Cheesecake-Swirled Carrot Bundt Cake

 

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 

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.