Carrot Cake with Bourbon Cheesecake Swirl Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9×5-inch loaf pan with parchment paper.
  2. Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
  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.
  4. Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
  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.
  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.