Ingredients
Equipment
Method
Prepare Your Pan and Preheat Oven
- Preheat your oven to 350°F (177°C). Grease an 8 1/2 x 4 1/2 inch (21.5 x 10.5 cm) loaf pan and line the bottom and sides with parchment paper, leaving about 2 inches (5 cm) of overhang on each side.
Combine Dry Ingredients
- In a medium bowl, combine the all-purpose flour, ground cinnamon, ground nutmeg, and baking powder. If using salt, add it now. Whisk these ingredients together thoroughly until well combined. Set aside.
Prepare Carrots and Walnuts
- Roughly chop the walnuts into small, bite-sized pieces and set aside. Wash and peel the carrots, then grate them using a box grater or food processor. Set aside.
Prepare the Cream Cheese Swirl
- In a separate small bowl, combine the softened room temperature cream cheese, granulated sugar, egg yolk, and vanilla extract for the swirl. Beat with a whisk or an electric mixer on low speed until the mixture is smooth and creamy with no lumps.
Combine Wet Ingredients
- In a large mixing bowl, add the granulated sugar and room temperature eggs. Whisk them together for about 45 seconds until light in color and slightly frothy. Whisk in the olive oil and vanilla extract until fully incorporated and smooth.
Mix Wet and Dry Ingredients
- Add half of the dry flour mixture to the wet ingredients. Gently stir with a whisk until just combined. Then, add the remaining flour mixture and switch to a spoon or spatula. Stir just until no dry streaks of flour remain, avoiding overmixing.
Fold in Carrots and Walnuts
- Add the grated carrots to the batter. Gently fold them in with your spoon or spatula. Then, add the chopped walnuts and fold them in as well until evenly distributed throughout the batter.
Assemble the Loaf
- Pour about two-thirds of the carrot cake batter into your prepared loaf pan. Smooth the top gently with your spatula. Dollop spoonfuls of the cream cheese swirl mixture evenly over the carrot cake batter. Pour the remaining one-third of the carrot cake batter over the cream cheese dollops and gently smooth the top. Using a knife or skewer, gently swirl through the layers 2-3 times to create a marbled pattern, avoiding overmixing.
Bake to Perfection
- Place the loaf pan in your preheated oven. Bake for 50-55 minutes, or until a toothpick inserted into the center of the carrot cake portion comes out clean and the top is golden brown.
Cooling is Key
- Remove the pan from the oven and let the loaf cool completely in the pan for at least 1 hour. Once cooled, use the parchment paper overhang to lift the Carrot Cake Loaf out of the pan and transfer it to a wire rack to cool completely before slicing and enjoying.
Nutrition
Notes
For accurate flour measurement, always use the "dip and sweep" method. Room temperature eggs and softened cream cheese are crucial for a smooth batter and lump-free swirl. Avoid overmixing the batter to prevent a dense loaf. Ensure your oven is fully preheated and use the toothpick test for doneness. Allow the loaf to cool completely in the pan for at least an hour to prevent crumbling. Store the loaf in an airtight container in the fridge for up to 7 days due to the cream cheese swirl. This loaf freezes well for up to 3 months. For an extra touch, add 1/4 to 1/2 teaspoon of finely grated orange zest to the batter. Nutrition information is estimated based on common ingredients and serving sizes and may vary.