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Cheesecake Swirl Carrot Cake Loaf

  • Author: Crystal
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Diet: Gluten-Free

Description

A moist gluten‑free carrot cake loaf swirled with a creamy cheesecake filling, packed with warm spices and crunchy nuts.

Ingredients

Scale
  • 150 g (¾ cup) light brown soft sugar
  • 80 g (¼ cup 2 tbsp) sunflower or vegetable oil (or other neutral‑tasting oil of choice)
  • 2 US large/UK medium eggs, room temperature
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 210 g (1¾ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn’t have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 150 g (about 1½ cups) peeled and coarsely grated carrots (about 2–3 medium carrots) (Note that the volume of grated carrots can vary widely based on how tightly you pack them into the measuring cup. For best results, weigh them using a kitchen scale.)
  • 60 g (about ½ cup) pecans or walnuts, roughly chopped
  • 225 g (1 cup) full‑fat cream cheese, room temperature
  • 50 g (¼ cup) caster/superfine or granulated sugar
  • 1 US large/UK medium egg, room temperature
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions

  1. Preheat the oven to 175 °C (350 °F) and line a 9×5‑inch loaf pan with parchment paper.
  2. In a large bowl whisk the brown sugar, oil and eggs until smooth.
  3. Stir in the vanilla extract.
  4. Add the gluten‑free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger and nutmeg; mix until just combined.
  5. Fold in the grated carrots and chopped nuts until evenly distributed.
  6. In a separate bowl beat the cream cheese, 50 g sugar and the second egg until light and fluffy.
  7. Pour half of the carrot‑cake batter into the prepared pan and spread lightly.
  8. Drop spoonfuls of the cheesecake mixture over the batter, then swirl with a knife.
  9. Top with the remaining carrot‑cake batter, smoothing the surface.
  10. Bake for 45‑50 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown.
  11. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  12. Slice and serve at room temperature or chilled.

Notes

Weigh the grated carrots and flour for consistent results; omit xanthan gum if your flour blend already contains it.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 loaf)
  • Calories: 350 kcal
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: carrot cake,gluten free,cheesecake swirl,loaf,vegetarian,spiced

Find it online: https://crystalrecipes.com/cheesecake-swirl-carrot-cake-loaf/