Carrot Cake Coffee Cake Recipe

Introduction

This Carrot Cake Coffee Cake combines the moist, spiced goodness of classic carrot cake with a rich cream cheese layer and a crumbly cinnamon topping. It’s perfect for breakfast, brunch, or an afternoon treat with your coffee or tea.

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup light brown sugar (or dark)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon orange zest
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup unsalted butter (room temperature)
• 1/2 cup brown sugar
• 1/2 cup white granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup plain yogurt (or sour cream)
• 7 oz. finely grated carrots
• 1/3 cup raisins
• 12 oz. cream cheese (room temperature)
• 1/2 cup white granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 9×9 inch or 8×8 inch square pan with parchment paper and spray with nonstick spray.
2. Step 2: Grate the carrots finely and set them aside.
3. Step 3: Make the crumb topping by whisking together 1 1/2 cups flour, 1/2 cup white sugar, 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon orange zest, and 1/4 teaspoon salt in a large bowl. Cut in 1/2 cup butter using two forks or a pastry cutter until the mixture resembles pea-sized crumbs. Set aside.
4. Step 4: Prepare the cream cheese layer by beating together the cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract in a large bowl until smooth. Add 1 egg and mix until combined. Set aside.
5. Step 5: In a medium bowl, whisk together 1 1/4 cups flour, baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set aside.
6. Step 6: In a large bowl, cream together 1/2 cup butter, brown sugar, and granulated sugar until smooth.
7. Step 7: Add the egg and vanilla extract to the creamed butter and sugar; mix well.
8. Step 8: Alternate adding the dry flour mixture and the yogurt to the wet ingredients, starting and ending with the dry mixture. Mix until well combined.
9. Step 9: Fold in the grated carrots and raisins. Spread this batter evenly into the prepared pan.
10. Step 10: Carefully spread the cream cheese mixture on top of the carrot cake batter, avoiding the edges.
11. Step 11: Sprinkle the crumb topping evenly over the cream cheese layer.
12. Step 12: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
13. Step 13: Let the cake cool in the pan on a wire rack before slicing and serving.

Tips & Variations

• For extra moisture, substitute half of the yogurt with sour cream.
• Add chopped nuts like walnuts or pecans to the carrot cake batter for added crunch.
• Use dark brown sugar for a richer flavor in both the crumb topping and the batter.
• Make sure all dairy ingredients are at room temperature to ensure a smooth batter.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving or warm slightly in the microwave. This cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated carrots for this recipe?

Fresh grated carrots are best for texture and moisture, but you can use thawed frozen carrots if needed. Be sure to drain any excess moisture before adding them to the batter.

Can I make this cake dairy-free?

You can substitute dairy ingredients with plant-based alternatives, such as vegan cream cheese, non-dairy yogurt, and vegan butter. The texture might vary slightly, but the cake will still be delicious.

Carrot Cake Coffee Cake Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

This Carrot Cake Coffee Cake is a moist and flavorful breakfast or dessert option that combines the warmth of cinnamon and nutmeg with the freshness of grated carrots and a tangy cream cheese layer. Topped with a crumbly streusel, it’s perfect for gatherings or a cozy treat alongside your morning coffee.

• Author: Dana
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 9 servings 1x
• Category: Coffee Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crumb Topping

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup light brown sugar (or dark)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon orange zest

Carrot Cake Batter

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup unsalted butter (room temperature)
• 1/2 cup brown sugar
• 1/2 cup white granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup plain yogurt (or sour cream)
• 7 oz. finely grated carrots
• 1/3 cup raisins

Cream Cheese Layer

• 12 oz. cream cheese (room temperature)
• 1/2 cup white granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9×9 or 8×8 inch square pan by lining it with parchment paper and spraying with nonstick spray to ensure easy removal of the cake later.
2. Grate Carrots: Finely grate 7 ounces of carrots and set them aside for later incorporation into the batter.
3. Make Crumb Topping: In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup light brown sugar, 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon orange zest, and 1/4 teaspoon salt. Cut in 1/2 cup unsalted butter using two forks or a pastry cutter until the mixture resembles pea-sized crumbs. Set aside.
4. Prepare Cream Cheese Layer: In another large bowl, beat 12 oz. cream cheese with 1/2 cup sugar and 1 teaspoon vanilla until smooth. Add 1 egg and mix until combined. Set this mixture aside.
5. Mix Dry Ingredients for Batter: Whisk together 1 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl and set aside.
6. Cream Butter and Sugars: In a large bowl, cream together 1/4 cup unsalted butter, 1/2 cup brown sugar, and 1/2 cup white granulated sugar until the mixture is smooth and light.
7. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract to the creamed butter and sugar mixture until well combined.
8. Incorporate Dry Ingredients and Yogurt: Alternately add the dry flour mixture and 1/2 cup plain yogurt to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
9. Add Carrots and Raisins: Fold in the finely grated carrots and 1/3 cup raisins, ensuring even distribution throughout the batter. Spread this batter evenly into the prepared pan.
10. Layer Cream Cheese Mixture: Carefully spoon the cream cheese layer on top of the batter, avoiding pushing it to the edges to help prevent leaking during baking.
11. Sprinkle Crumb Topping: Evenly sprinkle the prepared crumb topping over the cream cheese layer for a crunchy finish.
12. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.
13. Cool: Allow the coffee cake to cool completely in the pan on a wire rack before slicing and serving to ensure clean cuts and set layers.

Notes

• Room temperature ingredients ensure better mixing and a smoother batter.
• You can substitute sour cream for yogurt if preferred for a slightly richer texture.
• Do not overmix the batter to keep the cake tender.
• Allow the cake to cool fully before slicing to maintain the integrity of the cream cheese layer.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: carrot cake, coffee cake, cream cheese, crumb topping, breakfast cake, cinnamon, autumn dessert