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Carrot Cake Coffee Cake Recipe

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3.9 from 83 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 9 servings

Description

This Carrot Cake Coffee Cake combines the moist, spiced carrot cake with a creamy cheesecake layer and a crumbly topping, baked to perfection. It’s a delightful treat perfect for breakfast or a sweet snack, featuring warm spices like cinnamon and nutmeg, a hit of orange zest, and the richness of cream cheese, balanced with the freshness of grated carrots and raisins.

Ingredients

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

Dry Ingredients for Carrot Cake

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Carrot Cake Batter

  • 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 Oven: Preheat your oven to 350 degrees Fahrenheit and prepare a 9×9 inch or 8×8 inch square baking pan by lining it with parchment paper and spraying with nonstick cooking spray.
  2. Grate Carrots: Peel and finely grate the carrots, then set them aside to incorporate into the batter later.
  3. Make Crumb Topping: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, orange zest, and salt. Use two forks or a pastry cutter to cut in the unsalted butter until the mixture resembles pea-sized crumbs. Set aside.
  4. Prepare Cream Cheese Layer: In a large mixing bowl, beat softened cream cheese with white sugar and vanilla extract until smooth and creamy. Add the egg and continue mixing until fully combined. Set aside.
  5. Mix Dry Ingredients for Cake: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  6. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and white granulated sugar until smooth and fluffy.
  7. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
  8. Incorporate Dry Ingredients and Yogurt: Alternately add the dry flour mixture and the yogurt to the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined and smooth.
  9. Add Carrots and Raisins: Fold in the grated carrots and raisins evenly into the batter. Spread the batter evenly into the prepared baking pan.
  10. Layer Cream Cheese: Carefully spread the cream cheese mixture evenly over the carrot cake batter, taking care not to spread all the way to the edges to prevent leaking.
  11. Add Crumb Topping: Sprinkle the crumb topping evenly over the cream cheese layer.
  12. Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs attached.
  13. Cool: Remove from oven and allow to cool in the pan on a wire rack before slicing and serving. This helps the layers set and makes for easier cutting.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the cream cheese layer.
  • You can substitute raisins with chopped walnuts or pecans for added crunch.
  • For a dairy-free option, use coconut yogurt and vegan cream cheese alternatives.
  • The cake is best consumed within 2-3 days stored in the refrigerator.
  • Allow the cake to cool completely before slicing to maintain clean layers.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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