Carrot Loaf with Cream Filling (Print Version)
Moist spiced carrot loaf with a creamy cheese center and cinnamon streusel topping, perfect for any time of day.
# Ingredients:
→ Crumbly Cinnamon Topping
01 -
25 grams light brown sugar
02 -
50 grams granulated sugar
03 -
Dash of salt
04 -
85 grams all-purpose flour
05 -
3/4 teaspoon ground cinnamon
06 -
56 grams unsalted butter, melted and cooled slightly
→ Carrot Layer
07 -
1 teaspoon vanilla extract
08 -
66 grams granulated sugar
09 -
1/4 teaspoon salt
10 -
66 grams light brown sugar
11 -
2 eggs
12 -
150 grams grated carrots
13 -
166 grams all-purpose flour
14 -
80 ml vegetable oil
15 -
1 and 1/2 teaspoons baking powder
16 -
3/4 teaspoon ground cinnamon
17 -
56 grams sour cream
18 -
3/4 teaspoon ground ginger
19 -
1/4 teaspoon ground nutmeg
20 -
1/3 cup chopped nuts (walnuts or pecans, optional)
→ Creamy Filling
21 -
226 grams cream cheese, softened
22 -
23 grams all-purpose flour
23 -
1 egg
24 -
50 grams sugar
25 -
1 teaspoon vanilla
→ Drizzle
26 -
40 grams powdered sugar
27 -
2–3 teaspoons milk
# Steps:
01 -
Set the oven to 350°F (175°C). Spray a 9x5x2.5-inch loaf pan with baking spray, then line it with parchment paper so it hangs over the edges for easy removal.
02 -
Stir the granulated sugar, brown sugar, salt, cinnamon, and flour together in a small bowl. Pour in the melted butter, then use a fork to create crumbly pieces. Leave it aside for now.
03 -
Combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl. Give it a good stir and keep it handy.
04 -
Whisk the eggs, both sugars, sour cream, oil, and vanilla in a big bowl. Once combined, gently fold in the shredded carrots with a spatula.
05 -
Bit by bit, add the dry mixture to the wet ingredients. Stir gently until you don't see dry flour anymore. You can fold in nuts at this point if you'd like.
06 -
Blend the cream cheese, sugar, flour, egg, and vanilla in another bowl. Use low speed and stop mixing as soon as it’s smooth.
07 -
Spread half the carrot batter into your lined pan. Pour the cheesecake mixture over it and evenly spread it out. Add the rest of the carrot batter on top, followed by a thick layer of the streusel.
08 -
Let it bake for 55–65 minutes. If the top starts getting dark around 25–30 minutes, cover it loosely with foil. It’s ready when a toothpick comes out with just a few crumbs stuck to it.
# Notes:
01 -
Make sure to use the right pan size (9x5x2.5-inch) or the batter and toppings might overflow.