Description
Moist and flavorful, this Cream Cheese Filled Carrot Cake Loaf is the ultimate twist on a classic carrot cake. With a creamy cheesecake-style filling and warm spices, it’s perfect for dessert, brunch, or a cozy treat. Easy to make, perfectly sliceable, and packed with rich flavor.
Ingredients
2 cups grated carrots
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
½ cup brown sugar
½ cup granulated sugar
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
8 oz cream cheese, softened
⅓ cup powdered sugar
½ teaspoon vanilla extract
Instructions
1. In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Set aside.
2. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, beat together the eggs, brown sugar, granulated sugar, oil, and vanilla until well blended.
4. Stir in the grated carrots, then fold in the dry ingredients just until no dry flour remains.
5. Grease a 9×5-inch loaf pan and pour in half of the batter.
6. Spoon the cream cheese filling evenly over the batter, keeping a slight border around the edges.
7. Add the remaining batter on top and gently swirl with a butter knife if desired.
8. Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
9. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use freshly grated carrots for best moisture and texture.
Avoid overmixing once dry ingredients are added.
Loaf slices even better after chilling for a few hours.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 21g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg