Get ready to experience the ultimate comfort dessert that will make your taste buds dance with joy! This Moist Carrot Loaf Cake with Swirled Cream Cheese is not just another ordinary cake - it's a decadent journey of flavors that combines the warmth of classic carrot cake with a luxurious cream cheese twist. Imagine cutting into a perfectly baked loaf that's incredibly moist, studded with sweet carrots and surprising hints of pineapple, and beautifully marbled with creamy cream cheese swirls. Whether you're a baking enthusiast or a dessert lover looking for your next showstopping treat, this recipe promises to deliver a slice of pure happiness that will have everyone asking for seconds!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and no lumps remain.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and eggs. Whisk vigorously until the mixture is smooth and slightly pale, about 2-3 minutes.
- Fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix.
- Carefully fold in the grated carrots and drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
- In a separate small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Pour half the carrot cake batter into the prepared loaf pan. Dollop half the cream cheese mixture on top and swirl gently with a knife to create a marbled effect.
- Add the remaining cake batter and top with the remaining cream cheese mixture, again swirling gently to create a decorative pattern.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The cake can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure all ingredients are at room temperature for better mixing and a more uniform texture.
- When grating carrots, use the fine side of the grater for the most delicate texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For the cream cheese swirl, ensure the cream cheese is fully softened to create smooth, easy-to-swirl dollops.
- Use a toothpick or skewer to create beautiful marbling effects when swirling the cream cheese.
- Allow the cake to cool completely before slicing to prevent crumbling.
- For extra moisture, you can add a tablespoon of Greek yogurt to the batter.
- Store the cake in the refrigerator, but let it come to room temperature before serving for the best flavor and texture.
- For a decorative touch, you can sprinkle some chopped nuts or a light dusting of powdered sugar on top before serving.
- The cake actually tastes better the next day as the flavors have time to meld together, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 38g
Protein: 5g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 75mg
