Preheat oven to 350 degrees F. Lightly grease a 9" x 5" loaf pan.
For the cream cheese swirl:
In the bowl an electric mixer fitted with a paddle attachment, beat cream cheese, honey and egg white until smooth.
In a large bowl, whisk carrots, sugars, oil and eggs until smooth. In a separate large bowl, stir together flours, baking powder, salt, cinnamon, nutmeg and ginger until combined. Add sugar-oil mixture to flour mixture; stir to combine. Fold nuts into mixture.
For the bread:
Pour half of batter into loaf pan. Top with cream cheese mixture; smooth with a spatula. Top with remaining batter; smooth with spatula.
Bake one hour or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes, then remove and transfer to a rack to cool completely.
Notes
SUBSTITUTIONS
Cream Cheese: You can substitute with regular cream cheese.
Nuts: You can omit the nuts or substitute with raisins or chocolate chips.
Butter / Vegetable Oil: You can use butter or vegetable oil. Or substitute with another oil like coconut oil.
STORAGEStore in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.To freeze, wrap the entire loaf or individual slices in plastic wrap, then in foil. Transfer the slices or wrapped loaf to a freezer safe bag or container and freeze for up to 4 months. Thaw the loaf in your fridge overnight and serve at room temperature.Source: Quick Bread Love eCookbook by Stephanie of Girl Versus Dough