Description
This Carrot Cake Cheesecake Loaf is a sophisticated springtime treat. By layering a velvety cheesecake filling inside a moist, spice-forward carrot cake batter, you get a decadent surprise in every slice. Finished with a thick, crunchy cinnamon streusel, this loaf is as beautiful as it is delicious.
Ingredients
The Carrot Cake Base
- 1 1/3 cups all-purpose flour
- 1 1/4 cups freshly grated carrots (packed)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1/3 cup light brown sugar + 1/3 cup granulated sugar
- Spices: 3/4 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp vanilla
The Cheesecake Center
- 8 oz brick-style cream cheese, room temp
- 1 egg
- 1/4 cup sugar
- 1 tsp vanilla
- 3 tbsp all-purpose flour
Streusel & Glaze
- Streusel: 2/3 cup flour, 1/4 cup granulated sugar, 2 tbsp brown sugar, 3/4 tsp cinnamon, 1/4 cup melted butter, dash of salt
- Glaze: 1/3 cup powdered sugar + 2–3 tsp milk
Instructions
Prep: Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment ‘sling.’
Streusel: Whisk dry ingredients, then stir in cooled melted butter until pea-sized crumbs form.
Batter: Whisk eggs, sugars, vanilla, oil, and sour cream. Fold in carrots. Gently stir in pre-mixed dry ingredients and nuts.
Cheesecake: Beat cream cheese, egg, sugar, vanilla, and flour on low speed until smooth.
Layer: Spread half the carrot batter in the pan. Spoon cheesecake filling over it. Top with remaining carrot batter and sprinkle with streusel.
Bake: Bake for 55–65 mins. Cool completely in the pan to set before lifting out and glazing.
Notes
Brick-Style is Best: Use brick cream cheese instead of tubs to prevent moisture from ‘weeping’ into the cake batter.
Low Speed Secret: Mixing the cheesecake filling on low prevents air bubbles that cause the layer to collapse or crack.
The Parchment Sling: Essential for lifting the loaf out vertically without damaging the delicate streusel or soft center.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert / Loaf Cake
- Method: Layered Baking
- Cuisine: American Bakery
Nutrition
- Serving Size: 1 Slice
- Calories: 360
- Sugar: 26
- Sodium: 240
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: carrot cake cheesecake loaf, cream cheese stuffed carrot cake, streusel carrot cake loaf, spring brunch recipes, easter loaf cake, carrot cake with cheesecake center