Carrot Cake Cinnamon Swirl Loaf

Ingredients

• 1/3 cup (76g) vegetable oil
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 2 large eggs, room temp
• 1/2 cup (120g) full-fat sour cream, room temp
• 1 tsp vanilla extract
• 1 3/4 cups (~190g) finely grated carrots
• 1 3/4 cups (220g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 tsp salt
• 1 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• Pinch of cloves
• 1/4 cup (50g) granulated sugar (for the cinnamon layer)
• 1 1/2 tsp cinnamon (for the cinnamon layer)
• 1 tsp flour (for the cinnamon layer)
• 4 oz cream cheese, room temp (block style, not spreadable) (for the cream cheese frosting)
• 2 tbsp (28g) unsalted butter, room temp (for the cream cheese frosting)
• 1/2 tsp vanilla (for the cream cheese frosting)
• ~1 cup (120g) powdered sugar (adjust amount for desired consistency) (for the cream cheese frosting)
• Pinch of salt (optional) (for the cream cheese frosting)

Instructions

1. Preheat oven to 350°F (175°C). Grease/line a 9x5 loaf pan with parchment.
2. In a bowl, whisk together oil, both sugars, eggs, sour cream, and vanilla until smooth.
3. Add in the finely grated carrots and mix until combined.
4. In a separate bowl, combine flour, salt, baking powder, baking soda, and spices.
5. Gently fold the dry ingredients into the wet until just combined. Don't over mix.
6. Pour half the batter into the prepared loaf pan.
7. In a small bowl, combine the ingredients for the cinnamon layer.
8. Sprinkle this mixture evenly over the first layer of batter.
9. Cover the cinnamon layer with the other half of the batter and smooth out the top.
10. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean/mostly clean.
11. To make the frosting, beat the cream cheese and butter together until smooth. Then beat in the powdered sugar and vanilla.
12. Spread this over the completely cooled loaf.
13. Loaf recipe inspired by: Scientifically Sweet