Carrot Cake Loaf with Filling

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Moist, spiced, and sweet—this Carrot Cake Loaf with Filling is the ultimate cozy dessert. Packed with shredded carrots and warm cinnamon, each slice delivers a comforting bite. But the magic really happens in the center: a luscious cream cheese filling that adds richness and surprise with every forkful.

Topped with a layer of tangy cream cheese glaze and a sprinkling of chopped nuts, this loaf is as beautiful as it is delicious. Whether you’re serving it at a spring brunch or savoring a slice with your afternoon coffee, this carrot cake loaf brings homemade charm to any table.

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What Kind of Cream Cheese Should I Use for the Filling?

For the best texture and flavor, use full-fat block cream cheese at room temperature. Avoid the whipped or spreadable varieties, which can be too soft and may not hold up well during baking. Let it sit out for about 30 minutes before mixing so it’s smooth and easy to incorporate.

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Ingredients for the Carrot Cake Loaf with Filling

Carrots: Freshly grated carrots bring moisture, color, and natural sweetness. Skip the pre-shredded kind—they’re too dry.

Flour: All-purpose flour gives the loaf structure while keeping it tender.

Baking Soda & Baking Powder: These leavening agents work together to ensure a perfect rise.

Cinnamon & Nutmeg: Warm spices that pair beautifully with the sweetness of the carrots.

Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a caramel note, while granulated sugar balances the sweetness.

Eggs: Provide structure and richness.

Vegetable Oil: Keeps the loaf moist without overpowering the flavor.

Vanilla Extract: Enhances the sweetness and depth of flavor.

Cream Cheese: Used in both the filling and the glaze—its tang cuts through the sweetness.

Powdered Sugar: Essential for the glaze, giving it smooth texture and sweetness.

Chopped Nuts: Optional but recommended for topping—adds crunch and a toasted nutty finish.

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How To Make the Carrot Cake Loaf with Filling

Step 1: Prepare the Cream Cheese Filling

In a mixing bowl, beat 8 oz of softened cream cheese with 1/4 cup granulated sugar and 1 tablespoon flour until smooth. Add 1 egg and 1/2 teaspoon vanilla extract, and continue mixing until fully incorporated. Set aside.

Step 2: Make the Carrot Cake Batter

In a large bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. In a separate bowl, mix 2 eggs, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Stir the wet ingredients into the dry ingredients, then fold in 1 1/2 cups of finely grated carrots.

Step 3: Assemble the Loaf

Pour half of the carrot batter into a greased and lined 9×5-inch loaf pan. Spoon the cream cheese filling evenly over the batter. Carefully spread the remaining batter on top, covering the filling.

Step 4: Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the top part comes out clean (avoid testing through the filling). Cool in the pan for 15 minutes, then transfer to a wire rack.

Step 5: Glaze and Top

While the loaf cools, make the glaze by mixing 4 oz cream cheese, 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Spread the glaze over the cooled loaf and sprinkle with chopped nuts.

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How to Serve and Store Your Carrot Cake Loaf with Filling

This carrot cake loaf is best served slightly chilled or at room temperature, allowing the cream cheese filling and glaze to set beautifully. Slice it with a sharp, serrated knife to reveal the creamy middle and keep those layers clean.

For storage, wrap the loaf tightly in plastic wrap or store it in an airtight container in the fridge. It will stay fresh for up to 5 days. You can also freeze individual slices—just wrap each one and place them in a freezer-safe bag. Thaw overnight in the fridge or microwave for a few seconds to enjoy.

Frequently Asked Questions

Can I make this loaf ahead of time?

Absolutely! This loaf actually tastes better the next day once the flavors have settled. Just store it in the fridge overnight.

Can I use a different oil instead of vegetable oil?

Yes, you can substitute vegetable oil with canola oil or even melted coconut oil for a hint of extra flavor.

Can I leave out the nuts?

Of course. The nuts add texture and flavor, but the loaf will still be delicious without them.

How do I prevent the cream cheese layer from sinking?

Make sure your filling isn’t too runny and pour it gently over the first half of the batter. Also, be careful not to overmix.

What’s the best way to grate carrots for this recipe?

Use the fine side of a box grater to get soft, juicy shreds. Pre-shredded carrots won’t give you the same moisture or texture.

Can I double this recipe?

Yes, but bake it in two separate pans to ensure even cooking and avoid an underdone center.

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Want More Dessert Ideas with a Twist?

If you love this carrot cake loaf with filling, try these other cozy, creative desserts:

• Pumpkin Cream Cheese Muffins for a fall-inspired grab-and-go treat.
• Apple Cider Donut Cake with a cinnamon sugar crust.
• Maple Pecan Blondies full of caramel richness and crunch.
• Zucchini Banana Bread for a wholesome, moist option.
• Spiced Pear Crumble Bars if you enjoy fruity desserts with a crispy topping.

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And let me know in the comments how yours turned out. Did you add extra spice or maybe golden raisins? Did you toast the nuts?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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