Cheesecake Carrot Cake (Print Version)
# Ingredients:
→ Carrot Cake
01 -
1 3/4 cups packed brown sugar
02 -
3/4 cup smooth unsweetened applesauce
03 -
2 1/2 cups all-purpose flour
04 -
1 cup vegetable oil
05 -
4 large eggs, room temperature
06 -
1 tsp orange zest (optional)
07 -
1 tsp pure vanilla extract
08 -
1 tsp baking soda
09 -
2 tsp baking powder
10 -
1 tsp ground ginger
11 -
1/4 tsp ground cloves
12 -
1/2 tsp salt
13 -
1/4 tsp ground nutmeg
14 -
1 1/2 tsp ground cinnamon
15 -
2 cups shredded carrots
16 -
1 cup roughly chopped pecans (optional)
→ Cheesecake Layer
17 -
12 oz full-fat brick cream cheese, softened
18 -
1 tsp pure vanilla extract
19 -
1 large egg, room temperature
20 -
1/4 cup granulated sugar
→ Glaze (Optional)
21 -
1 cup confectioners’ sugar, sifted
22 -
2 tbsp fresh orange juice or milk
# Instructions:
01 -
Set your oven to 350°F. Coat a Bundt pan (12 to 15 cups) with a good layer of grease.
02 -
Mix together the oil, eggs, brown sugar, applesauce, vanilla, and orange zest until smooth.
03 -
In a separate bowl, stir together the flour, spices, salt, baking powder, and baking soda.
04 -
Gently combine the wet mixture with the dry, then mix in the carrots and pecans. Pour half into the pan.
05 -
Blend cream cheese for about 1 minute. Add sugar, egg, and vanilla, and mix until creamy. Spread this over the batter.
06 -
Pour the rest of the batter on top. Drag a knife through it for a slight swirl. Bake for 55-75 minutes, covering if needed to prevent over-browning. Let it cool in the pan for 30 minutes, then transfer to a rack.
07 -
Mix glaze ingredients, drizzle it over the cake once cooled, then cut and serve.
# Notes:
01 -
Wait until completely cooled before cutting so slices stay neat.
02 -
Use raisins or walnuts instead of pecans, up to 1 1/4 cups.
03 -
Store the cake (without glaze) in the freezer for up to 3 months.