Get the Recipe: Carrot Cake Coffee Cake
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!
Ingredients
Streusel
- ½ cup (62 g) all-purpose flour
- ½ cup (100 g) light brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons (56 g) unsalted butter,, room temperature and cubed
Cake
- 2 cups (250 g) all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (113 g) unsalted butter, melted
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (66 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 g) full-fat sour cream, room temperature
- 2 cups finely shredded carrots
Cream Cheese Glaze
- ½ cup (113 g) cream cheese,, room temperatire
- 2 Tablespoons (29 g) butter, room temperature
- ¼ teaspoon pure vanilla extract
- 1 cup (120 g) confectioners’ sugar
- 1 to 2 tablespoons milk
Instructions
Streusel
- In a small bowl, whisk together flour, brown sugar, cinnamon and salt. Cut the butter into the mixture using a pastry blender (or your hands) until the mixture forms coarse crumbs and resembles sand. It will seem dry at first, but keep working in the butter and it will come together. Place the bowl in the refrigerator to keep cold while you prepare the batter.
Cake
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat melted butter, sugar and brown sugar together until light in color and butter is absorbed, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla. Scrape down the sides and bottom of the bowl as necessary.
- 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.
Assembly
- Pour the batter into prepared pan. Use an off-set spatula or knife to spread evenly across the bottom of the pan. Sprinkle the streusel mixture evenly over the top.
- Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cake to cool for 10 minutes, then run a butterknife around the edge and release the sides of the pan. Cool for 30 minutes if serving warm.
Glaze
- Place cream cheese and butter in a microwave safe bowl. Heat on 50% power level for 60 to 90 seconds or until smooth and easy to stir. Add the confectioners’ sugar and vanilla. Mix until combined. If needed, add milk for a thinner consistency.
- Drizzle glaze over cooled cake. Slice and serve.
Notes
Carrots have more moisture when they are shredded prior to using. Do not use pre-shredded carrots from the store.
Store coffee cake at room temperature for 2 days or in the fridge for 5 days. Once cooled, wrap tightly in foil or plastic wrap. If making ahead, add the glaze just before serving.
To freeze, cool completely, wrap the uncut cake in two layers of foil or plastic, and store for up to 3 months. Defrost in the fridge before serving.
Serving: 1slice, Calories: 384kcal, Carbohydrates: 52g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 72mg, Sodium: 194mg, Potassium: 191mg, Fiber: 1g, Sugar: 33g, Vitamin A: 3655IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 1mg