Description
A delightful twist on classic carrot cake, this Carrot Cake Coffee Cake combines sweetness and warmth, making it perfect for breakfast, brunch, or as an afternoon treat.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Serve warm or at room temperature, ideally paired with coffee or tea. A dusting of powdered sugar on top can add an extra touch!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: carrot cake, coffee cake, dessert recipe, brunch, sweet treat