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!
Servings: 16 slices
Calories: 372kcal
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.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 372kcal | Carbohydrates: 52g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 184mg | Potassium: 96mg | Fiber: 1g | Sugar: 26g | Vitamin A: 472IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg