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Loanding
The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!
Ingredients
- ¼ cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- pumpkin spice: 1 tsp
- baking soda: 0.5 tsp
- butter, at room temperature: 0.5 cup
- packed brown sugar: 0.5 cup
- eggs, lightly: 2 piece (beaten)
- plain yogurt: 0.25 cup
- packed finely grated carrots: 1 cup
- cream cheese: 1 pack (4 ounce pack, softened)
- white sugar: 0.25 cup
- egg, lightly: 1 piece (beaten)
- all-purpose flour: 3 Tbsp
- Bourbon whiskey: 1 Tbsp
- orange zest: 1 tsp (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
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Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
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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.
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Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
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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.
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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. Photo by Stasty Cook.
