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

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!

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