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Carrot Cake with Bourbon Cheesecake Swirl
November 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.

  1. 10 Ratings

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