Description

A warmly spiced carrot cake loaf gets a luscious twist with a hidden layer of creamy filling. Topped with buttery chopped pecans, this loaf is the perfect fusion of cake and cheesecake—moist, flavorful, and impressive without the fuss.

Ingredients

Scale

1 1/2 cups grated carrots (freshly grated)

1 1/4 cups all-purpose flour

1/2 cup brown sugar

2 large eggs

1/2 cup vegetable oil

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup chopped pecans (for topping)

Filling:

8 oz cream cheese (softened)

1/4 cup granulated sugar

1/2 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan.
In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk eggs, brown sugar, oil, and vanilla. Stir in grated carrots.
Fold dry ingredients into the wet mixture until just combined.
Pour half of the batter into the pan. Spread the cream cheese filling over the top. Add remaining batter and smooth the surface.
Sprinkle chopped pecans evenly over the top.
Bake for 50–60 minutes, or until a toothpick inserted in the cake portion comes out clean.
Cool in pan, then slice and serve.