Dessert
Cinnamon Roll Carrot Cake
Prep Time: 60 mins
Cook Time: 60 mins
Serves: 8
This cinnamon roll carrot cake loaf is soft, cozy, and packed with warm spice. It has a cinnamon sugar swirl all through the middle and gets topped with a rich cream cheese icing that makes it so good.
Ingredients
Serves 8For the Cake
- 1 cup (240 g) finely grated carrots
- 1/2 cup (120 g) sour cream, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1/2 cup (110 ml) neutral oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (80 g) milk, room temperature
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Cinnamon Sugar
- 1/2 cup (110 g) light brown sugar
- 2 tsp ground cinnamon
- 3 tbsp melted butter
- 2 tbsp flour
Cream Cheese Icing
- 140 g cream cheese, softened
- 4 tbsp (56 g) unsalted butter, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the loaf pan
Preheat the oven to 325°F (163°C) and grease or line a 9x5 loaf pan with parchment paper, leaving some overhang for easy removal. - Make the cinnamon sugar swirl
In a small bowl, mix together the brown sugar, cinnamon, melted butter, flour, and a pinch of salt until a thick paste forms. Set aside. - Start the wet ingredients
In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined. - Add the eggs and vanilla
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. - Mix the sour cream and milk
In a measuring cup or small bowl, stir together the sour cream and milk until combined. - Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg. - Combine the batter
Add the dry ingredients to the wet ingredients and gently fold them together. As you mix, slowly pour in the sour cream and milk mixture. Mix until just combined, then gently fold in the grated carrots. Be careful not to overmix. - Layer the loaf
Pour half of the batter into the prepared loaf pan. Spoon half of the cinnamon sugar mixture over the batter, then use a butter knife to gently swirl it in. Repeat with the remaining batter and the rest of the cinnamon sugar mixture. - Bake
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean. - Cool
Let the loaf rest in the pan for at least 20 minutes, then remove it and let it cool for another 30 minutes. - Make the icing
In a bowl, beat the softened butter, then add the cream cheese and continue mixing on medium speed. It may look like it is not coming together at first, and that is okay. Gradually add the powdered sugar to your preferred sweetness, then mix in the vanilla extract. Keep whipping until the icing is smooth. - Finish the loaf
Once the loaf is fully cooled, spread the icing over the top. Slice and enjoy.
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