Carrot Cake with Bourbon Cheesecake Swirl recipe
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Ingredients
- 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 2 eggs, lightly beaten ¼ cup plain yogurt 1 cup packed finely grated carrots 1 (4 ounce) package cream cheese, softened ¼ cup white sugar 1 egg, lightly beaten 3 tablespoons all-purpose flour 1 tablespoon bourbon whiskey 1 teaspoon grated orange zest
Nutrition Info
- 271 caloriescarbohydrate: 30.2 gcholesterol: 85.9 mgfat: 14.7 gfiber: 0.5 gprotein: 4.5 gsaturatedFat: 8.8 gservingSize: -sodium: 232.5 mgsugar: 15.9 gtransFat: : -unsaturatedFat: : -
Directions Carrot Cake with Bourbon Cheesecake Swirl
Directions
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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.