A Southern Grace: Cream Cheese Swirl Carrot Cake

Cream Cheese Swirl Carrot Cake


Makes 1 9x5-inch loaf cake

  • 3/4 cup light brown sugar, packed
  • 1/2 cup vegetable or canola oil
  • 2 eggs, at room temperature
  • 1/2 cup smooth unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated carrots (1-2 large)
  • 1/2 cup chopped pecans
Cream cheese:
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and lightly flour a 9x5-inch loaf pan; set aside.
In a medium bowl, whisk the brown sugar, oil, eggs, applesauce, and vanilla together until combined and smooth; set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together until combined.
Pour the wet ingredients into the dry ingredients and fold the ingredients together until just combined.
Fold in the carrots and pecans, then spread half of the batter into the bottom of the prepared pan.
To make the cream cheese filling, in a medium bowl using a hand-held mixer, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy.
Add the sugar, egg, and vanilla and beat on high speed until completely combined.
Carefully spread the cream cheese mixture in an even layer on top of the carrot cake batter.
Spread the remaining carrot cake batter evenly on top.
Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Once done, remove from the oven and allow to cool for 15 minutes inside the pan.
After 15 minutes, remove the cake from the pan and place on a wire rack to cool completely.

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