Carrot Cake Coffee Cake

Introduction

Carrot Cake Coffee Cake is a delightful twist on the classic dessert. It combines the warmth and sweetness of carrot cake with the rich creaminess of a coffee cake. Perfect for breakfast, brunch, or an afternoon treat, this recipe will surely become a favorite.

Why Make This Recipe

You should make this Carrot Cake Coffee Cake because it’s simple, delicious, and offers a unique take on traditional cakes. The combination of spices, sweet carrots, and creamy layers creates a perfect blend of flavors. Plus, it’s great for sharing with family and friends!

How to Make Carrot Cake Coffee Cake

Ingredients:

1/4 cup unsalted butter (room temperature)
1/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (adjust to taste)
1/4 teaspoon nutmeg (optional)
1/4 cup unsalted butter (room temperature)
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg (room temperature)
1 1/2 teaspoons vanilla extract
1/2 cup plain yogurt
7 oz. finely grated carrots
8 oz. cream cheese (room temperature)
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (175°C) and line an 8 x 8-inch square pan with parchment paper, spraying it with nonstick spray.
Grate the carrots finely and set aside.
For the Cinnamon Crumb Topping: In a small bowl, whisk together 3/4 cup flour, 1/4 cup light brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in the 1/4 cup of butter until it resembles sandy crumbs. Form large clumps and crumble into pea-sized bits.
For the Cream Cheese Layer: In a medium bowl, beat 8 oz. cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Add the egg and mix well, ensuring no lumps remain. Set aside.
For the Carrot Cake Batter: In a small bowl, whisk together 1 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and optional nutmeg. In a large bowl, cream together 1/4 cup butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar until smooth. Add 1 large egg and 1 1/2 teaspoons vanilla; mix until combined. Alternate adding the dry ingredients and yogurt, folding in the grated carrots.
Spread the carrot cake batter in the prepared pan, layer the cream cheese mixture on top, and sprinkle the crumb topping over it.
Bake for 50-60 minutes until a toothpick comes out clean with a few moist crumbs. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.

How to Serve Carrot Cake Coffee Cake

Serve the Carrot Cake Coffee Cake warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also top it with a dusting of powdered sugar for an extra touch!

How to Store Carrot Cake Coffee Cake

Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, keep it in the fridge for up to a week. You can also wrap it tightly and freeze it for up to 3 months.

Tips to Make Carrot Cake Coffee Cake

Make sure your butter and eggs are at room temperature for a better texture.
Freshly grated carrots give the best flavor and moisture.
Feel free to adjust the spices according to your taste, especially the cinnamon and nutmeg.

Variations

You can add nuts like walnuts or pecans for extra crunch. Raisins or pineapple can also be folded into the carrot batter for added sweetness.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. You might want to use half whole wheat and half all-purpose for a better balance.
How do I know when the coffee cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I substitute yogurt with something else?
Yes, you can use sour cream or applesauce as a substitute for yogurt.

Enjoy making and sharing this amazing Carrot Cake Coffee Cake!