I just can’t get enough of this Cheesecake Swirl Carrot Cake with Maple Glaze! Someone please come take it away! Seriously, ditch the blah, blah, blah pumpkin pies that you make on Thanksgiving and make this perfectly moist and beautiful carrot cake with subtle hints of cheesecake. A Maple Glaze with a hint of cinnamon is the perfect topping to make this one of the best carrot cakes you have ever had!
It just has to be that good, because my husband has never liked carrot cake until now. I watched him standing in the sliding glass doorway eating bite after bite of it and smiling/laughing while I stood outside and watched. I instantly began to boil with jealousy and anger. Don’t touch that, it’s mine! My precious!
You are going to find this strange, but my 3 year old daughter (soon to be 4 this month…can’t believe it) doesn’t even like cake. This is foreign to me as a lover of all things sweet, but for some reason she just eats the ice cream at birthday parties and not the cake. However, she actually ate this carrot cake. HA…I have converted 2 people so far. Who is next?
Another great thing about carrot cake is that you are actually eating your veggies while getting a dessert fix. You can also rest easier at night after eating this due to a minimal amount of oil used in this recipe. I used mostly applesauce with a touch of oil to get the desired moisture without as much fat. Winner, Winner, carrot cake for dinner!
- 2 1/2 C. Shredded Carrots
- 3 eggs
- 1 1/2 C. Sugar
- 1/3 C. Canola Oil
- 1 C. Applesauce
- 1 Tsp. Vanilla
- 2 1/2 Tsp. Ground Cinnamon
- 2 1/4 C. Flour
- 2 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/2 Tsp. Salt
- Cheesecake Swirl:
- 1 8 oz. Cream Cheese; softened
- 1/3 C. White Sugar
- 1 Egg
- Maple Glaze:
- 1/3 C. Pure Maple Syrup
- 3 Tbsp. Unsalted Butter
- 1 C. Confectioners Sugar
- 1/2 Tsp. Ground Cinnamon
Beat together Eggs, sugar, applesauce and oil.
Add carrots, vanilla and cinnamon and continue mixing on Medium speed.
In a separate bowl; mix together flour, baking soda, baking powder and salt.
Slowly add the flour mixture into the cake batter.
Continue mixing on Medium speed for around 2 minutes.
Add cake batter to a floured/greased bundt pan.
Prepare cheesecake mixture:
Beat together egg and sugar; add softened cream cheese and beat until smooth.
Evenly pour the cream cheese mixture over the top of the carrot cake batter.
Using a butter knife; cut cheesecake mixture into cake batter until a marble effect is created.
Bake at 325 Degrees for 55 minutes-1 hour until a toothpick comes out clean.
Allow cake to cool completely.
Prepare Maple Glaze:
Melt butter in a small saucepan on medium heat.
Mix in maple syrup and cinnamon.
Whisk in confectioners sugar.
Continue whisking until clumps disappear over medium heat.
Pour the warm glaze over the cake.