The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!

Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Carrot Cake:
Cream Cheese Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.

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  • 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.

Nutrition Facts

271 calories; protein 4.5g 9% DV; carbohydrates 30.2g 10% DV; fat 14.7g 23% DV; cholesterol 85.9mg 29% DV; sodium 232.5mg 9% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2016
I upped the spice by a quarter of a teaspoon and extended the bake time by 15 mins as it didn't look done enough. Came out great! Will definitely do again! Will pour less on the bottom carrot cake portion and will swirl in the cheesecake batter a bit into the center as a channel so that it has more of the cheesecake in each bite! Read More
(6)

Most helpful critical review

Rating: 3 stars
09/04/2017
Per the reviews I upped the pumpkin pie spice to 1.5 tsp and used closer to 1 Tablespoon of orange zest. Both were good calls that I will do again if I make this again and next time around I'd add vanilla in the cake and more sugar in both cake and filling. It also definitely needed to bake for a solid hour. Also note on the parchment paper: I love to bake cakes with parchment paper. I'm lazy and hate to cut the paper to fit the pan and I usually don't mind a somewhat a warped cake. For this cake though its worth the effort of cutting the paper into a rectangle that fits on the bottom and a long wide ribbon that wraps around the sides. Read More
(7)
11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/04/2017
Per the reviews I upped the pumpkin pie spice to 1.5 tsp and used closer to 1 Tablespoon of orange zest. Both were good calls that I will do again if I make this again and next time around I'd add vanilla in the cake and more sugar in both cake and filling. It also definitely needed to bake for a solid hour. Also note on the parchment paper: I love to bake cakes with parchment paper. I'm lazy and hate to cut the paper to fit the pan and I usually don't mind a somewhat a warped cake. For this cake though its worth the effort of cutting the paper into a rectangle that fits on the bottom and a long wide ribbon that wraps around the sides. Read More
(7)
Rating: 3 stars
09/18/2016
I didn't make any changes to the basic recipe. I thought it looked good from what I saw of the recipe but when I made it the taste was a little disappointing. I will make it again but this time put more spices in to increase the flavouring. Read More
(6)
Rating: 5 stars
11/07/2016
I upped the spice by a quarter of a teaspoon and extended the bake time by 15 mins as it didn't look done enough. Came out great! Will definitely do again! Will pour less on the bottom carrot cake portion and will swirl in the cheesecake batter a bit into the center as a channel so that it has more of the cheesecake in each bite! Read More
(6)
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Rating: 3 stars
10/30/2017
I made this recipe exactly as written and was disappointed in the texture and flavor. My hopes may have been too high. My daughter's favorite foods are carrot cake and bourbon, so I wanted to make this for her. I found the texture to be a little gummy, probably because of yogurt combined with the moisture of the carrots. I have made other quick breads with yogurt and did not have this problem. I found the bourbon cream cheese to be lacking in flavor. If I made it again I would use bourbon extract instead of alcohol. But, unfortunately there are so many good recipes out there I probably will not make it again. Read More
(4)
Rating: 3 stars
07/02/2018
I put cup yogurt by accident in. I used 2t cinnamon and 1t nutmeg. I also used rum. II might not have let it cook long enough I did two smaller pans and 25 min. The cake was a bit heavy. reminded more of a bread pudding. Ill try the recipe again. Read More
(1)
Rating: 5 stars
01/16/2020
Doubled it in a larger pan Read More
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Rating: 5 stars
04/18/2018
just added some chopped nuts for crunch. Read More
Rating: 3 stars
12/25/2017
Followed recipe exactly not the video. Am at high altitude. Cake/bread needed about 15 minutes more to bake. I let hot pan sit 5 min and pulled up parchment paper to lift cake out. Bad idea. Ends of loaf fell apart. Dunno why. Haven t tasted it yet but will add more spices as per other suggestions. I want this to be heavier and more dense but am not sure how to get that effect. Will make third attempt without parchment paper and see what that comes out like. I may add cream cheese frosting on one or two of these loaves. Read More
Rating: 4 stars
11/25/2016
Made a mistake hoping to make this look more "holiday dessert-like". I baked in a round 9" pan; put 1/2 carrot cake batter in then the cheesecake batter in big dabs and then the remaining 1/2 cake batter. Then I swirled it. To batter I did add some (1/3 cup) maple syrup and used sour cream instead of yogurt (only fruit flavored in house). Put in some extra cinnamon and pumpkin pie spice after reading the first two reviews. The cake rose fine baking tested done but as SOON as I took from oven it fell. Taste was good but texture wasn't what I wanted. It either wasn't quite done or I should have stuck with a loaf pan and/or not added the maple syrup. Not sure which. My picky family liked it however. I put vanilla ice cream on the side. I will try recipe again and stick to pan size recommended and no maple syrup added to batter. Read More