Cheesecake Swirl Carrot Bundt Cake

INGREDIENTS

3 cups

cake flour* (300g)

1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

2 tsp

ground cinnamon

1 tsp

ground ginger

1/4 tsp

ground nutmeg

large eggs (room temperature)

and 1/2 cups light or dark brown sugar (300g)

1 cup

unsalted butter (226g, melted)

1 cup

Greek yogurt (240ml, room temperature)

large carrots (grated)

1 cup

cream cheese (225g, softened)

1/4 cup

caster/granulated sugar (50g)

large egg (room temperature)

1 tsp

vanilla extract

2 tbsp

plain/all-purpose flour

2 cups

icing/powdered sugar (250g)

1/4 cup

cream cheese (55g, softened)

3 tbsp

heavy cream

1 tsp

vanilla extract