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Cream Cheese Filled Carrot Cake Loaf

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A moist and tender carrot cake loaf with a surprise cream cheese filling in the middle. This delightful treat combines warm spices, freshly grated carrots, and a creamy cheesecake-like center for the perfect balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake Batter
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup vegetable oil or canola oil
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract non-alcoholic
  • 1.5 cups carrots finely grated (about 3 medium carrots)
For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 0.5 teaspoon vanilla extract non-alcoholic

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Grater

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. For the cream cheese filling: Beat together softened cream cheese, ¼ cup granulated sugar, 1 egg, and ½ teaspoon vanilla extract until silky smooth.
  3. For the carrot cake batter: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate larger bowl, combine vegetable oil, granulated sugar, and brown sugar. Whisk in eggs and vanilla until well blended.
  5. Fold in the freshly grated carrots to the wet ingredients.
  6. Pour half the carrot cake batter into the prepared loaf pan, spreading evenly.
  7. Carefully spoon the cream cheese filling down the center, leaving about a half-inch border of batter around the edges.
  8. Cover with remaining carrot cake batter, taking care not to disturb the cream cheese layer.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the cake portion comes out with a few moist crumbs.
  10. Let cool completely before slicing.

Notes

Use full-fat cream cheese for the best results. Freshly grated carrots provide better moisture than pre-shredded ones. The center might seem slightly jiggly when done baking due to the cream cheese filling - this is normal and will set as it cools. Can be made gluten-free using a 1:1 gluten-free flour blend, or vegan using plant-based cream cheese and flax eggs. Store in an airtight container in the refrigerator for up to 5 days.

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