Carrot Cake With Bourbon Cheesecake Swirl
Set aside 1/2 cup of the coarsely grounded cashew for filling and garnish.
Recipe Summary Carrot Cake With Bourbon Cheesecake Swirl
The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!Ingredients | Contis Cake Mango Cheesecake1 ¼ cups all-purpose flour1 teaspoon baking powder1 teaspoon pumpkin spice½ teaspoon baking soda½ cup butter, at room temperature½ cup packed brown sugar2 eggs, lightly beaten¼ cup plain yogurt1 cup packed finely grated carrots1 (4 ounce) package cream cheese, softened¼ cup white sugar1 egg, lightly beaten3 tablespoons all-purpose flour1 tablespoon bourbon whiskey1 teaspoon grated orange zestDirectionsPreheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.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.Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.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.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.Info | Contis Cake Mango Cheesecakeprep: 25 mins cook: 40 mins additional: 5 mins total: 1 hr 10 mins Servings: 10 Yield: 10 servings
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