Carrot Cake Coffee Cake
Carrot Cake Coffee Cake is a delicious combo of carrot cake, coffee cake, and a cheesecake. Moist and flavorful carrot cake topped with a cheesecake layer and crunchy cinnamon streusel crumb topping is perfect for Easter brunch or any spring breakfast or snack. A slice of this delicious Carrot Cake Coffee Cake with a cup of coffee or a tea is a great way to start a day.
Classic carrot cake just isn’t carrot cake without cream cheese. But instead of a frosting, you can add cream cheese layer right in the cake and bake it all together. The crumb topping makes this carrot cake something special. This cake is perfectly sweet and tangy with warm cinnamon and nutmeg aroma.
Ingredients
Cinnamon Crumb Topping:
¼ cup (56 grams) unsalted butter-room temperature
¼ cup (50 grams) light brown sugar
¾ cup (95 grams) all-purpose flour
¼ teaspoon salt
½ teaspoon cinnamon
Carrot Cake:
1 ¼ cups (160 grams) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon (or more to taste)
¼ teaspoon nutmeg (optional)
¼ cup (56 grams) unsalted butter-room temperature
½ cup (100 grams) light brown sugar
½ cup (100 grams) granulated sugar
1 large egg-room temperature
1 ½ teaspoons vanilla
½ cup plain yogurt
7 oz. (200 grams) finely grated carrots
Cream Cheese Layer:
8 oz. (220 grams) cream cheese -room temperature
¼ cup (50 grams) granulated sugar
1 egg
1 teaspoon vanilla
Instructions
Preheat oven to 350° and line 8 x 8 inches square pan with parchment paper and spray with nonstick spray.
First, grate carrots and set aside.
To make the crumb topping, whisk together flour, sugar, cinnamon and salt. Using two forks or a pastry cutter, cut in the butter. If the mixture looks sandy, squeeze it with your hands in large clumps, then crumble with your fingers in pea-sized crumbs.
For the cream cheese layer, beat cream cheese, sugar and vanilla until smooth. Add in egg and mix until no lumps remain, then set aside.
In a small bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
In a large bowl, cream butter and sugars together until smooth.
Add in eggs and vanilla and mix well.
Alternate adding the dry mixture with the yogurt ( ½ of dry ingredients-yogurt-remaining ½ of dry ingredients) and mix until evenly combined.
Finally, mix in carrots. Spread the mixture in a prepared pan.
Gently spread cream cheese mixture on top (don’t go all the way to the edges).
Sprinkle crumb mixture on top of cream cheese mixture.
Bake for 50-60 min or until toothpick comes out clean with just a few moist crumbs attached.
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