This unique cake adds bourbon-infused cream cheese filling between two layers of spiced carrot cake to create a cheesecake swirl.
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)
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)
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. - 24 Dec 2017 (Review from Allrecipes US | Canada)