Cheesecake Swirl Carrot Bundt Cake

March 29, 2018

586

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

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 (226 g) unsalted butter ( melted )
1 cup (240 ml) Greek yogurt ( room temperature )
3 large carrots ( grated )
For the Cheesecake Swirl
1 cup (225 g) cream cheese ( softened )
1/4 cup (50 g) caster/granulated sugar
1 large egg ( room temperature )
1 teaspoon vanilla extract
2 tablespoons plain/all-purpose flour
For the Icing
2 cups (250 g) icing/powdered sugar
1/4 cup (55 g) cream cheese ( softened )
3 ( 4 tablespoons heavy cream )
1 teaspoon vanilla extract

For the Cake Preheat the oven to 180C/350F/Gas 4. Grease a 10\\\\\\\" bundt pan, and set aside. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. Whisk...
See the full directions on my site

Nutritions

Calories
524

Sodium
341mg
14% DV

Fat
27g
43% DV

Protein
5g
11% DV

Carbs
64g
21% DV

Fiber
3g
12% DV

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