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This carrot cake loaf combines the classic spiced carrot cake with a surprise cream cheese filling and crunchy streusel topping. The moisture from the carrots and sour cream creates a tender crumb while the cream cheese center offers a delightful tanginess with every bite.
I first made this for my sister's spring birthday when she requested something "carrot cake-ish but different." Now it's our official spring celebration loaf and appears at most family gatherings.
Ingredients
- Fresh carrots: freshly grated for the best moisture and texture avoid pre shredded varieties which can be dry
- Cream cheese: use full fat brick style for the filling as spreadable varieties contain additives that affect baking
- Sour cream: adds moisture and tenderness to the cake crumb without making it too oily
- Ground spices: cinnamon ginger and nutmeg create the warm flavor profile essential to great carrot cake
- Chopped nuts: optional but add wonderful texture and nutty flavor that complements the sweet spiced cake
Step-by-Step Instructions
- Prepare the Pan:
- Line a 9x5 inch loaf pan with parchment paper leaving overhang on the sides for easy removal. This step is crucial as the cream cheese filling can make the loaf stick without proper preparation.
- Make the Streusel:
- Combine the dry ingredients for the topping and add melted butter. The mixture should form coarse crumbs that hold together when pressed. If too dry add a touch more butter. This will create that irresistible crumbly texture on top.
- Mix Carrot Cake Batter:
- Begin by combining the wet ingredients thoroughly ensuring eggs are fully incorporated. Fold in freshly grated carrots gently then add the dry ingredients. Mix just until no flour streaks remain overbeating will create a tough texture.
- Prepare Cream Cheese Filling:
- Beat cream cheese ingredients at low speed just until smooth. Avoid whipping air into the mixture which can cause the filling to rise and collapse during baking. Room temperature cream cheese is essential for a smooth filling.
- Layer the Components:
- Spread half the carrot batter followed by the cream cheese filling then top with remaining batter. Use the back of a spoon to carefully spread each layer being gentle to maintain separation between layers.
- Top and Bake:
- Sprinkle streusel evenly across the surface and bake in preheated oven. Tent with foil halfway through to prevent over browning. The loaf is done when a toothpick inserted into the carrot cake portion comes out mostly clean with a few moist crumbs.
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Proper Storage
Store this carrot cake loaf in the refrigerator due to the cream cheese filling. It will keep fresh for up to 5 days when properly covered. Let it come to room temperature for about 20 minutes before serving for the best flavor and texture. The cold temperature firms the cream cheese layer creating distinct textural contrast.
Make Ahead Options
This loaf can be prepared up to 2 days in advance making it perfect for entertaining. The flavors actually develop and improve with time. For longer storage freeze the whole loaf or individual slices wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
Ingredient Substitutions
For a lighter version replace one third of the all purpose flour with whole wheat flour and reduce the sugar by 2 tablespoons. Greek yogurt works beautifully in place of sour cream with identical measurements. Those with nut allergies can omit the pecans or substitute with toasted pumpkin seeds for similar textural contrast without the allergen concerns.
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Frequently Asked Questions
- → How do I ensure the cake stays moist?
Using oil, sour cream, and fresh carrots helps maintain the cake's moisture. Avoid overbaking, and tent the loaf with foil if it starts to brown too quickly.
- → Can I omit the cream cheese filling?
Yes, the cake will still be delicious without the filling. You can add extra nuts or spices for additional flavor.
- → Can I use a smaller loaf pan?
A 9x5x2 ½ inch loaf pan is recommended. For smaller pans, reduce the batter or bake in multiple batches to prevent overflow.
- → What kind of nuts work best in this loaf?
Pecans or walnuts are great options, providing a crunchy texture and complementing the cake's spices.
- → Can I make this loaf ahead of time?
Yes, this loaf stores well in the refrigerator for up to 3 days. Let it cool completely before wrapping in plastic wrap or an airtight container.