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Carrot Cake Coffee Cake

Irresistible Carrot Cake Coffee Cake for Spring Mornings

This Carrot Cake Coffee Cake combines moist carrot cake, creamy cheesecake, and a crunchy streusel topping, perfect for spring mornings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Grated Carrots Substitute with store-bought carrot puree if needed.
  • 2 cups All-Purpose Flour Can be replaced with a gluten-free blend.
  • 1 cup Granulated Sugar Opt for brown sugar for a deeper flavor.
  • 1 cup Light Brown Sugar Can be substituted with more granulated sugar.
  • 1 tbsp Baking Powder Ensure fresh for best results.
  • 1 tsp Baking Soda Proper storage maintains effectiveness.
  • 0.5 tsp Salt Use standard table salt.
  • 2 tsp Ground Cinnamon Nutmeg can be swapped for warmth.
  • 0.5 cup Unsalted Butter Use coconut oil for a dairy-free version.
  • 2 large Eggs Use flaxseeds or applesauce for a vegan option.
  • 2 tsp Vanilla Extract Pure vanilla is best.
For the Cheesecake Layer
  • 8 oz Cream Cheese Neufchâtel can be used for a lighter version.
  • 0.5 cup Vanilla Sugar Regular sugar with vanilla extract may substitute.
For the Cinnamon-Streusel Topping
  • 1 cup Flour All-purpose flour works best.
  • 0.5 cup Sugar Mix of granulated and brown sugar is fine.
  • 1 tbsp Ground Cinnamon Adjust to taste.
  • 0.25 tsp Salt Enhances flavor.
  • 0.5 cup Butter Cold butter is ideal.

Equipment

  • 9x13-inch baking pan
  • Box Grater
  • Mixing Bowls
  • Whisk
  • spatula
  • Pastry Cutter

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it.
  2. Grate fresh carrots to yield about two cups and set aside.
  3. Combine flour, sugar, ground cinnamon, and salt in a bowl. Cut in cold unsalted butter until the mixture resembles crumbs.
  4. Beat cream cheese until smooth and creamy. Gradually add vanilla sugar and an egg, mixing well.
  5. Cream together unsalted butter, granulated sugar, and light brown sugar until fluffy.
  6. Add eggs one at a time and then mix in vanilla extract.
  7. Whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon, then mix into the butter mixture along with the grated carrots.
  8. Spread half of the carrot cake batter in the baking pan, pour cheesecake mixture over it, then drop spoonfuls of remaining batter on top.
  9. Sprinkle the streusel topping over the cake layers.
  10. Bake for 50-60 minutes until a toothpick comes out clean or with a few moist crumbs.
  11. Let cool on a wire rack for at least 30 minutes before serving.
  12. Slice into squares and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 26gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for even texture. Store leftovers airtight in the refrigerator for up to 4 days.

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