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Carrot Cake Coffee Cake

Irresistibly Moist Carrot Cake Coffee Cake for Sweet Mornings

This Carrot Cake Coffee Cake combines fluffy layers with cream cheese, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Unsalted Butter room temperature
  • 1 cup Light/Dark Brown Sugar
  • 2 cups All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Cinnamon ground
  • 1/2 teaspoon Nutmeg freshly grated
  • 1 tablespoon Orange Zest optional
  • 2 teaspoons Baking Powder
  • 3 large Large Eggs room temperature
  • 2 teaspoons Vanilla Extract pure preferred
  • 1 cup Plain Yogurt/Sour Cream Greek yogurt optional
  • 2 cups Finely Grated Carrots fresh preferred
  • 1/2 cup Raisins optional
For the Cream Cheese Layer
  • 8 ounces Cream Cheese softened
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract pure preferred
  • 1 large Large Egg room temperature
For the Crumb Topping
  • 1 cup All-Purpose Flour sifted
  • 1/2 cup Brown Sugar light or dark
  • 1 teaspoon Cinnamon ground
  • 1/2 teaspoon Nutmeg freshly ground preferred
  • 1/4 teaspoon Kosher Salt
  • 1/2 cup Unsalted Butter cold, cubed

Equipment

  • Baking Pan
  • Mixing bowls
  • Whisk
  • spatula
  • pastry cutter
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 or 9x9 inch baking pan by lining it with parchment paper. Lightly spray the parchment with cooking oil.
  2. In a medium bowl, combine all-purpose flour, brown sugar, cinnamon, nutmeg, orange zest, and kosher salt. Cut in the cold butter until it resembles coarse crumbs.
  3. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Mix in the egg until just incorporated.
  4. In a large bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg. Cream room temperature butter with sugars until fluffy, then mix in egg and vanilla. Alternate adding dry ingredients with yogurt, folding in grated carrots and raisins.
  5. Spread the carrot cake batter evenly into your prepared pan, pour cream cheese mixture over it, swirl gently, and distribute crumb topping. Bake for 50-60 minutes.
  6. Allow to cool in the pan for 10 minutes, then slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better mixing. Check for doneness at 50 minutes.

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