Cheesecake Stuffed Carrot Cake Bread: Carrot cake bread mixed with a layer of creamy cheesecake–could it be any better?
Back in the day, I was a Full House fanatic.
I have this problem where I get fixated on things and then I want them in excess. Like s’more chocolate chip cookies. And apple pie crumb bars. And blueberry lemon scones. And cheesecake. And bread. And–
Okay, moving on. Back to the movie and TV show obsession.
When I was four, I watched the Disney cartoon Robin Hood everyday for a straight month. Then I moved onto Cinderella. Next was Balto. Then Aristocats. And Oliver and Company.
Once I discovered the wonder of Full House, I was obsessed. There was a time when TBS played the show every afternoon while I was at soccer practice, and I begged my mom to tape (on VHS) all episodes. And then I would watch them.
But over and over and over.
I own all of the DVDs now. I’m not quite as obsessed, but I still do love that show.
How does this apply to carrot cake bread? Well, I’m glad you asked. 🙂
In the Full House episode where Becky and Jesse are cake testing for their wedding, Jesse brings in this bakery box full of every kind of chocolate cake you can imagine. He proceeds to list every single one (which makes me crave chocolate cake every time I see it), and at the end, he lists off carrot cake.
As everyone gives him a blank stare, he says he felt bad for carrot cake.
And you know what? Carrot cake has a bad rap. Bad rep? Like reputation? Eh, maybe both.
Anyway, while I may not be a real big fan of V8 or adding fruit to my salad, I am A-okay with carrot in my cake.
It’s delicious. No, it’s Delicious with a capital D.
And with a layer of cheesecakey goodness?!
You’ve got Heaven, my friend, right here in River City. (Movie anyone?! It’s slightly paraphrased 🙂 )
This bread is the perfect introduction into fall! Even though September is still one of the hottest months in good ‘ol Southern California, seasons really don’t change here so fall is more like a state of mind.
And I am in that state of my mind! 🙂
Making this bread is easy as pie. Don’t let the recipe fool you. It’s extra long because it lists a bunch of spices that most people already have in their cabinet like nutmeg, cloves, all spice, and cinnamon.
Now, if you don’t have those spices in your cabinet and you like to bake, I would highly suggest adding them to your grocery list. They’re the flavors of Thanksgiving and Christmas! 🙂 (Which really means they’re the flavor of fall and winter, but I like to think of my favorite seasons based around my favorite holidays). When it comes to baking this bread, start with mixing the oil and the egg. Once combined, add in vanilla extract and sugars. Lastly, add in the buttermilk.
At this point, sift together the flour, baking soda, cinnamon, all spice, nutmeg, cloves, and salt.
Make a well in the center of the dry ingredients and slowly incorporate the wet into the dry.
Add in the carrots, pineapple, and dollop of vanilla yogurt (greek or regular). Toss the raisins in just a pinch of flour so that they won’t sink to the bottom and add to the mix.
For the cheesecake layer, mix cream cheese with sugar, vanilla extract, flour, and egg and whip until well combined.
In a greased bread pan, pour 3/4 of the bread mixture in, pour in all of the cheesecake layer, trying your best to pour it as evenly as possible, and pour the rest of the bread batter on top.
Bake. Eat. Enjoy.
Also, if you don’t like raisins in your carrot cake, feel free to omit them. If you do like nuts in your carrot cake, feel free to add them. The recipe is versatile and forgiving 🙂
Yields 2 Loaves
20 minPrep Time
40 minCook Time
- 2 c all purpose flour plus 2 Tbsp flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground all spice
- 1/4 tsp ground nutmeg
- 3/4 c vegetable or canola oil
- 2 eggs
- 1 c brown sugar
- 1/2 c white sugar
- 3/4 c buttermilk
- 2 tsp vanilla extract
- 2 c grated carrots
- 1 8 oz can crushed pineapple, drained
- 1 Tbsp vanilla greek or regular yogurt
- 1 c raisins
- 8oz cream cheese, softened
- 1 egg
- 1/4 c white sugar
- 1 tsp vanilla extract
- 1/4 c flour
- Preheat oven to 350. Grease 2 8 x 4 pans.
- In a bowl, mix oil and eggs together. Once combined, add in brown sugar and white sugar. Mix well. Lastly, add in buttermilk and vanilla extract. Set aside.
- In a separate bowl, sift together 2 cups of all purpose flour, baking soda, salt, and all spices. Make a well in the center.
- Slowly incorporate the wet ingredients into the dry. Mix until just combined.
- Toss raisins with 2 Tbsp of flour (so they won't sink to the bottom of the bread batter) and add them, the carrots, pineapple, and yogurt to the batter. Mix until combined. Set aside.
- Mix cream cheese, egg, sugar, vanilla extract, and flour together (the flour keeps the cream cheese from spreading too much).
- Pour 3/4 of the bread batter into the pan. Top with cream cheese layer, spreading it as evenly as possible without pushing it into the bread batter.
- Pour the remaining batter on top of the cheesecake. Spread the batter carefully over the cheesecake, trying not to disturb the cheesecake layer too much.
- Bake for 40-45 minutes or until a cake tester comes out almost clean (the cheesecake layer will never yield a perfectly clean cake tester, but you'll know it's done when the cake tester comes out practically clean with just a little white on it it).
- Allow to cool, and eat! (I prefer the bread cold because I like my cheesecake cold; it takes about an hour in the fridge for it to be perfectly cool).
Check out my other bread recipes 🙂