Cream-Filled Carrot Bread (Printable Version)
# What You'll Need:
→ Sweet Cinnamon Crumble
01 -
25 grams soft brown sugar
02 -
50 grams white sugar
03 -
Small pinch of salt
04 -
85 grams plain flour
05 -
3/4 teaspoon cinnamon powder
06 -
56 grams melted butter, slightly cooled
→ Carrot Mix
07 -
1 teaspoon vanilla flavoring
08 -
66 grams white sugar
09 -
1/4 teaspoon salt
10 -
66 grams soft brown sugar
11 -
2 eggs
12 -
150 grams shredded carrots
13 -
166 grams plain flour
14 -
80 ml cooking oil
15 -
1 and 1/2 teaspoons baking powder
16 -
3/4 teaspoon cinnamon powder
17 -
56 grams sour cream
18 -
3/4 teaspoon ground ginger
19 -
1/4 teaspoon nutmeg powder
20 -
1/3 cup broken nuts (pecans or walnuts if wanted)
→ Smooth Cheese Center
21 -
226 grams softened cream cheese
22 -
23 grams plain flour
23 -
1 egg
24 -
50 grams sugar
25 -
1 teaspoon vanilla
→ Sweet Topping
26 -
40 grams icing sugar
27 -
2–3 teaspoons milk
# How to Make It:
01 -
Warm up your oven to 350°F (175°C). Give a 9x5x2.5-inch loaf tin a good coat of baking spray, then add some parchment paper with edges hanging out so you can lift your loaf easily later.
02 -
In a small bowl, mix white sugar, brown sugar, salt, cinnamon, and flour. Add the warm butter and work it with a fork until you get small clumps. Put aside for now.
03 -
Take flour, baking powder, cinnamon, ginger, nutmeg, and salt and mix them well in a small bowl. Set this aside too.
04 -
In a large bowl, beat together eggs, both sugars, sour cream, oil, and vanilla. Then gently fold your grated carrots in with a spatula.
05 -
Slowly add your dry stuff to the wet mix. Stir just enough to make the flour disappear. Toss in nuts now if you want them.
06 -
In another bowl, mix cream cheese, sugar, flour, egg, and vanilla. Use low mixer speed and only mix until it's smooth and creamy.
07 -
Put half the carrot mix in your lined tin. Top with all the cheese mix and smooth it flat. Finish with the rest of the carrot batter and sprinkle all that crumbly topping on.
08 -
Pop it in for 55–65 minutes. If the top gets too brown after 25–30 minutes, just cover it with some foil. It's ready when a toothpick stuck in comes out mostly clean.
# Additional Tips:
01 -
Always use the suggested tin size (9x5x2.5-inch) or your batter might spill over during baking.