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u3887994962 moist cream cheese filled carrot cake loaf sliced 318a700e bf1e 4a74 b4d3 477f16204826 2

Cream Cheese Filled Carrot Cake Loaf

A moist cinnamon-spiced carrot cake loaf with a rich and creamy cheesecake-style center. Perfect for brunch, dessert, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Batter
  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 2 Large eggs Room temperature
  • 3/4 cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Finely grated carrots Freshly grated
Cream Cheese Filling
  • 8 ounces Cream cheese Softened
  • 1/3 cup Granulated sugar
  • 1 Large egg
  • 1/2 teaspoon Vanilla extract

Equipment

  • 9x5-inch Loaf Pan
  • Mixing bowls

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk brown sugar, granulated sugar, eggs, oil, and vanilla until smooth. Stir in grated carrots.
  4. Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
  5. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
  6. Pour half of the carrot batter into the prepared pan. Spread the cream cheese filling evenly over the batter, leaving a small border around the edges.
  7. Top with remaining carrot batter and gently smooth the surface.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the cake portion comes out clean. If browning too quickly, loosely cover with foil.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use freshly grated carrots and room temperature ingredients. Allow the loaf to cool completely before slicing to maintain clean cream cheese layers. Store refrigerated for up to 5 days or freeze for up to 2 months.