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Carrot Cake Bread

Moist Carrot Cake Bread with Cream Cheese Swirl Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots
  • ½ cup chopped walnuts, plus extra for topping
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  2. In a separate bowl, whisk sugar, oil, eggs, and vanilla until smooth. Fold in carrots and walnuts.
  3. Beat cream cheese, ¼ cup sugar, egg yolk, and 1 tsp vanilla until smooth. Pour half the batter into the pan, dollop cream cheese mixture over it, top with remaining batter, and swirl with a butter knife.
  4. Bake for 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 15 minutes, then transfer to a rack to cool completely.
  5. Once cooled, slice and serve.

Notes

For the best texture, grate the carrots finely on a box grater. The loaf keeps at room temperature up to 3 days, but the cream cheese swirl stays freshest in the fridge.