Carrot Cake with Bourbon Cheesecake Swirl

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal. (5 minutes)

Recipe View In a medium bowl, sift together 1 1/4 cups flour, baking powder, pumpkin spice, and baking soda. This ensures a light and even texture. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and brown sugar using an electric mixer on low speed until light and fluffy. Gradually whisk in the beaten eggs and yogurt until well combined. Stir in the grated carrots until evenly distributed. Gradually add the sifted flour mixture, mixing until just combined. Be careful not to overmix. (10 minutes)

Recipe View In a separate bowl, beat together the softened cream cheese, granulated sugar, beaten egg, 3 tablespoons flour, bourbon whiskey, and orange zest until smooth and creamy. (7 minutes)

Recipe View Pour half of the carrot cake batter into the prepared loaf pan, spreading evenly with a spatula. Gently spoon the cream cheese mixture over the carrot cake batter, smoothing with the back of a spoon to create an even layer. Carefully pour the remaining carrot cake batter over the cream cheese layer, ensuring it covers completely. (8 minutes)

Recipe View Bake in the preheated oven for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil. (45 minutes)

Recipe View Let the cake cool in the pan for 5 minutes before gently lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving. (60 minutes)