Carrot Cake Loaf with Cream Cheese Filling

With spring time approaching, carrot seems like the most appropriate main ingredient for a dessert. Thankfully, I found this delicious Carrot Cake Loaf with Cream Cheese Filling at OMG Chocolate Desserts.  The combination of spices makes this cake smell so good while mixing the batter and even better while baking.  If you love a combination of different textures, then you’ll love the crunch of the pecans and streusel topping mixed with the softness of the cake and cream cheese filling.

The cake slices neatly, making it perfect for spring parties, but I imagine it could be baked in a muffin pan as well if you want even more convenience of serving it.

Carrot Loaf Cake with Cream Cheese Filling

Ingredients

Cinnamon Streusel Crumb Topping:

2/3 cup all-purpose flour
1/4 cup granulated sugar
2 Tablespoons light brown sugar
3/4 teaspoon ground cinnamon (or more to taste)
dash of salt
1/4 cup unsalted butter, melted and slightly cooled

Carrot Cake:

2 eggs
1/3 cup coconut oil
1/4 cup sour cream
1/3 cup light brown sugar
1/3 cup granulated sugar
One teaspoon vanilla extract
1 and 1/4 cups firmly packed grated carrots
1 and 1/3 cups all-purpose flour
1/4 teaspoon salt
1 and 1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon (or more to taste)
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/3 cup chopped pecans or walnuts (optional)

Cheesecake Filling:

8 oz. brick-style cream cheese, room temperature
1 egg
1/4 cup sugar
1 teaspoon vanilla
3 Tablespoons all-purpose flour

Instructions

1. 1. Preheat the oven to 350 F. Grease a 9″ x 5″ loaf pan with baking spray or line the bottom and sides with parchment paper (leaving large overhang the sides).
   2. To make the streusel, in a small bowl whisk together flour, brown sugar, granulated sugar, salt and cinnamon. Add melted butter and whisk with a fork to make coarse crumbs.
   3. To make the carrot cake mixture, in a bowl whisk together dry ingredients: flour, baking powder, salt, cinnamon, ginger and nutmeg.
   4. In a large mixing bowl, combine egg, sugar, light brown sugar, vanilla, oil, and sour cream, and whisk well to combine.
   5. Using a rubber spatula, fold in grated carrots.
   6. Add dry ingredients mixture and mix with a spatula to combine evenly.
   7. Fold in chopped pecans or walnuts.
   8. To make the cheesecake filling, beat softened cream cheese, vanilla, egg, sugar and flour on low speed just to combine.
   9. To assemble the cake, spread half of the carrot cake batter in a prepared pan.
   10. Using a spoon, dollop cream cheese filling and smooth with the back of the spoon.
   11. Spread the remaining carrot cake filling over the cream cheese.
   12. Sprinkle the top with streusel topping.
   13. Bake 55-65 minutes.