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Carrot Cake with Bourbon Cheesecake Swirl

Rated as 4 out of 5 Stars

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

1 h 10 m servings 271 cals
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper. Watch Now
  2. Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl. Watch Now
  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. Watch Now
  4. Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl. Watch Now
  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. Watch Now
  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. Watch Now

Nutrition Facts


Per Serving: 271 calories; 14.7 g fat; 30.2 g carbohydrates; 4.5 g protein; 86 mg cholesterol; 233 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ca...

Most helpful critical review

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...

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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...

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 ti...

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 ca...

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 ...

just added some chopped nuts for crunch.

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...

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...