CHEESECAKE SWIRL CARROT BUNDT CAKE
Find cheesecake swirls when you cut into this deliciously moist and perfectly spiced carrot Bundt cake! The ingredient list looks long, but most items are pantry staples and repeated in other layers of the cake. Make sure the cake cools completely before slicing.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F (177°C). Generously grease a 12-15 cup (2,839-3,548ml) capacity Bundt pan. Set aside.
- In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
- In a medium bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It's a thick mixture, so do your best to spread.
- Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
- Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
- After 30 minutes, invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely. Make sure cake has cooled completely before glazing, slicing, and serving.
- Whisk the glaze ingredients together. If desired, use more liquid to thin out or more confectioners' sugar to thicken. Drizzle over cake. Slice and serve.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
CARROT-PECAN CHEESECAKE-SWIRL CAKE
We've combined two universally loved desserts with our Carrot-Pecan Cheesecake-Swirl Cake. A tender carrot cake gets filled with a creamy, delicious cheesecake filling in this easy-to-make dessert. No one will know this combination of two classics only took 20 minutes to whip together before placing it in the oven to bake. The aroma alone coming out of your kitchen is worth making this delicious cake.
Provided by My Food and Family
Categories Cakes
Time 2h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat 1 pkg. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg and vanilla; mix well. Set aside until ready to use.
- Prepare cake batter in large bowl with mixer as directed on package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts.
- Pour half the cake batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Spoon cream cheese mixture into ring over center of cake batter in pan; cover with remaining cake batter.
- Bake 55 min. to 1 hour or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat remaining cream cheese with powdered sugar and milk in medium bowl with mixer until blended; drizzle over cake. Sprinkle with remaining nuts.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5625 g, Sugar 0 g, Protein 5 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-PECAN BREAD WITH CHEESECAKE SWIRL
Add a swirl of cheesecake filling in this carrot-pecan bread. Everyone will love this delicious Carrot-Pecan Bread with Cheesecake Swirl, and it's perfect when you have some carrots to use!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 14 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add sour cream and 1 egg; beat just until blended. Reserve for later use.
- Combine flour, baking powder, baking soda and cinnamon; set aside. Beat remaining eggs in large bowl with mixer until blended. Add pineapple, carrots, brown sugar and oil; mix well. Gradually add dry ingredients, mixing well after each addition. Stir in nuts.
- Spoon half the carrot cake batter into greased and floured 9x5-inch loaf pan; spread to evenly cover bottom of pan. Cover with reserved cream cheese mixture. Top with remaining cake batter, being careful to completely cover cream cheese mixture with cake batter.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake 10 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PECAN CARROT BREAD OR MUFFINS
Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour.
Provided by littleturtle
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
- Add the remaining ingredients and mix just until blended (do NOT over mix).
- For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
- Bake at 350F until dark golden brown (about 1 hours).
- For muffins: Spoon batter into greased muffin cups.
- Bake at 350F until golden brown (about 45 minutes).
Nutrition Facts : Calories 243.2, Fat 12.2, SaturatedFat 5.7, Cholesterol 37.7, Sodium 132.4, Carbohydrate 31.3, Fiber 2.3, Sugar 14, Protein 4
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