Carrot Cake Loaf Filling (Print Version)
# Ingredients:
→ Cinnamon Streusel Crumb Topping
01 -
85 grams all-purpose flour
02 -
50 grams granulated sugar
03 -
25 grams light brown sugar
04 -
3/4 teaspoon ground cinnamon
05 -
Dash of salt
06 -
56 grams unsalted butter, melted and slightly cooled
→ Carrot Cake
07 -
2 eggs
08 -
80 ml vegetable oil
09 -
56 grams sour cream
10 -
66 grams light brown sugar
11 -
66 grams granulated sugar
12 -
1 teaspoon vanilla extract
13 -
150 grams grated carrots
14 -
166 grams all-purpose flour
15 -
1 and 1/2 teaspoons baking powder
16 -
1/4 teaspoon salt
17 -
3/4 teaspoon ground cinnamon
18 -
3/4 teaspoon ground ginger
19 -
1/4 teaspoon ground nutmeg
20 -
1/3 cup chopped pecans or walnuts (optional)
→ Cheesecake Filling
21 -
226 grams cream cheese, room temperature
22 -
1 egg
23 -
50 grams sugar
24 -
1 teaspoon vanilla
25 -
23 grams all-purpose flour
→ Glaze
26 -
40 grams powdered sugar
27 -
2–3 teaspoons milk
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x5x2.5-inch loaf pan with baking spray and line the bottom and sides with parchment paper, leaving a large overhang on the sides.
02 -
In a small bowl, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon. Add the melted butter and whisk with a fork until coarse crumbs form. Set aside.
03 -
In a small bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
04 -
In a large mixing bowl, combine eggs, granulated sugar, light brown sugar, vanilla, vegetable oil, and sour cream. Whisk until well combined. Fold in the grated carrots using a rubber spatula.
05 -
Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. If using, fold in the chopped pecans or walnuts.
06 -
In a separate bowl, beat the softened cream cheese, vanilla, egg, sugar, and flour on low speed until just combined. Do not overmix.
07 -
Spread half of the carrot cake batter into the prepared pan. Spoon the cheesecake filling on top and spread it evenly using the back of a spoon. Spread the remaining carrot cake batter over the cheesecake layer. Sprinkle the streusel topping evenly over the top.
08 -
Bake for 55–65 minutes. Tent the top with aluminum foil after 25–30 minutes if it begins to brown too much. Check doneness by inserting a toothpick into the center; it should come out with a few crumbs.
# Notes:
01 -
Use a 9x5x2.5-inch pan to avoid overflow. A smaller pan won't fit the batter, cream cheese filling, and streusel topping.