Cheesecake Swirl Carrot Bundt Cake

sallysbakingaddiction.com

Lewis Nunweiler-Meleka

1 cup (240ml) vegetable oil*

4 large eggs, at room temperature

1 and ¾ cups ( 350g) packed light or dark brown sugar (I prefer dark)

¾ cup ( 133g) smooth unsweetened applesauce*

1 teaspoon pure vanilla extract

1 teaspoon orange zest (can omit if desired)

2 and ½ cups ( 313g) all-purpose flour ( spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 and ½ teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 cups ( 260g) peeled and shredded carrots* (about 4 large peeled carrots)

optional: 1 cup ( 130g) roughly chopped pecans*

Cheesecake Layer

12 ounces ( 339g) full-fat brick cream cheese, softened to room temperature*

¼ cup ( 50g) granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Glaze (Optional)

1 cup ( 120g) confectioners’ sugar, sifted

2 Tablespoons (30 to 45ml) fresh orange juice or milk

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