This Cream Cheese Filled Carrot Cake Loaf is a moist, spiced quick bread with a sweet surprise inside! Freshly grated carrots and warm spices create a tender loaf, while a rich cream cheese filling swirls through the center for extra indulgence. Perfect for Easter, brunch, or cozy afternoon treats, it’s a bakery‑worthy dessert that’s easy to make at home and guaranteed to impress.
Every loaf delivers comforting flavors—cinnamon, nutmeg, vanilla—with the cream cheese ribbon adding creaminess that makes each slice feel special. Slice it thick, pair it with coffee or tea, and enjoy how the cream cheese layer peeks through.
Why You’ll Love This Recipe
- Rich and moist texture from both the carrots and sugars
- Cream cheese filling gives an indulgent center without overwhelming
- Easy to bake in a loaf pan, clean slices, great presentation
- Warm spices (cinnamon, nutmeg) make it perfect for cooler weather or holiday brunch
- Store‑and‑serve well: makes for great leftovers or gifting
Ingredients
For the Carrot Cake Batter:
- 1 ½ cups all‑purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil or canola
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
1. Preheat and Prep Pan
Preheat your oven to 350°F (175°C).
Grease and line a 9×5‑inch loaf pan with parchment paper so it lifts out cleanly.
2. Prepare Cream Cheese Filling
In a medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla until smooth. Set this filling mixture aside.
3. Mix Dry Ingredients
In another large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Mix Wet Ingredients & Carrots
In a separate bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Stir in the grated carrots.
5. Combine Batter
Add the dry mixture into the wet mixture, folding gently just until combined. Do not overmix to maintain tender crumb.
6. Assemble the Loaf
Pour half of the carrot cake batter into your lined loaf pan. Spread the cream cheese filling evenly over that layer. Top with the rest of the carrot batter, smoothing the surface.
7. Bake
Bake for 55–65 minutes, or until a toothpick inserted (avoiding the cream cheese layer) comes out clean or with just a few moist crumbs.
8. Cool & Slice
Allow the loaf to cool in the pan for about 15 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing. This helps the filling set and give clean slices.
Tips for Success
- Use freshly grated carrots so they’re moist—packaged or dried ones might dry out the loaf
- Soften cream cheese well so the filling is smooth and ribbon‑like
- Make sure to spread the cream cheese filling evenly and avoid touching the edges so the filling stays centered
- If the top browns too quickly, tent with foil toward the end of baking
- Fully cool before cutting to prevent the cream cheese ribbon from smearing
Final Thoughts
There’s something deeply satisfying about a homemade loaf that reveals a creamy filling inside when sliced. This Cream Cheese Filled Carrot Cake Loaf strikes that balance of comforting, spiced bread and sweet creaminess that feels a bit indulgent but totally doable. You get warmth from the spices and carrots, and richness from the cream cheese, all in one loaf.
It’s the kind of recipe that works equally well for weekend brunch, gift loafs, dessert, or when you want to treat yourself. Make sure to savor those first slices—slightly warm, with that cream cheese surprise. Every bite feels like a little celebration.
Share Your Creations
Baked this carrot cake loaf?
Leave a comment and let me know how it turned out!
Did you experiment with nuts, raisins, or swap brown sugar amounts? I’d love to hear your version and favorite tweaks.
Cream Cheese Filled Carrot Cake Loaf
Ingredients
For the Carrot Cake Batter:
- 1 ½ cups all‑purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil or canola
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots about 3 medium
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Preheat and Prep Pan
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×5‑inch loaf pan with parchment paper so it lifts out cleanly.
Prepare Cream Cheese Filling
- In a medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla until smooth. Set this filling mixture aside.
Mix Dry Ingredients
- In another large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix Wet Ingredients & Carrots
- In a separate bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Stir in the grated carrots.
Combine Batter
- Add the dry mixture into the wet mixture, folding gently just until combined. Do not overmix to maintain tender crumb.
Assemble the Loaf
- Pour half of the carrot cake batter into your lined loaf pan. Spread the cream cheese filling evenly over that layer. Top with the rest of the carrot batter, smoothing the surface.
Bake
- Bake for 55–65 minutes, or until a toothpick inserted (avoiding the cream cheese layer) comes out clean or with just a few moist crumbs.
Cool & Slice
- Allow the loaf to cool in the pan for about 15 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing. This helps the filling set and give clean slices.
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