Cheesecake Swirl Carrot Bundt Cake

Indulge in the ultimate dessert fusion! Cheesecake Swirl Carrot Bundt Cake is here to satisfy your sweet tooth cravings.


• 2 cups all-purpose flour
• 2 cups grated carrots
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup plain Greek yogurt
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 large egg
• 1 tsp vanilla extract


. Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
. In another bowl, combine the grated carrots, sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract. Mix until well combined.
. Gradually add the dry ingredients to the wet mixture and stir until a smooth batter forms.
. In a separate bowl, beat together the softened cream cheese, powdered sugar, egg, and vanilla extract until creamy and smooth.
. Pour half of the carrot cake batter into the prepared bundt pan.
. Spoon the cream cheese mixture over the carrot cake batter in the pan.
. Pour the remaining carrot cake batter over the cream cheese mixture.
. Use a knife or a skewer to swirl the two batters together for a marbled effect.
. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Enjoy your delicious Cheesecake Swirl Carrot Bundt Cake!

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