Carrot Cake Coffee Cake
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.
My favorite part about this coffee cake is the cream cheese layer. It allows you to have carrot cake and cheesecake in one!
I have tips and tricks and process photos to easily help you make this recipe! If you love coffee cake desserts, you have to try my chocolate chip coffee cake.
Tips for 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.
Assembling the cake
FAQ’s
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.
Yes! You can make this into 24 muffins. They will bake for approximately 16-20 minutes.
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.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Storing and Freezing
Store this cake in an airtight container in the fridge up to 5 days.
Freeze the cake in an airtight container. I recommend cutting it into squares first. Freeze up to 30 days.
For more carrot cake recipes, check out my
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.
Carrot Cake Coffee Cake
Ingredients
Cinnamon Crumble
- 3/4 cup All-purpose flour
- 2/3 cup Brown sugar, packed light or dark
- 2 tsp Ground cinnamon
- 6 TBSP Unsalted butter, melted
Cream Cheese Layer
- 12 oz Cream cheese, room temperature
- 1/4 cup White granulated sugar
- 1 TBSP All-purpose flour
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
Carrot Cake
- 2 cups All-purpose flour
- 1 tsp Baking polwder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Ground ginger
- 1/2 cup Oil, canola or vegetable
- 1/2 cup White granulated sugar
- 1/2 cup Brown sugar, packed light or dark
- 1 tsp Pure vanilla extract
- 1/2 cup Sour cream, room temperature or greek yogurt
- 2 Large eggs, room temperature
- 1/4 cup Milk, room temperature
- 2 cups Grated carrots, 4 medium carrots
Vanilla Icing
- 1 cup Powdered sugar
- 2 TBSP Milk
- 1 tsp 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.3/4 cup All-purpose flour, 2/3 cup Brown sugar, 6 TBSP Unsalted butter, 2 tsp 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, 1/4 cup White granulated sugar, 1 TBSP All-purpose flour, 1 tsp 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 tsp Baking polwder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/2 tsp Ground ginger
- In a large separate bowl, add the oil, sugar, brown sugar, vanilla, sour cream, eggs, milk, and grated carrots. Whisk until combined.1/2 cup Oil, 1/2 cup White granulated sugar, 1/2 cup Brown sugar, 1 tsp Pure vanilla extract, 1/2 cup Sour cream, 2 Large eggs, 2 cups Grated carrots, 1/4 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 TBSP Milk, 1 tsp Pure vanilla extract
- Drizzle the icing over the top of the crumble. This cake is best when cold because of the cream cheese layer.
The cooked parts of this tasted great. Some advice to those considering to make this: I followed the bake time in the recipe closely given the warnings about over baking. I even went on the long end of the suggested bake time at 55 min. The center of my cake was raw. So, trust your toothpick test and other visual cues.
I made this recently and it was delicious! The cake was moist and tasty. Highly recommended this recipe if you want a crowd pleaser of a dessert!
Hi! I love all of your recipes! Can’t wait to try some! Thank you!