Carrot Cheesecake Swirl (Print Version)

# Ingredients:

→ Carrot Cake

01 - 1 cup vegetable oil
02 - 4 large eggs, room temperature
03 - 1 3/4 cups packed brown sugar
04 - 3/4 cup smooth unsweetened applesauce
05 - 1 tsp pure vanilla extract
06 - 1 tsp orange zest (optional)
07 - 2 1/2 cups all-purpose flour
08 - 2 tsp baking powder
09 - 1 tsp baking soda
10 - 1/2 tsp salt
11 - 1 1/2 tsp ground cinnamon
12 - 1 tsp ground ginger
13 - 1/4 tsp ground nutmeg
14 - 1/4 tsp ground cloves
15 - 2 cups shredded carrots
16 - 1 cup roughly chopped pecans (optional)

→ Cheesecake Layer

17 - 12 oz full-fat brick cream cheese, softened
18 - 1/4 cup granulated sugar
19 - 1 large egg, room temperature
20 - 1 tsp pure vanilla extract

→ Glaze (Optional)

21 - 1 cup confectioners’ sugar, sifted
22 - 2 tbsp fresh orange juice or milk

# Instructions:

01 - Preheat oven to 350°F. Grease a 12-15 cup Bundt pan well.
02 - Whisk oil, eggs, brown sugar, applesauce, vanilla, and orange zest until smooth.
03 - Whisk flour, baking powder, baking soda, salt, and spices together.
04 - Fold wet into dry, add carrots and pecans, spread half into pan.
05 - Beat cream cheese 1 minute, add sugar, egg, and vanilla, beat smooth. Layer over batter.
06 - Top with remaining batter, swirl gently with a knife. Bake 55-75 minutes, cover if browning fast. Cool in pan 30 minutes, then on rack.
07 - Whisk glaze ingredients, drizzle over cooled cake, then slice.

# Notes:

01 - Cool fully before slicing for neat cuts.
02 - Swap pecans with up to 1 1/4 cups raisins or walnuts.
03 - Freeze unglazed cake up to 3 months.

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