CHEESECAKE-SWIRLED CARROT BUNDT CAKE
This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
- 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.
- In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 590, Carbohydrate 72 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 51 g, TransFat 0 g
CARROT CAKE WITH BOURBON CHEESECAKE SWIRL
The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!
Provided by Stasty Cook
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
- Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
- Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
- Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
- Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 271 calories, Carbohydrate 30.2 g, Cholesterol 85.9 mg, Fat 14.7 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 232.5 mg, Sugar 15.9 g
CARROT CAKE WITH CHEESECAKE FILLING
Creamy carrot cake recipe! Instead of the dryness of regular carrot cake, this has a yummy ring of cheesecake filling in the middle.
Provided by Creath
Time 2h
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
- Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
- Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 65.5 g, Cholesterol 70.7 mg, Fat 30.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 9.3 g, Sodium 512.9 mg, Sugar 47.7 g
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