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Carrot Cake with Bourbon Cheesecake Swirl
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulgent carrot cake with bourbon cream cheese frosting and pumpkin spice swirl.
Ingredients:
  • 1.25 cups all-purpose flour
  • 1 teaspoon pumpkin spice
  • 0.5 teaspoon baking soda
  • 0.5 cup butter, at room temperature
  • 0.5 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 0.25 cup plain yogurt
  • 1 cup packed finely grated carrots
  • 1 (4 ounce) package cream cheese, softened
  • 0.25 cup white sugar
  • 1 egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon bourbon whiskey
  • 1 teaspoon grated orange zest
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then elegantly line a 9x5-inch loaf pan with parchment paper.
  • Combine 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda, sifting them together in a bowl.
  • In a bowl, cream together butter and brown sugar using an electric mixer until light and fluffy. Mix in eggs and yogurt, then blend in carrots. Gradually add flour mixture while mixing with the electric mixer until batter is smooth.
  • In a bowl, combine cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest, and mix until smooth.
  • Pour half of the batter into the prepared pan and spread it evenly with a spatula. Spoon the cream cheese mixture over the batter and smooth it out with the back of a spoon. Pour the remaining batter on top.
  • Bake in the oven until a toothpick comes out clean when inserted in the center, which should take 40 to 45 minutes. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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