ago)

      Thanks, Cheyanne!

      Reply
  6. tina
    September 14, 2016 at 12:39 pm (4 months ago)

    I love all most all ur recipes. Can u suggest me which ingredient can be use instead of egg. Plz answer I ask u earlier.

    Reply
    • Marsha
      September 14, 2016 at 7:47 pm (4 months ago)

      Hi Tina! I replied to your previous question, but I’ll answer again for you 🙂 You can use 1/4 cup applesauce (63g) per egg (you won’t taste the applesauce!), or 1/4 cup mashed banana per egg, or even 1/4 cup (60ml) vegetable oil per egg.

      Reply
  7. Amanda
    September 14, 2016 at 6:10 pm (4 months ago)

    First off, carrot cake is wonderful and I could probably eat this frosting for breakfast. Plus this cake looks so moist! I want to reach through the computer and take a slice.

    Reply
  8. Demeter | Beaming Baker
    September 16, 2016 at 6:01 pm (4 months ago)

    Totally no point in skimping on carrot when you’re making carrot cake, that’s for sure! This has got to be the best way to eat carrots… haha. Wouldn’t it be loads of fun to make this cake for Easter, covered in little eggs and other assorted Easter candy? 🙂
    Meanwhile, this is the most perfect bundt cake I’ve ever seen. 🙂 I love how beautifully golden it is… plus, that drizzle is AMAZING!! I’ll be dreaming of this beauty all weekend. I hope you have a great one with your fam, Marsha! xo

    Reply
    • Marsha
      September 16, 2016 at 10:01 pm (4 months ago)

      Thanks, Demeter! Actually, that sounds perfect for Easter! 😉 Enjoy your weekend! 🙂 xo

      Reply
  9. Miranda
    September 18, 2016 at 8:19 pm (4 months ago)

    This looks like such a wonderful bundt cake! I love it!

    Reply
    • Marsha
      September 18, 2016 at 8:25 pm (4 months ago)

      Thanks, Miranda!

      Reply
  10. Jess Wright @ The Cookbook Obsession
    September 21, 2016 at 7:35 pm (4 months ago)

    This is just what I was looking for – thank you! My mother-in-law’s birthday is this weekend and I wanted something a little bit different than the normal carrot cake I always make her.
    I can’t wait to try this

    Reply
    • Marsha
      September 21, 2016 at 8:40 pm (4 months ago)

      I hope you enjoy! 🙂

      Reply

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