Carrot Cake with Bourbon Cheesecake Swirl


  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • ½ teaspoon baking soda
  • ½ cup butter, at room temperature
  • ½ cup packed brown sugar
  • 2eggs, lightly beaten
  • ¼ cup plain yogurt
  • 1 cup packed finely grated carrots
  • 1 (4 ounce) package cream cheese, softened
  • ¼ cup white sugar
  • 1egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon bourbon whiskey
  • 1 teaspoon grated orange zest
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line a 9×5-inch loaf pan with parchment paper.


  • Step 2

    Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.

  • Step 3

    Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.

  • Step 4

    Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.

  • Step 5

    Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.

  • Step 6

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

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