Carrot Cake Coffee Cake Recipe

Introduction

This Carrot Cake Coffee Cake combines the warmth of cinnamon and nutmeg with the fresh zest of orange and the sweetness of cream cheese. Perfect for breakfast or an afternoon treat, it offers moist carrot cake layers topped with a crumbly, flavorful topping. It’s a delightful twist on classic carrot cake for coffee lovers.

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 (for cream cheese layer)
• 1 egg (for cream cheese layer)
• 1 teaspoon vanilla extract (for cream cheese layer)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch or 8×8-inch square pan with parchment paper and lightly spray with nonstick spray.
2. Step 2: Grate the carrots finely and set 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 unsalted 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 12 oz. cream cheese, 1/2 cup white sugar, and 1 teaspoon vanilla extract 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, 2 teaspoons 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 unsalted butter, 1/2 cup light brown sugar, and 1/2 cup white granulated sugar until smooth.
7. Step 7: Add the egg and 1 teaspoon vanilla extract to the creamed mixture and mix well.
8. Step 8: Alternate adding the dry flour mixture and 1/2 cup plain yogurt, beginning and ending with the dry ingredients, mixing until combined.
9. Step 9: Fold in the grated carrots and 1/3 cup raisins. Spread this batter evenly into the prepared pan.
10. Step 10: Carefully spread the cream cheese layer over the batter, avoiding the edges for neatness.
11. Step 11: Sprinkle the crumb topping evenly over the cream cheese layer.
12. Step 12: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
13. Step 13: Allow the cake to cool in the pan on a wire rack before slicing and serving.

Tips & Variations

• For extra moisture, substitute plain yogurt with sour cream.
• Add chopped nuts like walnuts or pecans to the batter or crumb topping for added texture.
• Try using golden raisins or dried cranberries for a different flavor profile.
• Use freshly grated orange zest for the brightest citrus flavor.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, bring it to room temperature or warm slightly in the microwave for about 15 seconds. You can also freeze the cake wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded carrots for this recipe?

It’s best to grate fresh carrots finely for the best texture and moisture. Pre-shredded carrots often have added preservatives and can be drier.

Is there a substitute for cream cheese in the layer?

You can substitute mascarpone cheese or ricotta for a similar creamy texture, but cream cheese provides the classic tangy flavor that complements the carrot cake well.

Carrot Cake Coffee Cake Recipe

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★★★★★

4.5 from 126 reviews

A delightful Carrot Cake Coffee Cake featuring a moist carrot cake base layered with a smooth cream cheese filling and topped with a spiced crumb topping. Perfect for breakfast or dessert, this cake combines warm cinnamon and nutmeg flavors with the fresh zest of orange and the natural sweetness of carrots and raisins.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 9 servings 1x
• Category: Coffee Cake
• Method: Baking
• Cuisine: American

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

• 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 Oven: Preheat your oven to 350 degrees Fahrenheit. Line a 9×9 inch or 8×8 inch square pan with parchment paper and spray it with nonstick spray to ensure easy removal of the cake.
2. Grate Carrots: Finely grate 7 ounces of carrots and set them aside for the batter.
3. Make Crumb Topping: In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup 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 ounces of cream cheese with 1/2 cup white sugar and 1 teaspoon vanilla extract until smooth. Add in 1 egg and mix until well combined. Set aside.
5. Mix Dry Ingredients for Cake: In a medium bowl, whisk together 1 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set aside.
6. Cream Butter and Sugars: In a large bowl, cream together 1/4 cup unsalted butter with 1/2 cup brown sugar and 1/2 cup white granulated sugar until smooth and fluffy.
7. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
8. Combine Yogurt and Dry Ingredients: Alternate adding the dry flour mixture and 1/2 cup plain yogurt to the wet ingredients, beginning and ending with the dry mixture, mixing until just combined without overmixing.
9. Add Carrots and Raisins: Fold in the grated carrots and 1/3 cup raisins gently to the batter. Then, spread this cake mixture evenly into the prepared pan.
10. Spread Cream Cheese Layer: Carefully spoon the cream cheese mixture over the batter in the pan, spreading it evenly but avoiding touching the edges.
11. Add Crumb Topping: Sprinkle the prepared crumb topping evenly over the cream cheese layer.
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 or with just a few moist crumbs attached.
13. Cool: Remove the cake from the oven and cool it in the pan on a wire rack before slicing and serving to allow the layers to set properly.

Notes

• Room temperature ingredients help create a smoother batter and better texture.
• You can substitute plain yogurt with sour cream for a richer flavor.
• Make sure not to overmix the batter to keep the cake tender.
• This cake is best served within 2 days but can be refrigerated up to 4 days.
• To freeze, wrap tightly in plastic wrap and aluminum foil and thaw overnight in the refrigerator.

Keywords: Carrot Cake Coffee Cake, Cream Cheese Coffee Cake, Spiced Coffee Cake, Carrot Cake, Breakfast Cake, Coffee Cake with Crumb Topping