Carrot Cake Loaf with Filling

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Moist, rich, and absolutely irresistible, this Carrot Cake Loaf with Filling is a cozy classic reimagined. Imagine a soft, spiced carrot loaf bursting with flecks of orange, layered with a creamy cheesecake-style filling, and topped with crunchy chopped pecans. It’s a comforting treat perfect for spring gatherings, fall potlucks, or simply as a weekend baking reward.

The creamy center elevates this loaf from a standard quick bread to something special. Whether you’re serving it with coffee or wrapping it up as a homemade gift, this loaf gets rave reviews. It’s easy enough for everyday baking, yet indulgent enough for celebrations.

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What Kind of Filling Goes Best with Carrot Cake?

A tangy cream cheese filling is the gold standard here. It mimics the traditional cream cheese frosting of carrot cake but in a baked, custard-like form that slices beautifully. The slightly sweet, slightly tart filling pairs perfectly with the warmly spiced carrot loaf and adds a luscious surprise in every bite.

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Ingredients for the Carrot Cake Loaf with Filling

Carrots: Freshly grated carrots add natural sweetness, moisture, and that iconic texture. Avoid pre-shredded for best results.

All-Purpose Flour: Provides structure to the loaf while keeping the crumb tender.

Brown Sugar: Adds depth of flavor and complements the spices beautifully.

Eggs: Essential for binding the batter and giving the loaf a rich, fluffy texture.

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

Vanilla Extract: Enhances both the carrot loaf and the creamy filling.

Cinnamon and Nutmeg: Classic warm spices that define carrot cake’s flavor profile.

Baking Powder and Baking Soda: These leaveners work together to create a soft, risen texture.

Salt: Balances the sweetness and brings out the other flavors.

Cream Cheese: The base of the creamy filling, offering tang and richness.

Granulated Sugar: Sweetens the filling without overpowering the tang of the cream cheese.

Chopped Pecans: Sprinkled on top for a buttery crunch that contrasts the creamy center and soft loaf.

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How To Make the Carrot Cake Loaf with Filling

Step 1: Prepare the Filling

In a medium bowl, beat together the softened cream cheese, granulated sugar, and a splash of vanilla extract until smooth and creamy. Set it aside while you prepare the carrot cake batter.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. These dry ingredients will give the loaf its tender structure and warm, cozy spice.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the eggs, brown sugar, vegetable oil, and vanilla extract until well blended. Stir in the freshly grated carrots.

Step 4: Make the Batter

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the loaf dense.

Step 5: Layer the Batter and Filling

Pour half of the carrot cake batter into a greased loaf pan. Spoon the cream cheese filling evenly over the batter, spreading it out gently. Then pour the remaining batter over the filling, smoothing the top.

Step 6: Top with Pecans

Sprinkle the chopped pecans generously over the top of the loaf. They’ll toast beautifully while baking, adding texture and flavor.

Step 7: Bake to Perfection

Bake the loaf in a preheated 350°F (175°C) oven for 50-60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. Let it cool completely in the pan before slicing.

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Serving and Storing Your Carrot Cake Loaf

This loaf is lovely served slightly warm or at room temperature. Pair it with a hot cup of coffee or a glass of milk for the ultimate comfort experience. The creamy filling turns each slice into a mini dessert.

To store, wrap the loaf tightly in plastic wrap or place in an airtight container. It stays fresh at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices and thaw as needed.

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Frequently Asked Questions

How do I prevent the filling from sinking?

Make sure your batter is thick enough to support the filling layer. Also, spread the filling gently and avoid letting it touch the edges of the pan.

Can I use pre-shredded carrots?

It’s best to avoid pre-shredded carrots. They tend to be dry and don’t provide the same moisture or texture as freshly grated ones.

Can I make this loaf gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may vary slightly but it will still be delicious.

Is it okay to skip the pecans?

Absolutely. While they add a delightful crunch, you can omit them for a nut-free version or substitute with walnuts.

Can I double the recipe?

You can! Double the ingredients and bake in two loaf pans or a 9×13-inch pan. Adjust the baking time accordingly.

What if I don’t have cream cheese?

You could try using mascarpone or ricotta as a substitute, but the flavor and texture won’t be the same as the classic cream cheese version.

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Want More Dessert Ideas with a Twist?

If you love this Carrot Cake Loaf with Filling, you’ll probably enjoy these other favorites:

• Red Velvet Cookies with Cream Cheese Frosting
• New York Cheesecake
• Peanut Butter Blossom Cookies
• Overnight Crème Brûlée French Toast
• Blueberry Cheesecake Heaven Rolls

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra heavy on the pecans? Did you try a different filling?

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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