Carrot Cake with Bourbon Cheesecake Swirl

Ingredients

• 1.25 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 0.5 teaspoons baking soda
• 0.5 cups butter , at room temperature
• 0.5 cups packed brown sugar
• 2 eggs , lightly beaten
• 0.25 cups plain yogurt
• 1 cup packed finely grated carrots

Instructions

1. 1

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

2. 2

   Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.

3. 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. 4

   Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.

5. 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. 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.