Creamy Carrot Cinnamon Loaf (Print Version)
# Ingredients:
→ Cinnamon Crumble
01 -
56 grams unsalted butter, melted then cooled down
02 -
85 grams all-purpose flour
03 -
50 grams white sugar
04 -
25 grams light brown sugar
05 -
Dash of salt
06 -
3/4 teaspoon cinnamon powder
→ Carrot Layers
07 -
2 eggs
08 -
66 grams white sugar
09 -
1 teaspoon vanilla extract
10 -
66 grams brown sugar
11 -
150 grams grated carrots
12 -
56 grams sour cream
13 -
80 ml vegetable oil
14 -
166 grams all-purpose flour
15 -
3/4 teaspoon cinnamon powder
16 -
1 and 1/2 teaspoons baking powder
17 -
1/4 teaspoon salt
18 -
3/4 teaspoon ground ginger
19 -
1/3 cup chopped pecans or walnuts (optional)
20 -
1/4 teaspoon nutmeg powder
→ Cheesecake Layer
21 -
23 grams all-purpose flour
22 -
226 grams softened cream cheese
23 -
50 grams sugar
24 -
1 teaspoon vanilla
25 -
1 egg
→ Sweet Glaze
26 -
40 grams powdered sugar
27 -
2–3 teaspoons milk
# Instructions:
01 -
Heat your oven to 350°F (175°C). Spray a 9x5x2.5-inch loaf pan with baking spray, then add parchment paper so it hangs over the side—this will make it easy to lift out later.
02 -
Take a small bowl and stir the white sugar, brown sugar, salt, cinnamon, and flour together. Add the melted butter, then use a fork to make little crumbly chunks. Set it aside for now.
03 -
In a small bowl, mix together the flour, baking powder, salt, nutmeg, cinnamon, and ginger. Stir it up well and leave it ready.
04 -
In a big mixing bowl, whisk the eggs, vanilla, both sugars, oil, and sour cream until everything looks smooth. Gently fold the shredded carrots into this mixture using a spatula.
05 -
Carefully combine the dry bowl with the wet mixture in small amounts. Stir just until the flour disappears. Feel free to gently fold in the nuts if you're adding any.
06 -
Using a mixer on low speed, blend the cream cheese, sugar, vanilla, flour, and egg together in another bowl. Stop as soon as the mix is creamy and smooth—don’t overdo it.
07 -
Pour half the carrot batter into the prepared pan and smooth it out. Add the cheesecake mix on top, spreading it evenly. Cover with the rest of the carrot batter, then top with a thick layer of crumbly cinnamon topping.
08 -
Bake for 55–65 minutes. If the top starts browning too much around 25–30 minutes, loosely place foil over it. It’s done when a toothpick comes out with just a few crumbs sticking.
# Notes:
01 -
Use the specified pan size (9x5x2.5-inch) to avoid messy overflows during baking.