Description
A stunning gluten-free dessert combining earthy carrot cake sweetness with a rich, creamy cheesecake center. This moist and flavorful loaf proves you don’t need gluten for a perfect, tender crumb. Features warm spices and a velvety marbled cream cheese swirl.
Ingredients
Gluten-Free Carrot Cake Base
- 7.4 oz GF flour blend
- 5.3 oz grated carrots (approx 2–3 medium)
- 5.3 oz light brown soft sugar
- 2.8 oz sunflower or vegetable oil
- 2 eggs, 2.1 oz chopped pecans
- 1 tsp baking powder, 0.5 tsp each: soda, xanthan gum, cinnamon
Velvety Cheesecake Filling
- 7.9 oz full-fat cream cheese, room temp
- 1.8 oz sugar, 1 egg, 0.5 tsp vanilla paste
Instructions
Prep: Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment.
Mix: Whisk sugar, oil, eggs, and vanilla. In another bowl, whisk GF flour, leavening, and spices.
Combine: Fold dry ingredients into wet. Stir in carrots and nuts.
Cheesecake: Stir cream cheese, sugar, egg, and vanilla until smooth. Do not over-whisk.
Layer: Alternate layers of carrot batter and cheesecake filling (3 cake, 2 cheese).
Bake: Bake for 60–70 mins. Cool in pan for 15 mins before moving to a wire rack.
Notes
Precision is Key: Use a kitchen scale for the flour and carrots to ensure a consistent crumb.
Xanthan Gum Necessity: This acts as the ‘glue’ to replace gluten structure; do not omit it if your blend is missing it.
The Toothpick Test: Ensure any wet residue is creamy cheesecake and not liquid cake batter.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert / Quick Bread
- Method: Whisking / Layering
- Cuisine: Gluten-Free / American
Nutrition
- Serving Size: 1 Slice
- Calories: 365
- Sugar: 22
- Sodium: 280
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 6
- Cholesterol: 90
Keywords: gluten free carrot cake loaf, cheesecake swirl carrot cake, gluten free tea cake, xanthan gum carrot cake, moist gf carrot cake, marbled carrot bread, cream cheese stuffed carrot cake