Description
Moist spiced carrot cake swirled with creamy cheesecake filling, draped in a silky glaze and crunchy pecans.
Ingredients
Scale
- 2 cups freshly grated carrots
- 8 oz cream cheese
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1/2 cup vegetable oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–4 tbsp milk or cream
Instructions
- Preheat oven to 350°F and grease a bundt pan generously.
- Whisk flour, baking soda, baking powder, salt, and spices together.
- In another bowl, beat eggs, sugars, oil, and vanilla, then fold in grated carrots.
- For filling: beat cream cheese with sugar and vanilla until smooth.
- Pour half the carrot batter into the bundt pan, spoon cream cheese mixture in a swirl, then top with remaining carrot batter.
- Bake for 55–65 minutes, cool for 20 minutes before removing from pan.
- Drizzle with vanilla glaze, sprinkle chopped pecans, and let set before slicing.
Notes
- Ensure the cream cheese is at room temperature for easy mixing.
- Let the cake cool completely before glazing for best results.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg