Carrot loaf with cream cheese
For the past few years,homemade quick breads have been a breakfast staple in my household . At the moment, we are loving this delicious easy to make carrot loaf. The mix of carrot,spices and cream cheese,works great together and makes me really excited to share the recipe with you all.
This carrot loaf is soft,moist,has a crusty top and simply beyond goodness. With out wasting time,let’s go through the:
1½ cup (225 grams/8 ounces) all-purpose flour
1 cup (200 grams/7.1 ounces) granulated white sugar
4 cups (200 grams/7.1 ounces) grated and juiced carrot
½ cup (113 grams/4 ounces) melted butter (preferably,unsalted)
¹⁄3 cup (35 grams/1.2 ounce) walnuts
2 large eggs
¹⁄3 cup (79 ml/2.7 fl ounce) water
½ teaspoon (2 ml) baking powder
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) ground cinnamon
¹⁄8 teaspoon (pinch) ground ginger
1⁄8 teaspoon (pinch) ground clove
¼ teaspoon (1 ml) salt
1 teaspoon vanilla extract
Cream cheese filling:
¾ cup (175 grams/6 ounces) cream cheese of your choice
1 heaped tablespoon (13 grams) granulated white sugar
1 large egg
Pre–heat oven to 170°c /340°f
Using a mixer or hand whisk,in a medium bowl, take 1 heaped tablespoon of sugar from the main 200 grams sugar. Add cream cheese and egg then mix well until smooth and creamy.
In a large bowl, whisk together all the dry ingredients (flour,baking powder,baking sugar,salt,cinnamon,ginger,clove) then set aside. Note: If you use salted butter, omit the salt in this recipe.
In another bowl, whisk the eggs until well beaten,Add sugar and melted butter and whisk to combine, Add grated carrot,water and vanilla extract and whisk well. Now add the wet mixture to the dry ingredients (egg mixture to flour mixture) making sure not to over mix. Stir in walnuts
butter and line baking pan with parchment paper (I used a 25×10cm loaf pan),put half of the batter in the baking pan and the cream cheese filling on top,smooth the top. Using a spoon,place small amounts of the remaining half of the batter on top of the cream cheese filling and smooth with a knife or the back of a spoon.
Bake between 55–60 minutes,using the middle rack in oven. When it is done,a tooth pick inserted in the middle will come out clean,also the carrot loaf will start pulling off the sides from the baking pan.
Allow to cool on a wire rack, 10–15 minutes before removing from baking pan. Let the loaf cool completely before cutting. Enjoy with a cup of tea, coffee,whip cream or with breakfast oatmeal.