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Cheesecake Swirl Carrot Cake with Maple Glaze

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 10
Author Holly

Ingredients

  • Cake:
  • 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

Instructions

  1. Beat together Eggs, sugar, applesauce and oil.
  2. Add carrots, vanilla and cinnamon and continue mixing on Medium speed.
  3. In a separate bowl; mix together flour, baking soda, baking powder and salt.
  4. Slowly add the flour mixture into the cake batter.
  5. Continue mixing on Medium speed for around 2 minutes.
  6. Add cake batter to a floured/greased bundt pan.
  7. Prepare cheesecake mixture:
  8. Beat together egg and sugar; add softened cream cheese and beat until smooth.
  9. Evenly pour the cream cheese mixture over the top of the carrot cake batter.
  10. Using a butter knife; cut cheesecake mixture into cake batter until a marble effect is created.
  11. Bake at 325 Degrees for 55 minutes-1 hour until a toothpick comes out clean.
  12. Allow cake to cool completely.
  13. Prepare Maple Glaze:
  14. Melt butter in a small saucepan on medium heat.
  15. Mix in maple syrup and cinnamon.
  16. Whisk in confectioners sugar.
  17. Continue whisking until clumps disappear over medium heat.
  18. Pour the warm glaze over the cake.