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Cream Cheese Carrot Coffee Cake Recipe

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3.9 from 13 reviews

  • Author: Molly
  • Total Time: 1 hour 30 minutes
  • Yield: 9 servings

Description

This Cream Cheese Carrot Coffee Cake is a moist, spiced treat featuring grated carrots and a luscious cream cheese layer, topped with a crunchy brown sugar walnut crumble. Perfect for breakfast or an afternoon snack, it combines classic flavors with a creamy twist for an indulgent yet comforting dessert.

Ingredients

Brown Sugar Walnut Crumble

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (105g) light brown sugar, tightly packed
  • 1 tsp ground cinnamon
  • 1/4 cup (30g) finely chopped walnuts
  • 3 tbsp unsalted butter, melted

Carrot Coffee Cake

  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/3 cup (72g) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (105g) light brown sugar, tightly packed
  • 1/4 cup (62g) sour cream, room temp
  • 1 large egg, room temp
  • 2 tsp vanilla bean paste
  • 1 1/2 cups (230g) finely grated carrot, tightly packed

Cream Cheese Layer

  • 8 oz full fat cream cheese, room temp
  • 1/4 cup (50g) granulated sugar
  • 1/8 tsp orange zest (optional)
  • 1 tbsp all-purpose flour
  • 1 large egg, room temp

Icing (Optional)

  • 1/2 cup powdered sugar
  • 3/4 tbsp milk

Instructions

  1. Prepare Brown Sugar Walnut Crumble: In a small bowl, combine the flour, brown sugar, cinnamon, chopped walnuts, and melted butter. Mix until the mixture turns crumbly. Place the bowl in the refrigerator to chill while preparing the rest of the recipe.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8×8 inch square baking dish and line it with parchment paper for easy removal.
  3. Mix Dry Ingredients for Cake: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ground ginger. Set aside.
  4. Grate Carrots: Using the small holes of a box grater, finely grate the carrots. Pack the grated carrots tightly into a measuring cup to ensure accuracy.
  5. Combine Wet Ingredients for Cake: In a large mixing bowl, use a rubber spatula to mix the vegetable oil, granulated sugar, light brown sugar, sour cream, one egg, vanilla bean paste, and grated carrots until smooth and well combined.
  6. Add Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients. Gently fold together until fully incorporated. Set the batter aside.
  7. Prepare Cream Cheese Layer: Using the medium bowl previously used for dry ingredients, add cream cheese, granulated sugar, and optional orange zest. Mash together with a fork until smooth. Then mix in the all-purpose flour followed by the remaining egg, mixing until the cream cheese mixture is silky smooth and free of lumps.
  8. Assemble the Cake: Spread the carrot cake batter evenly into the prepared baking pan. Carefully spoon and gently spread the cream cheese mixture over the top, creating an even layer without disrupting the cake batter below. Then sprinkle the chilled walnut crumble evenly over the surface.
  9. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by gently shaking the pan; a firm jiggle in the center means it’s done. If it wobbles loosely, bake for an additional 5-10 minutes.
  10. Cool: Remove from oven and allow the cake to cool in the pan for about 30 minutes before lifting it out.
  11. Prepare Optional Icing: Whisk together powdered sugar and milk until the mixture reaches the consistency of craft glue. Adjust by adding more powdered sugar if too thin, or more milk if too thick.
  12. Serve: Drizzle the icing over the warm cake before slicing and enjoying your delicious cream cheese carrot coffee cake.

Notes

  • For best results, ensure all dairy ingredients are at room temperature before mixing.
  • The orange zest in the cream cheese layer is optional but adds a subtle citrus brightness that complements the spices.
  • Use parchment paper in the baking pan to make cake removal much easier and prevent sticking.
  • The crumb topping can be stored separately if you prefer a less crunchy finish and added just before serving.
  • Leftover cake is best stored covered in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/cream-cheese-carrot-coffee-cake-recipe/