I’ve been consuming cosmopolitans for five years, and it’s difficult to find a bartender who can create one properly. I’ve finally been informed of my favorite bartender’s resignation by her. The Grand Marnier. Who would’ve thought? I am aware that it is pricey, but if you want the finest, you must pay for it. You’ll start believing after trying this dish. There is no doubt in my mind that this is the best cosmo you will ever have in your entire life. Period!
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- ½ cup butter, at room temperature
- ½ cup packed brown sugar
- 2 eggs, lightly beaten
- ¼ cup plain yogurt
- 1 cup packed finely grated carrots
- 1 (4 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 egg, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon bourbon whiskey
- 1 teaspoon grated orange zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×5-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.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 233 mg |
| Sugars | 16 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled the recipe to make 2 loafs. Delicious. I also upped the spice and would have added nuts for added texture. I found the cream cheese filling could have been sweeter. Maybe add some confectioners sugar next time? I will make again but reduce the orange zest some what and add more bourbon!
It was way too bland for us. Really needed more sugar! If I made again, I would double up on brown sugar & white sugar. Topping cake w/ ice cream, vanilla yogurt or whipped cream, upon serving, may do the trick!
Doubled it in a larger pan
I put cup yogurt by accident in. I used 2t cinnamon and 1t nutmeg. I also used rum . II might not have let it cook long enough I did two smaller pans and 25 min. The cake was a bit heavy. reminded more of a bread pudding . Ill try the recipe again.
just added some chopped nuts for crunch.
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.
I made this recipe exactly as written and was disappointed in the texture and flavor. My hopes may have been too high. My daughter’s favorite foods are carrot cake and bourbon, so I wanted to make this for her. I found the texture to be a little gummy, probably because of yogurt combined with the moisture of the carrots. I have made other quick breads with yogurt and did not have this problem. I found the bourbon cream cheese to be lacking in flavor. If I made it again I would use bourbon extract instead of alcohol. But, unfortunately there are so many good recipes out there I probably will not make it again.
Per the reviews, I upped the pumpkin pie spice to 1.5 tsp and used closer to 1 Tablespoon of orange zest. Both were good calls that I will do again if I make this again, and next time around I’d add vanilla in the cake and more sugar in both cake and filling. It also definitely needed to bake for a solid hour. Also, note on the parchment paper: I love to bake cakes with parchment paper. I’m lazy and hate to cut the paper to fit the pan, and I usually don’t mind a somewhat a warped cake. For this cake, though, its worth the effort of cutting the paper into a rectangle that fits on the bottom and a long, wide ribbon that wraps around the sides.
Made a mistake hoping to make this look more “holiday dessert-like”. I baked in a round 9″ pan; put 1/2 carrot cake batter in, then the cheesecake batter in big dabs, and then the remaining 1/2 cake batter. Then I swirled it. To batter I did add some (1/3 cup) maple syrup and used sour cream instead of yogurt (only fruit flavored in house). Put in some extra cinnamon and pumpkin pie spice after reading the first two reviews. The cake rose fine baking, tested done, but as SOON as I took from oven, it fell. Taste was good but texture wasn’t what I wanted. It either wasn’t quite done or I should have stuck with a loaf pan and/or not added the maple syrup. Not sure which. My picky family liked it however. I put vanilla ice cream on the side. I will try recipe again and stick to pan size recommended and no maple syrup added to batter.
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!
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.