Description
This moist, warmly spiced carrot loaf cake has a luscious cream cheese layer and a golden walnut crust—perfect for brunches, tea-time treats, or cozy mornings. It’s an irresistible balance of texture and flavor in every slice!
Ingredients
For the Carrot Cake:
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1½ cups (190g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ cup (100g) granulated sugar
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½ cup (100g) brown sugar
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2 large eggs
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½ cup (120ml) vegetable oil
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¼ cup (60ml) milk
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1 tsp vanilla extract
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1½ cups (180g) finely grated carrots
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¼ cup (30g) chopped walnuts (optional)
For the Cream Cheese Layer:
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 egg
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¼ cup chopped walnuts (for topping)
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
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In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, beat granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth. Fold in grated carrots and walnuts.
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In another bowl, beat cream cheese with powdered sugar and egg until creamy.
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Pour half the carrot batter into the pan. Spread cream cheese mixture on top, then add the remaining batter. Sprinkle with chopped walnuts.
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Bake for 55–60 minutes or until a toothpick inserted into the cake (not the cream cheese) comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Finely grate carrots for the best texture.
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You can skip the walnuts or substitute with pecans.
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To lighten it up, use half applesauce and half oil.
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This loaf tastes even better the next day!
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American