Carrot Cake Coffee Cake Recipe

ByNaomi Fletcher
Jump to Recipe

Introduction

This Carrot Cake Coffee Cake combines the moist, spiced flavors of classic carrot cake with a crumbly topping and a creamy cream cheese layer. Perfect for breakfast or a sweet afternoon treat, it offers a delightful blend of textures and tastes that will please any crowd.

A close-up view of a two-layer dessert square placed on a white plate with small black specks, set on a white marbled surface. The dessert has a crumbly light golden brown crust on the bottom, a thick soft white cream cheese layer in the middle, and another thin golden brown crust layer above the cream cheese. The top layer is slightly thicker and crumbly with a lattice pattern of white icing drizzled across it. The edges show a few crumbs falling off, adding texture and detail. Photo taken with an iphone --ar 4:5 --v 7

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 light brown 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 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, 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 1/4 cup unsalted butter, 1/2 cup brown sugar, and 1/2 cup white granulated sugar until smooth. Add 1 large egg and 1 teaspoon vanilla extract, mixing well.
  7. Step 7: Alternate adding the dry flour mixture and 1/2 cup plain yogurt to the butter and sugar mixture, beginning and ending with the dry ingredients. Mix until just combined.
  8. Step 8: Fold in the grated carrots and 1/3 cup raisins. Spread this batter evenly into the prepared pan.
  9. Step 9: Carefully spread the cream cheese mixture over the carrot batter, avoiding the edges.
  10. Step 10: Sprinkle the crumb topping evenly over the cream cheese layer.
  11. Step 11: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
  12. Step 12: Cool the cake in the pan on a wire rack before slicing and serving.

Tips & Variations

  • For extra moisture, substitute yogurt with sour cream or buttermilk.
  • Add chopped nuts like walnuts or pecans to the batter or crumb topping for added crunch.
  • To make it gluten-free, try substituting the flour with a 1:1 gluten-free baking blend.
  • If you prefer no raisins, replace them with chopped pineapple or dried cranberries for a different flavor.

Storage

Store the carrot cake coffee cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds to bring back moisture and warmth before serving.

How to Serve

The image shows a close-up of a square layered dessert with four visible layers. The top layer is a light brown crumbly crust with a white decorative icing lattice. Below that is a thick, smooth white creamy layer followed by a thin crumbly orange-brown middle layer. The next layer is a second light brown crust, and at the bottom, there is another thick white creamy layer. The dessert sits on a white plate with small black speckles, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Keep it covered tightly in the refrigerator and bring it to room temperature before serving.

Can I freeze this carrot cake coffee cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Coffee Cake Recipe

★★★★★

4.9 from 112 reviews
  • Author: Naomi
  • Total Time: 1 hour 25 minutes
  • Yield: 9 servings 1x
Print Recipe

Description

This Carrot Cake Coffee Cake is a delightful twist on the classic carrot cake, featuring a moist carrot cake base layered with creamy sweetened cream cheese and topped with a spiced crumb topping. Perfect for breakfast, brunch, or an afternoon treat, this cake combines warm spices like cinnamon and nutmeg with fresh orange zest and raisins for added depth of flavor. Baked to golden perfection, it delivers a satisfying balance of moistness and crumbly texture in every bite.

Ingredients

Scale

Crumb Topping

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

Cream Cheese Layer

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

Carrot Cake Batter

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

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees F. Line a 9×9 inch or 8×8 inch square baking pan with parchment paper and spray it lightly with nonstick cooking spray to prevent sticking.
  2. Prepare the Carrots: Finely grate the carrots and set them aside to be incorporated into the batter later.
  3. Make the Crumb Topping: In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon orange zest, and 1/4 teaspoon salt. Using two forks or a pastry cutter, cut in 1/4 cup room temperature butter until the mixture resembles pea-sized crumbs. Set this crumb topping mixture aside.
  4. Prepare the Cream Cheese Layer: In a separate large bowl, beat 12 oz. cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Add 1 egg and mix again until fully combined. Set aside.
  5. Mix Dry Ingredients for the Cake: In a medium bowl, whisk together 1 1/4 cups all-purpose 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 1/2 cup unsalted butter, 1/2 cup light brown sugar, and 1/2 cup brown sugar until smooth and fluffy.
  7. Add Wet Ingredients: To the creamed butter and sugar mixture, add 1 large egg and 1 teaspoon vanilla extract. Mix thoroughly to combine.
  8. Add 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 to create a smooth batter.
  9. Fold in Carrots and Raisins: Gently fold in the grated carrots and 1/3 cup raisins into the batter, ensuring even distribution.
  10. Assemble the Cake Layers: Spread the carrot cake batter evenly into the prepared pan. Carefully dollop and gently spread the cream cheese layer on top, avoiding the edges to prevent it from melting over the sides during baking.
  11. Add the Crumb Topping: Sprinkle the prepared crumb topping evenly over the cream cheese layer.
  12. Bake the Cake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
  13. Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack. Once cooled, slice into 9 servings and serve. Enjoy your delicious carrot cake coffee cake!

Notes

  • Use room temperature ingredients (butter, eggs, cream cheese) for smoother mixing and better texture.
  • You can substitute sour cream for yogurt if preferred.
  • Ensure not to spread the cream cheese layer too close to the edges to avoid it melting off during baking.
  • For a nut-free version, omit any optional nuts; the recipe as is contains none.
  • Store any leftovers covered in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: carrot cake, coffee cake, cream cheese layer, crumb topping, baked dessert, spiced cake, carrot coffee cake, cinnamon, nutmeg, moist cake

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆