Description

A moist and warmly spiced carrot cake loaf filled with a luscious cream cheese center and topped with creamy glaze and crunchy chopped nuts. This loaf is perfect for brunch, dessert, or as a special treat alongside coffee or tea.

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

2 eggs

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups finely grated carrots

For the Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 tablespoon flour

1 egg

1/2 teaspoon vanilla extract

For the Glaze:

4 oz cream cheese, softened

1/2 cup powdered sugar

1–2 tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup chopped nuts (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
In a bowl, prepare the cream cheese filling by mixing cream cheese, sugar, and flour until smooth. Beat in egg and vanilla. Set aside.
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat eggs with both sugars, oil, and vanilla. Mix wet and dry ingredients until just combined. Fold in grated carrots.
Pour half the carrot batter into the loaf pan. Spoon the cream cheese filling over it, then top with the remaining batter.
Bake for 55-65 minutes or until a toothpick comes out clean from the cake layer.
Cool in pan for 15 minutes, then transfer to a wire rack.
For the glaze, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Spread over cooled loaf. Top with chopped nuts.

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Category: Desserts