Go Back
–+ servings

Carrot Cake Loaf with Cream Cheese Filling

This Carrot Cake Loaf with Cream Cheese Filling combines rich spices, moist carrot cake, and a creamy swirl of sweet cream cheese in every slice. It’s perfect for brunch, dessert, or a cozy snack.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 10 slices
Calories 290 kcal

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Rubber spatula
  • Box grater (for carrots)
  • Measuring cups and spoons
  • Parchment paper

Ingredients
  

For the Carrot Cake Batter:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots about 3 medium carrots

For the Cream Cheese Filling:

  • 6 oz cream cheese softened
  • 1 egg yolk
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line a 9x5” loaf pan with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a separate large bowl, whisk together brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
  • Stir in the grated carrots.
  • Gently fold in the dry ingredients until just combined—do not overmix.
  • In another bowl, beat the softened cream cheese with egg yolk, sugar, and vanilla until creamy and smooth.
  • Pour half of the carrot batter into the prepared loaf pan. Spoon the cream cheese filling over the batter in an even layer.
  • Add the remaining carrot batter on top, then swirl lightly with a knife.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).
  • Let cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely. Slice once fully cooled.

Notes

Use freshly grated carrots for best texture.
Store covered at room temp for 1 day or refrigerate up to 5 days.
To freeze, wrap slices in plastic and foil, then store up to 2 months.
Optional add-ins: chopped nuts, raisins, or pineapple (well-drained).

Nutrition

Calories: 290kcalProtein: 4gFat: 16gSugar: 19g
Keyword Carrot cake loaf,, cream cheese filling
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!