Carrot Cake Coffee Cake

Carrot Cake Coffee Cake is a delightful combination of fluffy coffee cake and the sweet, earthy goodness of carrot cake. This recipe features a moist texture that embraces cinnamon, nutmeg, and the warmth of freshly grated carrots, making it an irresistible treat for any time of the day. The soft layers and hint of cream cheese icing give it that perfect balance of flavor, elevating it beyond ordinary coffee cake. It’s the kind of cake that’ll have your friends and family flocking to the kitchen, leaving you with a full heart and an empty platter.

I first discovered this delightful recipe during a cozy gathering with friends, where the aroma of spices dominated the air. As soon as I tasted it, I was hooked! The combination of the moist, spiced cake and the creamy frosting simply melted in my mouth. Since then, this Carrot Cake Coffee Cake has become a staple in my kitchen, not just for special occasions but for quick breakfasts and afternoon snacks too. Trust me, once you try it, you’ll understand why this recipe is at the top of my go-to list!

How to Make Carrot Cake Coffee Cake

1. Preheat your oven: Set it to 350°F (175°C) and grease a 9-inch round cake pan.
2. Prepare the dry ingredients: In a bowl, whisk together ¾ cup all-purpose flour, ½ cup packed dark brown sugar, ¼ tsp ground cinnamon, and ¼ tsp salt until well combined. Set aside.
3. Mix the wet ingredients: In another bowl, cream together 5 tbsp softened unsalted butter with ½ cup light brown sugar and ¼ cup granulated sugar until fluffy. Add the egg, ⅓ cup sunflower oil, and ½ cup full-fat plain yogurt, mixing until smooth.
4. Combine dry and wet ingredients: Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
5. Add spices and carrots: Mix in 1 ⅓ cups all-purpose flour, 1 tsp ground cinnamon, ¼ tsp allspice, ¼ tsp ground ginger, ⅛ tsp nutmeg, 1 tsp baking powder, ¼ tsp baking soda, and another pinch of salt. Fold in 1 cup grated carrots until evenly distributed.
6. Transfer to pan: Spoon the batter into the prepared cake pan and smooth the top.
7. Bake: Place in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and edges start to turn golden brown.
8. Cool: Allow the cake to cool for about 10-15 minutes in the pan before transferring it to a wire rack to cool completely.
9. Prepare the frosting: In a bowl, beat together ½ cup powdered confectioner’s sugar, 2 tbsp softened cream cheese, 2 tbsp whole milk, ½ tsp vanilla extract, and a pinch of salt until smooth and creamy.
10. Frost the cake: Once the cake is completely cool, spread the frosting evenly on top and enjoy a slice!

Storing & Reheating

Store your Carrot Cake Coffee Cake at room temperature for up to two days, loosely covered with plastic wrap or in an airtight container. If you want to keep it longer, refrigerate it for up to a week. For longer-term storage, wrap individual slices well in plastic wrap and freeze them for up to three months. When you’re ready to enjoy, simply thaw at room temperature or pop it in the microwave for about 10-15 seconds for a cozy, soft treat.

Sometimes, trying out new recipes can be intimidating, but let this Carrot Cake Coffee Cake be an exception. With its simple ingredients and minimal steps, it’s a recipe that can be mastered quickly and will definitely impress your family and friends. Encourage your creativity by adding nuts or raisins, or trying a different frosting, like a lemon glaze for a tangy twist.

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can prepare the cake a day in advance. Just store it covered at room temperature or in the fridge. Frost it right before serving to keep the frosting fresh and creamy.

Can I use different types of flour?

If you prefer whole wheat or gluten-free flour, both can be used in this recipe. Just remember that whole wheat may make the cake denser; consider mixing it with regular flour for lighter texture. For gluten-free, a 1:1 gluten-free baking flour works well.

How do I know the cake is done?

The best way to check is using the toothpick test. Insert a toothpick in the center of the cake; it should come out clean or with a few crumbs clinging to it, but not wet batter.

Can I freeze the cake?

Yes, this coffee cake freezes wonderfully! Just make sure it’s completely cooled before wrapping it tightly in plastic wrap. For best results, consume it within three months for optimal taste and texture.

Carrot Cake Coffee Cake

Recipe Author: Grace

This Carrot Cake Coffee Cake brings together the comforting flavors of spices and carrots, topped with a crumb crust and rich cream cheese icing. Perfect for any occasion!

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• Prep Time 25 minutes
• Cook Time 35 minutes
• Yield 10 servings 1x

Ingredients

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• ¾ cup (105g) all-purpose flour
• ½ cup (110g) packed dark brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp salt
• 5 tbsp (70g) unsalted butter, softened
• 1 cup (120g) finely grated carrots
• 1 ⅓ cups (190g) all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 large egg, at room temperature
• ½ cup (110g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• ⅓ cup (60ml) sunflower oil
• ½ cup (120ml) full fat plain yogurt
• ½ cup (60g) powdered confectioner’s sugar
• 2 tbsp (28g) cream cheese, softened
• 2 tbsp (30ml) whole milk
• ½ tsp pure vanilla extract
• pinch of salt

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Instructions

1. Preheat the oven to 350°F. Line the base of an 8-inch round non-stick springform pan with parchment paper and butter the sides.
2. Make the crumb topping by mixing flour, brown sugar, cinnamon, and salt in a bowl. Add the butter and blend until the mixture forms clumps. Set aside.
3. Grate the carrots and measure them. Set aside.
4. Sift together flour, spices, baking powder, baking soda, and salt in a bowl.
5. In a large bowl, whisk together egg, brown sugar, granulated sugar, oil, and yogurt until smooth. Stir in the grated carrots, then fold in the dry ingredients until just combined.
6. Spread the batter into the prepared pan and sprinkle with the crumb topping. Bake for 35-40 minutes or until a toothpick comes out clean. Cool for 30 minutes covered with foil.
7. Remove the sides of the pan and transfer to a plate.
8. For the icing, mix cream cheese and powdered sugar until smooth, then gradually mix in cream, vanilla, and salt. Drizzle over the cake and serve warm or at room temperature.

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Notes

For a richer flavor, let the cake cool completely before icing it.
This cake can be stored in an airtight container for up to 3 days.
If you prefer a lighter flavor, reduce the spices in the batter.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 18g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 47mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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