Introduction

This Carrot Cake Coffee Cake is a delightful twist on a classic, combining moist carrot cake with a creamy cream cheese layer and a crunchy crumb topping. Perfect for breakfast or an afternoon treat, it offers warm spices and sweet orange zest in every bite.

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 degrees F and line a 9×9 or 8×8 inch square pan with parchment paper. Spray the paper with nonstick spray for easy removal.
Step 2: Grate the carrots finely and set them aside for the batter.
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 1/4 cup butter using two forks or a pastry cutter until the mixture resembles pea-sized crumbs. Set aside.
Step 4: Prepare the cream cheese layer by beating 12 oz. cream cheese, 1/2 cup white sugar, and 1 teaspoon vanilla extract in a large bowl until smooth. Add 1 egg and blend 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 another 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 creamed mixture and mix well.
Step 8: Alternate adding the dry ingredient mixture and 1/2 cup plain yogurt, starting and ending with the dry mixture. 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 mixture over the carrot batter, avoiding the edges.
Step 11: Sprinkle the crumb topping evenly over the cream cheese layer.
Step 12: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
Step 13: Allow the cake to cool completely in the pan on a wire rack before slicing and serving.

Tips & Variations

For extra moisture, substitute yogurt with sour cream or buttermilk.
Add chopped walnuts or pecans to the crumb topping for a nutty crunch.
Use golden raisins or dried cranberries for a different flavor profile.
Make sure all dairy ingredients are at room temperature to ensure a smooth batter.

Storage

Store the carrot cake coffee cake covered in the refrigerator for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat individual slices gently in the microwave for 15-20 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the butter with a plant-based margarine and use dairy-free cream cheese and yogurt alternatives, but the texture and flavor may vary slightly.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Avoid baking too long to keep the cake moist.

Carrot Cake Coffee Cake Recipe

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★★★★★

4.4 from 96 reviews

This Carrot Cake Coffee Cake is a delightful twist on the classic carrot cake, featuring a moist carrot cake base layered with a creamy sweetened cream cheese filling and topped with a cinnamon-spiced crumb topping. Perfect for breakfast, brunch, or an afternoon treat with coffee, this cake combines warm spices, grated carrots, raisins, and a luscious cream cheese layer for a rich and satisfying flavor experience.

Author: Sophie
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 9 servings 1x
Category: Coffee Cake
Method: Baking
Cuisine: American

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

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 the oven: Preheat your oven to 350 degrees F (175 degrees C). Line either a 9×9 inch or 8×8 inch square baking pan with parchment paper and spray it with nonstick spray to prevent sticking.
Grate carrots: Finely grate the carrots and set them aside, preparing them for 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, 1/4 teaspoon salt, and 1 tablespoon orange zest. Cut in 1/2 cup (1 stick) unsalted butter using two forks or a pastry cutter until the mixture resembles pea-sized crumbs. Set aside.
Prepare cream cheese layer: In a separate large bowl, beat 12 oz. cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Add 1 egg and continue mixing until fully combined. Set this mixture aside.
Mix 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 aside.
Cream butter and sugars: In a large bowl, cream together 1/4 cup unsalted butter, 1/2 cup brown sugar, and 1/2 cup white granulated sugar until smooth and light.
Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
Add dry ingredients and yogurt: Alternately add the dry ingredients and 1/2 cup plain yogurt (or sour cream) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to maintain a tender crumb.
Add carrots and raisins: Fold in the grated carrots and 1/3 cup raisins until evenly distributed throughout the batter.
Assemble the cake: Spread the carrot cake batter evenly into the prepared pan. Carefully spoon and spread the cream cheese mixture on top of the carrot batter, avoiding the edges to prevent it from leaking out during baking.
Add crumb topping: Sprinkle the prepared crumb topping evenly over the cream cheese layer.
Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
Cool: Allow the cake to cool completely in the pan on a wire rack. Once cooled, slice and serve.

Notes

Using room temperature ingredients (butter, eggs, cream cheese) helps to ensure a smooth batter and cream cheese filling.
You can substitute plain yogurt with sour cream for a slightly tangier flavor and extra moisture.
Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender.
The orange zest in the crumb topping adds a fresh citrus note that complements the warm spices and carrots.
Store leftover cake covered in the refrigerator to keep the cream cheese layer fresh.
This coffee cake pairs wonderfully with a hot cup of coffee or tea for breakfast or afternoon snack.

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