Introduction

This Carrot Cake Coffee Cake combines the rich flavors of carrot cake with a moist coffee cake texture, layered with a creamy cheesecake center and topped with a spiced crumb. Perfect for breakfast, brunch, or an indulgent snack with your morning coffee.

Carrot Cake Coffee Cake Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter (room temperature)
1/2 cup light brown sugar (or dark)
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon orange zest
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup unsalted butter (room temperature)
1/2 cup brown sugar
1/2 cup white granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
1/2 cup plain yogurt (or sour cream)
7 oz. finely grated carrots
1/3 cup raisins
12 oz. cream cheese (room temperature)
1/2 cup white granulated sugar
1 egg
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×9-inch or 8×8-inch square pan with parchment paper and spray with nonstick spray.
Step 2: Grate the carrots finely and set them aside.
Step 3: Make the crumb topping by whisking together 1 1/2 cups flour, 1/2 cup white sugar, 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon orange zest, and 1/4 teaspoon salt in a large bowl. Cut in 1/2 cup unsalted butter using two forks or a pastry cutter until the mixture resembles pea-sized crumbs. Set aside.
Step 4: For the cream cheese layer, beat 12 oz. cream cheese, 1/2 cup white sugar, and 1 teaspoon vanilla extract in a large bowl until smooth. Add 1 egg and mix until combined. Set aside.
Step 5: In a medium bowl, whisk together 1 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set aside.
Step 6: In a large bowl, cream 1/2 cup unsalted butter with 1/2 cup brown sugar and 1/2 cup white granulated sugar until smooth.
Step 7: Add 1 large egg and 1 teaspoon vanilla extract to the butter and sugar mixture, mixing well.
Step 8: Alternate adding the dry flour mixture and 1/2 cup yogurt to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Step 9: Fold in the grated carrots and 1/3 cup raisins. Spread this batter evenly into the prepared pan.
Step 10: Carefully spread the cream cheese layer over the carrot batter, avoiding the edges to prevent leaking.
Step 11: Sprinkle the crumb topping evenly over the cream cheese layer.
Step 12: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
Step 13: Cool the cake in the pan on a wire rack before slicing and serving.

Tips & Variations

Using room-temperature ingredients ensures smooth mixing and a better texture.
Substitute raisins with chopped nuts for added crunch.
Orange zest adds a fresh brightness, but you can omit it if you prefer.
Try adding a teaspoon of ground ginger for extra warmth in the spice mix.

Storage

Store the cake covered in the refrigerator for up to 4 days. It can be wrapped tightly in plastic wrap or stored in an airtight container. Reheat slices gently in the microwave for about 15 seconds to enjoy a soft and warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sour cream instead of yogurt?

Yes, sour cream can be used as a substitute for yogurt and will provide a similar moist texture and tangy flavor.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. It’s done when the toothpick comes out mostly clean with just a few moist crumbs attached, not wet batter.

Carrot Cake Coffee Cake Recipe

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★★★★★

4.6 from 58 reviews

This Carrot Cake Coffee Cake is a deliciously moist and flavorful dessert combining the warm spices of cinnamon and nutmeg with the freshness of grated carrots and a creamy cream cheese layer. Topped with a crumbly, buttery topping enlivened with orange zest, it’s perfect for breakfast, brunch, or a sweet coffee break treat.

Author: Daniel
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 9 servings 1x
Category: Coffee Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crumb Topping

1/2 cup unsalted butter (room temperature)
1/2 cup light brown sugar (or dark)
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon orange zest

Carrot Cake Batter

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup unsalted butter (room temperature)
1/2 cup brown sugar
1/2 cup white granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
1/2 cup plain yogurt (or sour cream)
7 oz. finely grated carrots
1/3 cup raisins

Cream Cheese Layer

12 oz. cream cheese (room temperature)
1/2 cup white granulated sugar
1 egg
1 teaspoon vanilla extract

Instructions

Preheat: Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×9 inch or 8×8 inch square pan by lining it with parchment paper and spraying it with nonstick spray to prevent sticking.
Grate: Finely grate 7 ounces of carrots and set them aside for later use in the cake batter.
Make Crumb Topping: In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup light brown 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 1/2 cup room temperature unsalted butter until the mixture resembles pea-sized crumbs. Set this crumb topping mixture aside.
Create Cream Cheese Layer: In another bowl, beat 12 oz cream cheese, 1/2 cup white sugar, and 1 teaspoon vanilla extract until smooth. Add 1 egg and mix until fully combined. Set aside for later layering.
Prepare Dry Ingredients for Cake: In a medium bowl, whisk together 1 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set this dry mix aside.
Cream Butter and Sugars: In a large bowl, cream together 1/4 cup unsalted butter (room temperature), 1/2 cup brown sugar, and 1/2 cup white granulated sugar until the mixture is smooth and fluffy using a mixer or wooden spoon.
Add Egg and Vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract into the creamed butter and sugars until well incorporated.
Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and 1/2 cup plain yogurt to the butter mixture, starting and ending with the dry ingredients. Mix until just combined without overmixing to keep the cake tender.
Add Carrots and Raisins: Fold in the finely grated carrots and 1/3 cup raisins into the batter until evenly distributed.
Spread Batter: Pour and spread the carrot cake batter evenly into the prepared pan, smoothing the top.
Add Cream Cheese Layer: Carefully spread the cream cheese mixture over the carrot batter layer, avoiding the edges to prevent it from leaking during baking.
Top with Crumb Topping: Sprinkle the prepared crumb topping evenly over the cream cheese layer to create a crunchy, flavorful crust.
Bake: Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving to allow layers to set.

Notes

For moist cake, ensure carrots are finely grated and do not overmix the batter.
Use room temperature ingredients for best results.
The cake can be stored in an airtight container in the refrigerator for up to 3 days.
You can substitute raisins with chopped walnuts or pecans if preferred.
For a tangier flavor, use sour cream instead of yogurt.
Make sure to avoid spreading cream cheese layer too close to the pan edges to prevent leakage during baking.

Keywords: carrot cake, coffee cake, crumb topping, cream cheese layer, breakfast cake, spiced cake