Description
A moist and flavorful carrot cake loaf swirled with a sweet maple cream cheese filling, perfect for breakfast or dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 4 oz cream cheese, softened
- 1/4 cup maple syrup
- 1 tbsp all-purpose flour
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together 1 1/2 cups flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix oil, brown sugar, eggs, and vanilla until smooth. Stir in dry ingredients until just combined. Fold in carrots, pineapple, and walnuts.
- In a small bowl, beat cream cheese, maple syrup, and 1 tbsp flour until smooth.
- Pour half the batter into the prepared pan. Spoon half the cream cheese mixture over the batter. Repeat layers and swirl with a knife.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
You can customize the seasonings to taste.