Carrot cake with bourbon cheesecake swirl

    (9)
    1 hour 5 min

    This unique cake adds bourbon-infused cream cheese filling between two layers of spiced carrot cake to create a cheesecake swirl.


    1 person made this

    Ingredients
    Serves: 10 

    • Carrot cake
    • 160g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon allspice
    • 1/2 teaspoon bicarbonate of soda
    • 115g butter, at room temperature
    • 100g soft brown sugar
    • 2 eggs, lightly beaten
    • 4 tablespoons plain yogurt
    • 100g finely grated carrots
    • Cream cheese filling
    • 125g cream cheese, softened
    • 50g caster sugar
    • 1 egg, lightly beaten
    • 3 tablespoons plain flour
    • 1 tablespoon bourbon
    • 1 teaspoon grated orange zest

    Method
    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Line a small 1lb loaf tin with baking parchment..
    2. Sift 160g plain flour, baking powder, allspice and bicarbonate of soda together in a bowl.
    3. Combine butter and soft 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 combined.
    4. Beat cream cheese, caster sugar, egg, 3 tablespoons flour, bourbon and orange zest together in a bowl.
    5. Pour half of the mixture into the prepared tin; spread with a spatula until even. Spoon cream cheese mixture onto the cake mixture; smooth with the back of the spoon until even. Pour remaining cake mixture on top of the cream cheese mixture.
    6. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 40 to 45 minutes. Cool in the tin for 5 minutes before removing to cool completely on a wire rack.

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (8)

    by
    3

    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.  -  18 Sep 2016  (Review from Allrecipes US | Canada)

    by
    2

    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!  -  06 Nov 2016  (Review from Allrecipes US | Canada)

    by
    0

    just added some chopped nuts for crunch.  -  18 Apr 2018  (Review from Allrecipes US | Canada)

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