Carrot Cake Filling (Print-Friendly Version)
# What You'll Need:
→ Cinnamon Crumble Layer
01 -
56 grams unsalted butter, melted and cooled
02 -
85 grams flour, all-purpose kind
03 -
Dash of salt
04 -
3/4 teaspoon ground cinnamon spice
05 -
50 grams sugar, granulated
06 -
25 grams light brown sugar
→ Carrot Batter
07 -
66 grams each of granulated and light brown sugar
08 -
1/4 teaspoon salt
09 -
1 teaspoon vanilla extract
10 -
150 grams shredded carrots
11 -
80 ml vegetable oil
12 -
166 grams all-purpose flour
13 -
2 eggs
14 -
1 1/2 teaspoons baking powder
15 -
3/4 teaspoon ground cinnamon
16 -
3/4 teaspoon dried ginger
17 -
56 grams sour cream
18 -
1/4 teaspoon nutmeg powder
19 -
1/3 cup diced nuts like pecans or walnuts (if you want)
→ Cheesecake Center
20 -
226 grams softened cream cheese
21 -
50 grams sugar
22 -
23 grams all-purpose flour
23 -
1 large egg
24 -
1 teaspoon vanilla flavoring
→ Sugar Glaze
25 -
40 grams powdered sugar
26 -
About 2–3 teaspoons milk
# Step-by-Step Directions:
01 -
Get your oven heated to 350°F (175°C). A 9x5x2.5-inch loaf pan needs to be greased with spray and lined with parchment paper that hangs out for easy lifting later.
02 -
In a bowl, mix together sugars, salt, cinnamon, and flour. Drizzle melted butter and stir with a fork until little crumbs form. Set it by the side.
03 -
Take a small bowl and combine spices (cinnamon, ginger, nutmeg, and salt), baking powder, and flour. Stir it well and keep it aside.
04 -
Mix the sugars, sour cream, eggs, oil, and vanilla in a large bowl. Once that’s smooth, use a spatula to gently mix in the carrot shreds.
05 -
Bring the dry mixture into the wet carrot mixture in portions. Stir slowly until nothing looks dry anymore. If using nuts, gently fold them in now.
06 -
Use a low-powered mixer to combine cream cheese, sugar, flour, egg, and vanilla until creamy and smooth. Don’t overmix it.
07 -
First, put half of the carrot batter in the prepped pan. Spread the cheesecake layer evenly on top, then finish with the rest of the carrot batter. Sprinkle the crumb topping over it generously.
08 -
Pop it in the oven for 55–65 minutes. If it starts to brown too much after 25–30 minutes, cover it loosely with foil. It’s done when a toothpick comes out almost clean.
# Helpful Notes:
01 -
Don't use a different pan size. The 9x5x2.5-inch pan is needed to avoid spills.