Carrot Cake Loaf Recipe
This Carrot Cake Loaf bakes with a cream cheese layer that cracks in the oven, settles as it cools, and slices like a soft, cheesecake-topped dream.
Servings: 8 mini loaves *
Calories: 370kcal
Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup oil
- 2 Tbsp applesauce
- 1 cup grated carrots**
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp vanilla
- 1/4 cup walnuts finely chopped (optional)
Cream Cheese Topping
- 8 oz (1 block) original cream cheese room temperature
- 1/4 cup powdered sugar
- 1 egg
- 1/4 tsp salt
- 1/4 tsp vanilla bean paste
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray and flour an 8-well mini loaf pan or a standard loaf pan. Set aside.
- In the bowl of a stand mixer, beat together the sugars, oil, applesauce, and vanilla. With the mixing speed on low, beat one egg at a time. Add the grated carrot and mix until just combined.
- In a small mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and chopped walnuts. With the mixing speed on low, slowly add the dry ingredients. Mix until combined.
- In a medium-sized mixing bowl (using a hand mixer or a sturdy spatula), beat together the cream cheese, powdered sugar, egg, salt, and vanilla bean paste until smooth and creamy. Set aside.
- Pour the carrot cake batter into the prepared loaf pan, then top with the cream cheese mixture, making sure to spread it evenly across the batter. Place in the oven and bake for 30–35 minutes (or about 1 hour for a loaf). The cream cheese should be lightly browned on top—and yes, it will crack! Remove from the oven and allow to cool in the pan for 30 minutes (longer for a large loaf). Remove from the pan and allow to cool for 15 more minutes before serving.
Notes
*Yields about 8 mini loaves or 1 standard loaf.
**Grate the carrot using the large holes to avoid it turning mushy or overly juicy.
-I used my nonstick mini loaf pan from Williams Sonoma.
To STORE, let the Mini Carrot Loaf Cakes cool completely, then wrap each loaf tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 5 days.
For longer storage, FREEZE the loaves individually wrapped in plastic wrap and then foil, or place in a freezer-safe bag for up to 3 months. To thaw, move to the fridge overnight or let sit at room temperature for a few hours. If you prefer it warm, REHEAT in the microwave for about 15–20 seconds.
Nutrition
Serving: 1loaf | Calories: 370kcal | Carbohydrates: 52g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 65mg | Sodium: 549mg | Potassium: 209mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2780IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
