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Carrot Cake Coffee Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/carrot-cake-coffee-cake-recipe/