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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.

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

  • 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

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