Carrot Cake With Bourbon Cheesecake Swirl - cooking recipe

Ingredients
    Carrot Cake:
    1 1/4 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon pumpkin spice
    1/2 teaspoon baking soda
    1/2 cup butter, at room temperature
    1/2 cup packed brown sugar
    2 eggs, lightly beaten
    1/4 cup plain yogurt
    1 cup packed finely grated carrots
    Cream Cheese Filling:
    1 (4 ounce) package cream cheese, softened
    1/4 cup white sugar
    1 egg, lightly beaten
    3 tablespoons all-purpose flour
    1 tablespoon bourbon whiskey
    1 teaspoon grated orange zest
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
    Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
    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.
    Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
    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.
    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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