Carrot Cake with Bourbon Cheesecake Swirl

This unique carrot cake tucks bourbon-infused cream cheese frosting between two layers of pumpkin-spiced batter to create a cheesecake swirl.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 271 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-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.