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Carrot-Pecan Loaf with Cheesecake Swirl
Carrot-Pecan Loaf with Cheesecake Swirl

Carrot-Pecan Loaf with Cheesecake Swirl

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Cook Minutes 1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
We've combined two universally loved desserts with our Carrot-Pecan Loaf with Cheesecake Swirl. A tender carrot cake loaf gets layered with a creamy, delicious cheesecake filling in this easy-to-make dessert. No one will know this combination of two classics only took 15 minutes to whip together before placing it in the oven to bake. The aroma coming out of your kitchen, alone, is worth making this delicious cinnamon-kissed carrot loaf.
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14 Servings
Servings
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup granulated sugar
1/4 cup light sour cream
3 eggs, divided
1-1/2 cups flour
1 tsp. Magic Baking Powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup shredded carrots
1/2 cup packed brown sugar
1/2 cup drained canned crushed pineapple in juice
1/2 cup oil
1/3 cup chopped pecans
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add sour cream and 1 egg; beat just until blended.
Step 3
Combine flour, baking powder, baking soda and cinnamon; set aside. Beat remaining eggs in large bowl with mixer until blended. Add carrots, brown sugar, pineapple, oil and nuts; mix well. Gradually add dry ingredients, mixing well after each addition.
Step 4
Pour half the carrot cake batter into greased and floured 9x5-inch loaf pan; spread to evenly cover bottom of pan. Drop spoonfuls of cream cheese mixture over cake batter in pan; cover with remaining cake batter, being careful to completely cover cream cheese mixture with cake batter.
Step 5
Bake 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool cake in pan 10 min. Remove to wire rack; cool completely.
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How to Store
Wrap cooled cake loaf in foil or plastic wrap. Store in refrigerator up to 4 days before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 3 g
15 %
Cholesterol 50 mg
Sodium 180 mg
8 %
Carbohydrate 25 g
Fibre 1 g
Sugars 14 g
Protein 4 g
Vitamin A
30 %
Vitamin C
2 %
Calcium
4 %
Iron
8 %
Servings
14 servings, 1 slice (84 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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