Thursday, June 15, 2017

Carrot Cake Cheesecake Bundt ~ #BundtBakers


Carrot Cake is taken to the next level when it has a cheesecake filling
and a lovely tangy orange glaze.


The theme this month for #BundtBakers is Filled Bundt Cakes. A bundt cake is delicious at any time, but one that has a surprise filling is even better! It's like getting a little gift when you were not expecting it.




Carrot Cake is actually quite a versatile cake.  It can be adapted so many ways by just changing an ingredient or two.  For example you can add pecans or walnuts, raisins or cranberries, coconut or pineapple, or a mix of all of these and get delicious results. You can also frost it with a cream cheese frosting or tangy citrus glaze.  And of course you can fill it with a delicious cheesecake filling like I did for this months theme. The possibilities are endless and all result in a delicious cake.




Although there are a few steps to getting this cake to the baking stage, all in all it does come together pretty quickly, especially if you have all the ingredients measured and ready to go.  I like my carrot cake on the spicy side, so I made sure I added a good amount of cinnamon, nutmeg, ginger, and cloves. Some raisins also joined the mix for a little sweetness. Nuts did not make the cut this time, no real reason for this except I kind of forget to chop them and have them ready to add to the cake batter.




Before the oven timer went off I could smell that this cake was ready, right around the 55 minute mark.  The cake just had this amazingly comforting, yet sweet-spicy smell.  As it cooled I prepared the orange  glaze.  My only concern was that the cheesecake filling had sunk to the bottom.  It did a little bit, but there was enough that seemed to be swirled through the cake that I would still consider it filled.  To stop this happening next time I am going to try piping the cheesecake mixture so that it does not touch the inside or outside of the pan, and hopefully this will keep it in place.  It didn't really matter, as this cake was bomb diggity as my daughter says. It was moist, flavorful, spicy, tangy, and just plain delicious.  This is definitely a cake I will be making again and again.





If you would like to know more about #BundtBakers and see what the other bakers made for our Filled Bundt Cake theme please scroll down below the recipe.


Carrot Cake Cheesecake Bundt
Printer Friendly Recipe

Ingredients
Cake ~
  • 250g (1¾ cups) dark brown sugar
  • 240ml (1 cup) vegetable oil
  • 4 large eggs, at room temperature
  • 150g (¾ cup) unsweetened applesauce
  • 1 teaspoon vanilla extract
  • zest from 1 orange
  • 340g (2½ cups) all-purpose flour
  • 10g (2 teaspoons) baking powder
  • 5g (1 teaspoon) baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 260g (2 cups) grated carrots (about 4 medium)
  • 140g (1 cup) raisins
Cheesecake Layer ~
  • 340g (12 ounces) brick-style cream cheese, softened to room temperature
  • 54g (¼ cup) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
Orange Glaze ~
  • 220g (2 cups) powdered sugar, sifted
  • 45ml (3 tablespoons) fresh orange juice
  • 2 teaspoons orange zest

Preparation
  1. Preheat oven to 180℃ (350°F). 
  2. Grease and lightly flour a 10-cup bundt pan and set aside.
  3. In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. 
  4. Add the sugar, egg, and vanilla and beat on high speed until completely combined; set aside.
  5. In a large bowl, whisk the brown sugar, oil, eggs, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain; set aside.
  6. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined.
  7. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.
  8. Then, fold in the carrots and raisins.
  9. Add half of the cake batter into the bottom of the prepared bundt pan, using a spatula to spread it and make it smooth.
  10. Spread the cream cheese mixture in an even layer on top of the carrot cake batter.
  11. Then spread the remaining carrot cake batter evenly on top.
  12. Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. 
  13. Remove from the oven and allow to cool for 30 minutes inside the pan.
  14. After 20 minutes, invert the slightly cooled bundt cake onto a wire rack and allow to cool completely.
  15. In a medium bowl, whisk the glaze ingredients together and spoon over cake prior to serving.
  16. Any cake not immediately eaten can be covered and stored in the refrigerator for up to 3 days.


BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Many thanks to our host Cristina from Bizcocheando.
You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month ~

5 comments:

  1. Hooray for Carrot Cake and those little carrot roses are adorable. I haven't had enough carrot cake in my life and I certainly haven't had one like this. Beautiful job and it feels like home being back with the group again!

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  2. Wowww!!!! It is amazing!! I love carrot cakes and bundts!! This bundt with the cream inside is perfect!!! I love it!!! Congratulations!!! XOXO

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  3. wow! This cake is so pretty, congratulations

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  4. That center is absolutely gorgeous! :D Beautiful cake for this month's BB! ^_^

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  5. I am preparing for ages to make this kind of cake. It look like so nice and it is delicious I think. Those little orange roses are adorable.

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