Carrot Cake Coffee Cake

by Haley // April 1, 2025

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This carrot cake coffee cake is the best of both worlds—warm spices, a tender crumb, and a crunchy streusel topping in every bite. Whether for breakfast, brunch, or dessert, this cozy treat is sure to be a new favorite!

Slice of carrot cake coffee cake on a white plate with a fork.

Carrot cake meets coffee cake in this irresistible mashup! I always like to make a unique carrot cake brunch treat for Easter, like carrot cake donuts or carrot cake pancakes. This year it’s carrot coffee cake, and it’s such a delicious Easter brunch treat. This cake recipe combines cozy spices and a soft crumb with that classic carrot cake flavor. Moist, spiced, and finished with a cream cheese glaze that adds the perfect amount of sweetness, it’s a treat everyone will be coming back for seconds (or thirds!).

Table of Contents

Why You’ll Love This Recipe

Two desserts in one. This carrot cake coffee cake recipe blends the warm spices and moist texture of carrot cake with the sweet, buttery crumb topping and glaze of coffee cake.
Incredibly moist & flavorful. Thanks to freshly grated carrots, warm cinnamon, sour cream and a touch of vanilla, every bite is tender and packed with delicious homemade flavor.
That irresistible crumb topping. The streusel topping adds the perfect crunch, making this coffee cake even more amazing with its buttery, slightly sweet texture.
Perfect for any occasion. Whether it’s Easter brunch, a baby shower or a weekend treat, this cake fits any moment beautifully.

Ingredient Notes

Carrot coffee cake ingredients in small bowls.

Streusel

All-purpose flour: Forms the base of the crumbly topping.
Light brown sugar: Adds sweetness with a hint of molasses flavor.
Ground cinnamon: Brings warm spice that complements the carrot cake.
Salt: Enhances the overall flavor balance.
Unsalted butter: Creates a rich, buttery crumb when mixed with the dry ingredients.

Cake

All-purpose flour: Provides the structure for the cake.
Baking powder & baking soda: Work together to create a light, fluffy texture.
Spices: Ground cinnamon & nutmeg give the cake its signature warm, spiced flavor.
Unsalted butter: Adds moisture and richness.
Sugar: A combination of granulated sugar and light brown sugar provide the perfect balance of sweetness and depth.
Eggs: Bind the ingredients together while adding structure.
Vanilla extract: Adds warm, sweet flavor.
Full-fat sour cream: Makes the cake extra moist and tender.
Shredded carrots: The star ingredient, adding sweetness, moisture, and texture.

Cream Cheese Glaze

Cream cheese: Creates a creamy, tangy glaze that pairs perfectly with the cake.
Butter: Adds richness and smoothness.
Vanilla extract: Rounds out the flavor with a sweet, aromatic touch.
Confectioners’ sugar: Sweetens the glaze while keeping it silky.
Milk: Helps thin the glaze to the perfect drizzling consistency.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Nutty crunch: Stir in 1/3 cup chopped walnuts or pecans into the streusel or batter for added texture and flavor.

Raisin or coconut twist: Add a 1/2 cup of raisins or shredded coconut to the batter for extra sweetness and chewiness.

Healthier swap: Use Greek yogurt instead of sour cream for a slightly lighter version with added protein.

How to Make Carrot Cake Coffee Cake

Mixing ingredients to make carrot coffee cake.

Make the streusel. In a small bowl, whisk together flour, brown sugar, cinnamon and salt. Cut the butter into the mixture using a pastry blender (or two forks). Set aside in the refrigerator.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
Using an electric mixer, beat melted butter, sugar and brown sugar together until light in color. Mix in eggs one at a time, then mix in the vanilla.

Making and assembling a carrot cake coffee cake.

With the mixer on low, add half of the flour mixture and mix just until combined. Add the sour cream and mix until incorporated. Add remaining flour mixture and mix just until combined.
Fold in the shredded carrots.
Pour the batter into prepared pan and spread into an even layer. Sprinkle the streusel mixture over the top. Bake at 350°F for 50 to 60 minutes. Allow cake to cool in the pan for 10 minutes, then release the sides of the pan.
Place cream cheese and butter in a microwave safe bowl. Heat on 50% power level for 60 to 90 seconds or until smooth. Add the confectioners’ sugar and vanilla. Mix until combined. Drizzle glaze over cooled cake. Slice and serve.

Expert Tips

Finely shred the carrots. Use a fine grater to shred the carrots so they blend seamlessly into the batter and keep the cake moist. Do not use pre-shredded carrots as they do not have as much moisture.

Room temperature ingredients. Ensure eggs, sour cream, and butter are at room temperature for a smoother batter and better texture for the cake.

Don’t over-mix the batter. Stir until just combined to keep the cake light and fluffy—overmixing can create a dense texture.

Make Ahead & Storage Tips

Store carrot cake coffee cake at room temperature for 2 days or in the refrigerator for 5 days. Once the cake has cooled, wrap the pan tightly with aluminum foil or plastic wrap. If you are making this cake ahead of time for an event or entertaining, wait to make the glaze until you are ready to serve.

To freeze the cake, cool completely and leave it uncut and wrap the entire pan in aluminum foil or plastic wrap. A double layer of wrap will keep any moisture out. Store in a flat surface in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.

Recipe FAQs

Can I use pre-shredded carrots?

Freshly shredded carrots are best because they are more moist and blend into the batter better. Pre-shredded store-bought carrots can be drier and firmer, which may affect the cake’s texture.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. You can also gently press the center of the cake—if it springs back, it’s ready!

Can I use a different pan?

Yes, if you don’t have a springform pan, you can use either a round or square 8×8-inch or 9×9-inch pan. If using an 8-inch round pan or 8×8-inch square pan, it may take a little longer to bake.