You will love this easy recipe for moist, and decadent, homemade Carrot Cake Loaf with Cream Cheese Filling recipe. A blend of spices (cinnamon, ginger, and nutmeg), sweet and tangy cream cheese filling, and streusel crumb topping make this carrot cake ideal for brunch, dessert, or any special occasion.
It is wonderfully spiced, flavorful, and very moist.
This carrot cake loaf is like classic carrot cake, just baked in a loaf pan. Maybe it’s better to name it carrot cake pound cake.
If you skip the filling and streusel crumb topping you will have a lightly sweetened, but delicious quick bread like my favorite Cinnamon Apple Bread Recipe.
It’s easy to adjust the recipe to your taste. Add chopped walnuts, pecans, or raisins, or simply skip it if it’s not to your taste.
You can substitute the type of sugar to your taste. Substitute the amount of brown sugar with white granulated sugar or coconut sugar. Or use just brown sugar instead of white granulated sugar. But keep in mind that brown sugar makes the loaf moist, but dense.
Carrot Cake with Cream Cheese Filling Quick Overview:
Basic Ingredients: For this recipe, you will need all-purpose flour, sugar, light brown sugar, oil, sour cream, baking powder, salt, blend of spices (cinnamon, ginger, and nutmeg), cream cheese, and carrots. These are all basic ingredients that you probably have on hand.
Skill Level-Easy, beginner recipe: It is easy to throw together by people with little to no cooking experience. This recipe is super simple but sure to be a huge hit for anyone who gets a bite!
Texture: This Carrot Cake Loaf or Carrot cake pound Cake with cream cheese filling is like the cake baked in a loaf pan. The cake is soft, and the crumbs are super moist. Tangy cheesecake filling is velvety smooth. Cinnamon streusel crumbs on top add a perfect touch and a crunchy texture.
Flavor: The stars of the show are carrots and a blend of spices. Brown sugar, cinnamon, ginger, nutmeg, and freshly grated carrots make a perfect flavor punch in every single bite.
How to Make Carrot Cake Loaf- Step-by-Step Baking Instructions
Prepare cinnamon streusel: In a small bowl whisk together flour, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and whisk with a fork to make coarse crumbs, then set aside.
Make the cheesecake filling: beat softened cream cheese, vanilla, egg, sugar, and flour on low speed just to combine.
To make the carrot cake mixture:
in a small bowl whisk together dry ingredients: flour, baking powder, salt, cinnamon, ginger, and nutmeg, and set aside.
In a large mixing bowl combine egg, sugar, light, brown sugar, vanilla, oil, and sour cream, and whisk well to combine. Using a rubber spatula fold in grated carrots.
Add dry ingredients mixture and mix with a spatula to combine evenly. Finely, fold in chopped pecans or walnuts if using.
Assemble the loaf: spread half of the carrot cake batter in a prepared pan. Using a spoon dollop cream cheese filling and smooth with the back of the spoon. Spread the remaining carrot cake filling over the cream cheese. Sprinkle the top with streusel topping.
Bake: in a preheated oven for about 55-65 minutes. Tent the top with aluminum foil after 25-30 minutes if it starts browning too much.
Tips And Tricks for Perfect Carrot Cake:
When baking with carrots, make sure to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are dry and hard. Freshly shredded carrots are wet, and that’s essential moisture for your carrot loaf!
This recipe requires at least 8 cups volume loaf pan. You have to use a 9x5x2 ½ inches loaf pan. If using a smaller loaf pan it might not fit for this amount of carrot cake batter, plus cream cheese filling and streusel crumb topping.
it is a delicious twist on a classic Easter dessert (carrot cake), especially for those cheesecake fans out there. Moist layers of carrot cake swirled with creamy cheesecake, topped with tangy but sweet cream cheese frosting, will be the perfect ending to Easter dinner.
a delicious combo of carrot cake, coffee cake, and cheesecake. Moist and flavorful carrot cake topped with a cheesecake layer and the crunchy cinnamon streusel crumb topping is perfect for Easter brunch or any spring breakfast or snack.
moist carrot cake with a generous layer of cheesecake filling in the center and irresistible, sweet, and crunchy brown sugar-cinnamon streusel crumbs on top.
You will love this easy recipe for moist, and decadent, homemade Carrot Cake Loaf with Cream Cheese Filling recipe. A blend of spices (cinnamon, ginger, and nutmeg), sweet and tangy cream cheese filling, and streusel crumb topping make this carrot cake ideal for brunch, dessert, or any special occasion.
Ingredients
Cinnamon Streusel Crumb Topping:
2/3cup (85grams) all-purpose flour
1/4cup (50 grams) granulated sugar
2 Tablespoons (25 grams) light brown sugar
3/4 teaspoon ground cinnamon ( or more to taste)
dash of salt
1/4cup (56 grams) unsalted butter-melted and slightly cooled
Carrot Cake:
2 eggs
1/3cup (80 ml) vegetable oil
1/4cup (56 grams) sour cream
1/3cup (66 grams) light brown sugar
1/3cup (66 grams) granulated sugar
1 teaspoon vanilla extract
1 and 1/4 cups firmly packed grated carrots (150 grams)
1 and 1/3 cups (166 grams) all-purpose flour
1 and 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon ( or more to taste)
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/3cup chopped pecans or walnuts (optional)
Cheesecake Filling:
8oz. (226 grams) brick-style cream cheese-room temperature
1 egg
1/4cup (50 grams) sugar
1 teaspoon vanilla
3 Tablespoons (23 grams) all-purpose flour
Glaze:
1/3cup (40 grams) powdered sugar
2–3 teaspoons of milk
Instructions
Preheat the oven to 350 F. Grease a 9x5x2 ½ inches loaf pan with baking spray and line the bottom and sides with parchment paper (leaving large overhang the sides), then set aside.
To make the streusel in a small bowl whisk together flour, brown sugar, granulated sugar, salt and cinnamon. Add melted butter and whisk with a fork to make coarse crumbs, then set aside.
To make the carrot cake mixture, in a small bowl whisk together dry ingredients: flour, baking powder, salt, cinnamon,ginger and nutmeg, and set aside.
In a large mixing bowl combine egg, sugar, light, brown sugar, vanilla, oil and sour cream, and whisk well to combine.
Using a rubber spatula fold in grated carrots.
Add dry ingredients mixture and mix with a spatula to combine evenly.
Finely, fold in chopped pecans or walnuts if using.
To make the cheesecake filling, beat softened cream cheese, vanilla, egg, sugar and flour on low speed just to combine.
To assemble the cake, spread half of the carrot cake batter in a prepared pan.
Using a spoon dollop cream cheese filling and smooth with the back of the spoon.
Spread the remaining carrot cake filling over the cream cheese.
Sprinkle the top with streusel topping.
Bake 55-65 minutes. Tent the top with aluminum foil after 25-30 minutes if it starts browning too much.
Notes
This recipe requires at least 8 cups volume loaf pan. You have to use a 9x5x2 ½ inches loaf pan. If you have a smaller loaf pan it might not fit for this amount of carrot cake batter, plus cream cheese filling and streusel crumb topping.
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