- 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
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×5-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.