Cheesecake Swirled Carrot Bundt Cake Food

CHEESECAKE-SWIRLED CARROT BUNDT CAKE

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.

CARROT CAKE CHEESECAKE BARS

Steps:

• Preheat oven to 325°F. Mix 1 cup each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 of the eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.
• Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
• Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect.
• Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

SWIRLED CARROT CAKE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9X13-inch pan (I use a metal pan) with parchment paper with overhanging edges to make it easier to lift and cut the bars. Lightly grease the bottom and sides with cooking spray and set aside.
• For the carrot cake batter, in a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg and salt. Set aside.
• In another medium bowl, whisk together the granulated sugar, brown sugar, eggs, oil and vanilla until very well-combined and lighter in color, 1-2 minutes.
• Add the dry ingredients and then the carrots and mix until no dry streaks remain (don't over mix).
• For the cheesecake batter, whip the cream cheese and granulated sugar with an electric mixer (handheld or stand mixer) until smooth and well-combined, 1-2 minutes. Add the sour cream, eggs and vanilla and mix for another minute or so until evenly combined, scraping down the sides of the bowl as needed.
• Spread half of the carrot cake batter in a thin layer on the bottom of the prepared pan. Spoon the cheesecake batter and remaining carrot cake batter over the top, alternating heaping dollops so there's an even amount of batter across the bars.
• Use a knife to lightly swirl the batter together (see pictures in the post). Bake the bars for 35-40 minutes until the top springs back lightly to the touch. Let cool completely. Serve at room temperature or chilled (these bars can be made 1-2 days ahead of time; refrigerate until serving).

CARROT-PECAN CHEESECAKE-SWIRL CAKE

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.

CHEESECAKE SWIRL CARROT BUNDT CAKE

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.