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Carrot pecan loaf with cheesecake filling
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulge in a delightful carrot pecan loaf with a surprise cheesecake filling for a delicious morning treat.
Ingredients:
  • 250g cream cheese, softened
  • 40.00 gm caster sugar
  • 1 tsp finely grated lemon rind
  • 77.55 gm sour cream
  • 118.80 gm brown sugar
  • 151.80 gm vegetable oil
  • 2 medium carrots, coarsely grated
  • 125.00 ml roughly chopped pecans
  • 225.00 gm self-raising flour
  • 2.50 gm mixed spice
  • Honey, to serve (optional)
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan and line it with baking paper, leaving a 2cm overhang on all sides.
  • In a small bowl, use an electric mixer to blend cream cheese, caster sugar, and rind until smooth. Mix in 1 egg and sour cream until well combined. Set aside.
  • In a separate bowl, use an electric mixer to beat the remaining eggs, brown sugar, and oil until creamy, about 3 to 4 minutes. Then, stir in the carrot, pecans, flour, and spice until combined.
  • Spread half of the carrot mixture onto the prepared pan. Spoon half of the cream cheese mixture on top. Spread the rest of the carrot mixture over the cream cheese and then spoon the remaining cream cheese on top. Swirl the two mixtures together gently using a teaspoon.
  • Bake for 1 hour or until a skewer inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack lined with baking paper. Serve warm or cold, with a drizzle of honey if desired.

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