This carrot cake coffee cake is a soft carrot cake topped with a cream cheese layer. It is topped with a cinnamon crumble and vanilla icing. It is perfect for Easter or spring!
This delicious coffee cake has all the great flavors of a carrot cake! It is the best way to start your day on Easter or any special occasion in spring! This soft cake is inspired by the best carrot cake recipe and pumpkin coffee cake.
Here is why carrot coffee cake is so good
The warm spice flavors of carrot cake combined with cream cheese frosting make it the perfect combination with coffee cake!
- Carrot cake flavor: This coffee cake uses the same spices as a carrot cake and shredded carrots in it to match the flavor of the classic cake.
- Cream cheese layer: The cream cheese topping on the cake brings the sweet and tangy flavor that pairs so well with carrot cake.
- Cinnamon crumble topping: The cinnamon crumble topping that coffee cakes use adds a nice crunch and complements the carrot cake with the cinnamon flavor.
This delicious coffee cake will brighten your Easter morning, guaranteed!
Tips for making carrot cake coffee cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: The cream cheese needs to be room temperature to mix well. Cold cream cheese can lead to lumps.
- Tip 2: Make sure not to compact your flour when scooping. I recommend using a spoon to scoop the flour into your measuring cup as pressing it into the flour and scooping against the side of the container can compact the flour and dry out your cake.
- Tip 3: Make sure to use fresh finely grated carrots. Most pre-shredded carrots are large and dried out, causing them to be tough and unpleasant in the cake.
How to assemble carrot cake coffee cake
To begin you need to make sure your parchment paper is in the cake pan across the bottom and up 2 sides. You will use this paper to easily remove the cake from the pan after baking.
Your first layer will be the carrot cake batter. Make sure to smooth it into an even layer with a spatula.
You will then need to add the cream cheese layer. Scoop dollops of cream cheese filling on the top spread as evenly as possible. Then, use an offset spatula to make this layer even and smooth as well.
Finally, spread the cinnamon crumble on top. When you take it out of the fridge there can be large chunks stuck together. Use your hands to break up the larger chunks and spread it over the cake.
You are now ready to bake the cake. Once it is baked let it cool completely before adding the vanilla icing.
When adding the icing I use a spoon to drizzle it on the top.
Coffee Cake FAQ's
Can this be made in other sizes of cake pan?
Double this recipe for a 9X13 pan. I would not recommend using a smaller pan, such as an 8X8 as the amount of batter would overflow the pan.
Can this be made into muffins?
Yes! You can make this into 24 muffins. They will bake for approximately 16-20 minutes.
Can I use pre-shredded carrots for this carrot cake batter?
I do not recommend using pre-shredded carrots for any carrot cake batter as they are larger chunks of carrot and more dried out than fresh grated carrots. This will leave tough chunks of carrot in your dessert.
For more carrot cake recipes, check out my
- Carrot Cake Cheesecake
- The Best Carrot Cake
- Carrot Cake Cinnamon Rolls
- Carrot Cake Cookies
- Mini Carrot Cake
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Carrot Cake Coffee Cake
Ingredients
Cinnamon Crumble
- ¾ cup All-purpose flour
- ⅔ cup Brown sugar packed light or dark
- 2 teaspoon Ground cinnamon
- 6 tablespoon Unsalted butter melted
Cream Cheese Layer
- 12 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- 1 tablespoon All-purpose flour
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
Carrot Cake
- 2 cups All-purpose flour
- 1 teaspoon Baking polwder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ½ cup Oil canola or vegetable
- ½ cup White granulated sugar
- ½ cup Brown sugar packed light or dark
- 1 teaspoon Pure vanilla extract
- ½ cup Sour cream room temperature or greek yogurt
- 2 Large eggs room temperature
- ¼ cup Milk room temperature
- 2 cups Grated carrots 4 medium carrots
Vanilla Icing
- 1 cup Powdered sugar
- 2 tablespoon Milk
- 1 teaspoon Pure vanilla extract
Instructions
Cinnamon Crumble
- In a small bowl, mix flour, brown sugar, cinnamon, and melted butter. Mix using a fork. Place in the fridge while you make everything else.¾ cup All-purpose flour, ⅔ cup Brown sugar, 6 tablespoon Unsalted butter, 2 teaspoon Ground cinnamon
- Preheat the oven to 350℉. Spray a 9X9-inch baking pan with baking spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
Cream Cheese Layer
- In a small bowl using a hand mixer, beat the cream cheese and sugar on high speed for 1 minute. Add in the vanilla and flour and mix until combined. Add in the egg and mix on low speed until just combined. Set aside.12 oz Cream cheese, ¼ cup White granulated sugar, 1 tablespoon All-purpose flour, 1 teaspoon Pure vanilla extract, 1 Large egg
Carrot Cake
- In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.2 cups All-purpose flour, 1 teaspoon Baking polwder, ½ teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ½ teaspoon Ground ginger
- In a large separate bowl, add the oil, sugar, brown sugar, vanilla, sour cream, eggs, milk, and grated carrots. Whisk until combined.½ cup Oil, ½ cup White granulated sugar, ½ cup Brown sugar, 1 teaspoon Pure vanilla extract, ½ cup Sour cream, 2 Large eggs, 2 cups Grated carrots, ¼ cup Milk
- Add in the dry ingredients. Switch to a rubber baking spatula and mix in the dry ingredients until combined.
- Pour the carrot cake batter into the pan, spread evenly. Use a small cookie scoop to dollop the cream cheese layer evenly across the pan. Use an offset icing spatula to spread it evenly. Take the crumble out of the fridge, break the large chunks with your hands, and sprinkle across the cream cheese layer.
- Bake for 50-55 minutes. Bake until a toothpick inserted comes out with no carrot cake batter.
- Let the cake sit in the hot pan for 20 minutes before transferring to a cooling rack. Cool completely before decorating.
Vanilla Icing
- In a small bowl, add the powdered sugar (make sure it is sifted!), milk, and vanilla. Whisk until it is a pourable consistency.1 cup Powdered sugar, 2 tablespoon Milk, 1 teaspoon Pure vanilla extract
- Drizzle the icing over the top of the crumble. This cake is best when cold because of the cream cheese layer.
Lisa Barger says
Hi! I love all of your recipes! Can't wait to try some! Thank you!