Carrot pecan loaf with cheesecake filling
This Carrot Pecan Loaf features a moist blend of carrot and pecans, complemented by a creamy cheesecake filling. It's perfect for a comforting dessert or afternoon treat.
Cook time 60 min
Prep time 15 min
Ingredients:
1 cup cream cheese2 tbsp sugar
2 tbsp lemon zest
3 eggs
1/3 cup sour cream
1 cup brown sugar
2/3 cup olive oil
2 carrots
1/2 cup pecans
1 cup self-raising flour
1 tsp spice mix
Welcome to a delightful fusion of flavors with this Carrot Pecan Loaf with Cheesecake Filling. This recipe combines the earthiness of carrots and the crunch of pecans with a luscious, creamy cheesecake center, giving you a dessert that's both comforting and indulgent. Whether you're an experienced baker or a newbie in the kitchen, this loaf is both fun to make and a sure crowd-pleaser.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
- In a medium bowl, combine 1 cup of cream cheese, 2 tablespoons of sugar, and 2 tablespoons of lemon zest. Mix until smooth and well combined. Set aside.
- In a large mixing bowl, whisk together the 3 eggs and 1/3 cup of sour cream until well blended.
- Add the 1 cup of brown sugar and 2/3 cup of olive oil. Mix until the sugar is mostly dissolved and the mixture is well combined.
- Stir in the grated carrots and chopped pecans.
- Gradually fold in the 1 cup of self-raising flour and 1 teaspoon of spice mix until the batter is smooth and no lumps remain.
- Pour half of the carrot pecan batter into the prepared loaf pan, smoothing it out with a spatula.
- Carefully spoon the cheesecake filling over the batter, creating an even layer.
- Pour the remaining carrot pecan batter over the cheesecake layer, spreading it evenly.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil to prevent over-browning.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve your delicious Carrot Pecan Loaf with Cheesecake Filling. Enjoy!
Congratulations, you've just crafted a mouth-watering Carrot Pecan Loaf with a Cheesecake Filling! Allow the loaf to cool before slicing and serving to fully appreciate the blend of textures and flavors. This dessert is perfect for any occasion, from a cozy family gathering to an impressive dinner party highlight. Enjoy!
Carrot pecan loaf with cheesecake filling FAQ:
Bake the Carrot Pecan Loaf for 50-60 minutes at 350°F (175°C). A toothpick inserted into the center should come out clean to indicate it's done.
Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months.
Yes, you can substitute the olive oil with another neutral oil, and the pecans can be replaced with walnuts or omitted entirely. For a dairy-free version, use dairy-free cream cheese.
This recipe is designed for a standard 9x5-inch loaf pan. Ensure it's greased and lined with parchment paper for easy removal.
The cheesecake filling will not set completely during baking; it will firm up as it cools. Make sure the carrot pecan batter is fully baked, as indicated by a clean toothpick.
Cooking Tips:
- Make sure the cream cheese is softened at room temperature before you start to ensure a smooth filling.
- Grate the carrots finely to ensure even distribution throughout the loaf, contributing to a moist texture.
- Toast the pecans lightly in a dry skillet before adding them to the batter to enhance their nutty flavor.
- Use a light hand when folding the self-raising flour into the wet ingredients to keep the loaf light and airy.
- To test if the loaf is done, insert a skewer into the center—it should come out clean once the loaf is fully baked.
- Let the loaf cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps prevent it from breaking apart.
Nutrition Facts
10 ServingsCalories 280kcal
Protein 6g
Carbohydrates 40g
Fiber 1.36g
Sugar 27g
Fat 27g
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