Cutting into this rich, spicy carrot Bundt cake reveals cheesecake swirls! The ingredient list is lengthy, but most are pantry basics used in other cake layers. Slicing requires total cake cooling.
– 1 cup (240ml) vegetable oil – 4 large egg – 1 and 3/4 cups (350g) packed light or dark brown sugar – 3/4 cup (133g) smooth unsweetened applesauce – 1 teaspoon pure vanilla extract – 1 teaspoon orange zest – 2 and 1/2 cups (313g) all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 and 1/2 teaspoons ground cinnamon – 1 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/4 teaspoon ground clove – 2 cups (260g) peeled and shredded carrot – optional: 1 cup (130g) roughly chopped pecan – Cheesecake Layer – 12 ounces (339g) full-fat brick cream cheese – 1/4 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 (30-45ml) fresh orange juice or milk