Carrot pecan loaf with cheesecake filling
Indulge in this delightful Carrot Pecan Loaf with a creamy cheesecake filling. Made with fresh carrots, crunchy pecans, and a zest of lemon, this recipe combines the richness of cream cheese and sour cream with the wholesome goodness of brown sugar and olive oil. Perfectly spiced and baked to perfection, this loaf is a delicious treat for any occasion.
- 10 Mar 2024
- Cook time 60 min
- Prep time 15 min
- 10 Servings
- 11 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.36g | 4% |
| Sugar 27g | 28% |
| Fat | |
| Fat 27g | 32% |
| Saturated 6g | 20% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 60mg | 11% |
| Vitamin B1 0.11mg | 10% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.49mg | 3% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 0.84mg | 1% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 2.25ug | 2% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 0.82mg | 7% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 200mg | 6% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.82mg | 7% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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