Ingredients:

  • 1 cup (120g) All-Purpose Flour
  • 1 cup (90g) Rolled Oats (pulsed into coarse flour)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt
  • ¾ cup (170g) Neutral Oil (e.g., Canola or Sunflower)
  • 1 cup (200g) Granulated Sugar
  • ½ cup (100g) Light Brown Sugar, packed
  • 4 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups (about 225g) Finely Grated Carrots
  • ½ cup Chopped Walnuts or Pecans (optional)
  • 4 oz (113g) Full-Fat Cream Cheese, softened (for swirl)
  • 2 tablespoons Unsalted Butter, softened (for swirl)
  • ¼ cup (50g) Powdered Sugar (for swirl)
  • 1 Large Egg Yolk (for swirl)
  • ½ teaspoon Vanilla Extract (for swirl)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans.
  2. Pulse the rolled oats in a food processor until they resemble coarse cornmeal or coarse flour. Set aside.
  3. In a large bowl, whisk together the processed oats, flour, baking soda, baking powder, salt, and all spices.
  4. Prepare Cream Cheese Swirl: In a separate small bowl, beat the softened cream cheese and butter until smooth. Whisk in the powdered sugar, yolk, and vanilla until just combined and fluffy. Set aside.
  5. Mix Wet Ingredients: In a very large bowl, whisk together the oil, granulated sugar, and brown sugar until well emulsified. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Combine: Gently fold the dry ingredients into the wet ingredients in two additions, mixing only until just streaks of flour disappear. Do not overmix.
  7. Fold in carrots and nuts (if using) gently.
  8. Assemble: Pour two-thirds of the batter into the prepared pan. Dollop spoonfuls of the cream cheese mixture evenly over the top. Pour the remaining cake batter over the cream cheese dollops.
  9. Create the Marbling: Using a butter knife or skewer, gently run it through the batter in an 'S' pattern 3-4 times to create the swirl effect. Avoid over-mixing.
  10. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.