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Carrot Cake Loaf with Cream Cheese Filling

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A moist, warmly spiced carrot cake loaf layered with a creamy cheesecake filling and topped with buttery cinnamon streusel and a simple powdered sugar glaze.

Ingredients

  • 2/3 cup (85 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 2 Tablespoons (25 grams) light brown sugar
  • 3/4 teaspoon ground cinnamon (or more to taste)
  • Dash of salt
  • 1/4 cup (56 grams) unsalted butter, melted and slightly cooled
  • 2 eggs
  • 1/3 cup (80 ml) vegetable oil
  • 1/4 cup (56 grams) sour cream
  • 1/3 cup (66 grams) light brown sugar
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups firmly packed grated carrots (150 grams)
  • 1 and 1/3 cups (166 grams) all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon (or more to taste)
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup chopped pecans or walnuts (optional)
  • 8 oz. (226 grams) brick-style cream cheese, room temperature
  • 1 egg
  • 1/4 cup (50 grams) sugar
  • 1 teaspoon vanilla
  • 3 Tablespoons (23 grams) all-purpose flour
  • 1/3 cup (40 grams) powdered sugar
  • 2–3 teaspoons milk

Instructions

  1. Preheat the oven to 350 F. Grease a 9x5x2 1/2-inch loaf pan with baking spray and line the bottom and sides with parchment paper, leaving an overhang on the sides. Set aside.
  2. Make the streusel by whisking together 2/3 cup flour, 1/4 cup granulated sugar, 2 Tablespoons light brown sugar, 3/4 teaspoon cinnamon, and a dash of salt in a small bowl. Add the melted butter and mix with a fork until coarse crumbs form. Set aside.
  3. For the carrot cake batter, whisk together 1 and 1/3 cups flour, baking powder, 1/4 teaspoon salt, 3/4 teaspoon cinnamon, ginger, and nutmeg in a small bowl. Set aside.
  4. In a large mixing bowl, whisk together 2 eggs, 1/3 cup light brown sugar, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, vegetable oil, and sour cream until well combined.
  5. Using a rubber spatula, fold the grated carrots into the wet mixture.
  6. Add the dry ingredient mixture and gently fold until evenly combined.
  7. Fold in the chopped pecans or walnuts, if using.
  8. Make the cream cheese filling by beating the softened cream cheese with 1 egg, 1/4 cup sugar, 1 teaspoon vanilla, and 3 Tablespoons flour on low speed just until combined.
  9. Spread half of the carrot cake batter evenly into the prepared loaf pan.
  10. Dollop the cream cheese filling over the batter and gently smooth it into an even layer with the back of a spoon.
  11. Spread the remaining carrot cake batter over the cream cheese layer.
  12. Sprinkle the streusel evenly over the top.
  13. Bake for 55–65 minutes, tenting the loaf loosely with aluminum foil after 25–30 minutes if the top begins to brown too quickly. Bake until the cake portion is set and a tester inserted away from the cream cheese center comes out with only a few moist crumbs.
  14. Cool the loaf in the pan before lifting it out using the parchment overhang.
  15. Whisk the powdered sugar with 2–3 teaspoons milk until smooth, then drizzle the glaze over the cooled loaf before serving.

Notes

  • Pecans or walnuts are optional and may be omitted for a nut-free loaf.
  • Add additional cinnamon to taste for a more pronounced spice flavor.
  • Tent the loaf loosely with aluminum foil if the streusel becomes too dark before the center is fully baked.
  • Allow the loaf to cool before adding the powdered sugar glaze.
  • Store leftovers covered in the refrigerator because of the cream cheese filling.

Nutrition

Find it online: https://yumfamilyrecipes.com/carrot-cake-loaf-with-cream-cheese-filling/