Carrot Cake Loaf with Cream Cheese Filling

What Makes This Carrot Cake Loaf Unique

• Wonderfully spiced, flavorful, and very moist.
• This carrot cake loaf is like classic carrot cake, just baked in a loaf pan. Perhaps it’s better to call it carrot cake pound cake.
• If you skip the filling and streusel crumb topping, you’ll end up with a lightly sweetened, yet delicious quick bread, reminiscent of my favorite Cinnamon Apple Bread Recipe.
• It’s easy to customize to your taste: add chopped walnuts, pecans, or raisins, or omit them if you prefer.
• You can substitute sugars according to your preference. Use white granulated sugar or coconut sugar instead of the brown sugar. However, brown sugar enhances moistness but yields a denser loaf.

Carrot Cake with Cream Cheese Filling Quick Overview

• Basic Ingredients: You will need all-purpose flour, sugar, light brown sugar, oil, sour cream, baking powder, salt, a blend of spices (cinnamon, ginger, and nutmeg), cream cheese, and carrots.
• Skill Level – Easy: This is beginner-friendly, making it simple enough for anyone with minimal cooking experience.
• Texture: This Carrot Cake Loaf is soft, with a super moist crumb and a velvety smooth tangy cheesecake filling. The cinnamon streusel on top adds a crunchy texture.
• Flavor: Carrots and a blend of spices are the stars here; brown sugar, cinnamon, ginger, and nutmeg create an irresistible flavor profile in every bite.

How to Make Carrot Cake Loaf – Step-by-Step Instructions

1. Prepare Cinnamon Streusel: In a small bowl, whisk together flour, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
2. Make the Cheesecake Filling: Beat softened cream cheese, vanilla, egg, sugar, and flour on low speed just to combine.
3. Prepare the Carrot Cake Mixture:
   • In another bowl, whisk together dry ingredients: flour, baking powder, salt, cinnamon, ginger, and nutmeg.
   • In a large bowl, combine eggs, both sugars, vanilla, oil, and sour cream; whisk until well combined. Fold in grated carrots using a rubber spatula.
   • Incorporate the dry ingredients and mix gently. Lastly, fold in chopped nuts if desired.
4. Assemble the Loaf: Spread half of the carrot cake batter in a prepared pan. Using a spoon, dollop the cream cheese filling and smooth it out. Spread the remaining carrot cake batter on top and sprinkle with the streusel topping.
5. Bake: In a preheated oven at 350°F for about 55-65 minutes. Tent with aluminum foil if it browns too quickly.

Tips and Tricks for Perfect Carrot Cake

• Use freshly shredded whole carrots, as packaged pre-shredded carrots lack moisture and can yield a drier loaf.
• Use a loaf pan with at least 8 cups of capacity (9x5x2 ½ inches) to accommodate all the batter and fillings comfortably.

Frequently Asked Questions (FAQ)

• Can I use other nuts in the recipe? Yes, you can substitute walnuts or omit the nuts if desired.
• How should I store the carrot cake loaf? Store it in an airtight container in the refrigerator for up to a week.
• Can I freeze the carrot cake loaf? Absolutely! Wrap it tightly in plastic wrap and foil, and freeze for up to three months.
• What can I substitute for sour cream? You can use Greek yogurt as a healthier alternative.
• How do I know when the cake is done baking? A toothpick inserted in the center should come out clean or with a few crumbs.
• Can I make this recipe gluten-free? Yes, you can use a gluten-free baking mix as a substitute for all-purpose flour.