Cream Cheese Filled Carrot Cake Loaf

Save this recipe on:

A slice of this Cream Cheese Filled Carrot Cake Loaf is like biting into a cozy hug. With its moist, warmly spiced carrot cake layers swirled around a rich, tangy cream cheese center, this loaf transforms everyday ingredients into something truly irresistible. The texture is a perfect balance — soft and tender with a hint of crunch from grated carrots, elevated by the creamy, slightly sweet surprise nestled in the middle.

Whether you’re baking it for a weekend brunch, as a thoughtful homemade gift, or just to enjoy with your afternoon coffee, this loaf delivers. It’s one of those bakes that feels indulgent without being over-the-top — easy to slice, easy to store, and even easier to love. A sure win for carrot cake lovers and newcomers alike.

Why You’ll Love This Cream Cheese Filled Carrot Cake Loaf

• A luscious cream cheese center adds a cheesecake-like surprise to every bite
• Moist, spiced carrot cake batter that’s simple and satisfying
• No fancy tools or rare ingredients required
• Perfect for breakfast, snack time, or dessert
• Stores well and even tastes better the next day

---

Preparation Phase & Tools to Use

To make this carrot cake loaf come together seamlessly, you’ll need a few kitchen basics. A loaf pan (9×5 inch) is essential for shaping and baking the cake evenly. A mixing bowl for the carrot batter and another smaller one for the cream cheese filling will help streamline your prep. Use a box grater or food processor to shred your carrots — freshly grated carrots add moisture and texture that pre-shredded ones just can’t match.

A hand mixer or stand mixer helps achieve a smooth, lump-free cream cheese filling, but you can also manage with a sturdy whisk and a little elbow grease. Lastly, a rubber spatula makes folding and layering easier, while ensuring you don’t waste a bit of batter.

---

Preparation Tips

When grating your carrots, aim for fine to medium shreds for the best texture and even distribution in the loaf. Always press your cream cheese filling gently into the center of the batter — don’t swirl — to keep that gorgeous layered look when sliced. Don’t overmix the batter; stir just until everything comes together to keep the crumb tender. And let the loaf cool fully before slicing to allow the cream cheese center to set properly.

---

Ingredients for this Cream Cheese Filled Carrot Cake Loaf

For the Carrot Cake Batter:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) brown sugar, packed
• 1/2 cup (120ml) vegetable oil or melted coconut oil
• 1/4 cup (60ml) applesauce (for moisture)
• 1 teaspoon vanilla extract
• 1 1/2 cups (150g) finely grated carrots (about 2 medium carrots)

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Optional Topping (before baking):

• A sprinkle of cinnamon sugar or chopped pecans for texture

---

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or nonstick spray, and line it with parchment paper, leaving an overhang for easy removal after baking.

---

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures even distribution of the spices and leavening agents.

---

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add in the oil, applesauce, and vanilla extract. Stir until well incorporated.

---

Step 4: Make the Carrot Cake Batter

Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Then fold in the grated carrots. Do not overmix.

---

Step 5: Prepare the Cream Cheese Filling

In another bowl, use a hand mixer or whisk to blend the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

---

Step 6: Layer the Batter and Filling

Pour half of the carrot cake batter into the prepared loaf pan. Spread it evenly. Gently spoon the cream cheese mixture over the batter, spreading it out but not mixing it in. Top with the remaining carrot cake batter and smooth the surface with a spatula.

---

Step 7: Bake the Loaf

Bake for 50 to 60 minutes, or until a toothpick inserted into the cake part (not the cream cheese center) comes out clean. If the top browns too quickly, loosely tent it with foil during the last 15 minutes.

---

Step 8: Cool and Serve

Let the loaf cool in the pan for about 15 minutes, then use the parchment overhang to lift it out. Cool completely on a wire rack before slicing. This step is crucial for a clean slice with a visible cream cheese center.

---

Notes

For best results, use freshly grated carrots rather than pre-packaged shredded ones, which are often too dry and coarse. Make sure your cream cheese is softened to room temperature to avoid lumps in the filling. This loaf is very moist, so letting it cool fully is key to achieving clean, neat slices. You can also chill it for easier slicing.

---

Watch Out for These Mistakes While Cooking

One of the most common mistakes is overmixing the batter, which can lead to a dense or rubbery texture. Be gentle once the flour is added. Another misstep is pouring the cream cheese layer too close to the edges—this can cause it to leak out during baking. Avoid opening the oven door frequently as this can cause uneven baking or sinking in the middle. Lastly, slicing while the loaf is still hot will smear the cream cheese center.

---

Storage Instructions

Once cooled, store the carrot cake loaf in an airtight container in the refrigerator for up to 5 days. The flavors deepen after a day, making leftovers even more delicious. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge or microwave briefly to enjoy warm.

---

Estimated Nutrition (Per Slice – Based on 10 slices)

• Calories: ~280
• Carbohydrates: 30g
• Sugars: 16g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 6g
• Fiber: 2g
• Cholesterol: 45mg
• Sodium: 200mg

---

Frequently Asked Questions

Can I use pre-shredded carrots?

It’s not recommended. Pre-shredded carrots are usually dry and thick. Freshly grated carrots give better moisture and texture.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking blend. The texture may vary slightly, but it will still taste amazing.

Can I add nuts or raisins?

Absolutely. Chopped walnuts, pecans, or golden raisins can be folded into the batter for added flavor and texture.

Why did my cream cheese layer sink?

If the batter below is too thin or the filling too heavy, it may sink. Use the layering technique described and don’t overmix the cream cheese.

Do I have to use applesauce?

Applesauce adds moisture and tenderness. If you don’t have it, you can substitute with sour cream or plain Greek yogurt.

How do I know when it’s done baking?

Insert a toothpick into the carrot cake portion (not the cream cheese center). It should come out clean or with a few crumbs.

Can I double the recipe?

Yes, just bake in two loaf pans or one 9×13-inch pan, adjusting the baking time accordingly.

Is this loaf freezer-friendly?

Definitely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

---

Conclusion

This Cream Cheese Filled Carrot Cake Loaf brings together the rustic charm of spiced carrot cake with the luxurious surprise of a creamy cheesecake center. It’s a perfect treat for all seasons—equally at home on a spring brunch table or as a cozy fall snack. Easy to make, easy to store, and guaranteed to impress, this loaf is a baker’s favorite you’ll want to make again and again.

---

Print

Save this recipe on: