Cream Cheese Filled Carrot Cake Loaf
A delightful twist on a classic carrot cake, this Cream Cheese Filled Carrot Cake Loaf combines moist carrot cake with a creamy cream cheese layer for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan generously.
- Whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
- Mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until creamy.
- Combine the flour mixture with the wet ingredients, then fold in grated carrots.
- Prepare the cream cheese filling by beating cream cheese and powdered sugar together until smooth.
- Layer half of the batter in the loaf pan, spread cream cheese mixture, and top with remaining batter.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Ensure cream cheese is softened for a smooth filling. Store leftovers in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 80mg