Description
This Carrot Cake Loaf with Filling is a moist and flavorful treat featuring freshly grated carrots, warm spices, and a luscious cream cheese filling. Perfectly topped with crunchy pecans, this loaf is ideal for breakfast, dessert, or a delightful snack. The classic combination of cinnamon and nutmeg enhances the natural sweetness of carrots, while the cream cheese layer adds a creamy richness that elevates every bite.
Ingredients
Scale
For the Carrot Cake Batter
- 1 1/2 cups grated carrots (freshly grated)
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cream Cheese Filling
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Topping
- 1/3 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper or lightly oil it to ensure easy removal of the cake.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with granulated sugar and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy. Set this aside for layering.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, brown sugar, vegetable oil, and 1 teaspoon vanilla extract. Stir in the freshly grated carrots until the mixture is well combined.
- Blend Batter: Fold the dry ingredients into the wet mixture gently until just combined, taking care not to overmix to maintain a tender crumb.
- Layer the Batter and Filling: Pour half of the batter into the prepared loaf pan and spread it evenly. Carefully spoon and spread the cream cheese filling over the batter layer, then add the remaining batter on top, smoothing the surface for an even finish.
- Add Topping: Sprinkle the chopped pecans evenly over the top of the batter, adding a delightful crunch after baking.
- Bake: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the cake portion; it should come out clean without wet batter.
- Cool and Serve: Allow the loaf to cool completely in the pan before removing, slicing, and serving. This helps the filling set and makes slicing easier.
Notes
- Use freshly grated carrots for the best texture and flavor.
- Ensure the cream cheese is softened to achieve a smooth filling.
- Do not overmix the batter to keep the loaf light and tender.
- If you don’t have pecans, walnuts can be a suitable substitute.
- Store the loaf in an airtight container in the refrigerator to maintain freshness.
- Allow the loaf to cool fully before slicing to prevent the cream cheese filling from oozing out.
