Description

You will love this easy recipe for moist, and decadent, homemade Carrot Cake Loaf with Cream Cheese Filling recipe. A blend of spices (cinnamon, ginger, and nutmeg), sweet and tangy cream cheese filling, and streusel crumb topping make this carrot cake ideal for brunch, dessert, or any special occasion.

Ingredients

Cinnamon Streusel Crumb Topping:

2/3 cup (85grams) 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

Carrot Cake:

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 teaspoon 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)

Cheesecake Filling:

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

Glaze:

1/3 cup (40 grams) powdered sugar
2–3 teaspoons of milk

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Instructions

Preheat the oven to 350 F. Grease a 9x5x2 ½ inches loaf pan with baking spray and line the bottom and sides with parchment paper (leaving large overhang the sides), then set aside.
To make the streusel in a small bowl whisk together flour, brown sugar, granulated sugar, salt and cinnamon. Add melted butter and whisk with a fork to make coarse crumbs, then set aside.
To make the carrot cake mixture, in a small bowl whisk together dry ingredients: flour, baking powder, salt, cinnamon,ginger and nutmeg, and set aside.
In a large mixing bowl combine egg, sugar, light, brown sugar, vanilla, oil and sour cream, and whisk well to combine.
Using a rubber spatula fold in grated carrots.
Add dry ingredients mixture and mix with a spatula to combine evenly.
Finely, fold in chopped pecans or walnuts if using.
To make the cheesecake filling, beat softened cream cheese, vanilla, egg, sugar and flour on low speed just to combine.
To assemble the cake, spread half of the carrot cake batter in a prepared pan.
Using a spoon dollop cream cheese filling and smooth with the back of the spoon.
Spread the remaining carrot cake filling over the cream cheese.
Sprinkle the top with streusel topping.
Bake 55-65 minutes. Tent the top with aluminum foil after 25-30 minutes if it starts browning too much.

Notes

This recipe requires at least 8 cups volume loaf pan. You have to use a 9x5x2 ½ inches loaf pan. If you have a smaller loaf pan it might not fit for this amount of carrot cake batter, plus cream cheese filling and streusel crumb topping.