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Carrot Coffee Cake

single slice of carrot coffee cake on a white plate
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5 from 2 reviews

Easy, warm and cozy carrot coffee cake with a spiced carrot cake base, a sweet cream cheese middle, and topped with plenty of streusel.

Ingredients

Units Scale

Streusel

  • 1/4 c. brown sugar
  • 1/3 c. granulated sugar
  • 1/4 tsp. ground cinnamon
  • 1/3 c. whole wheat flour
  • 2 Tbsp. unsalted butter (melted)

Cream Cheese Layer

  • 8 oz. full fat cream cheese (softened – set it out an hour or so in advance)
  • 1/3 c. granulated sugar
  • 1 egg

Cake

  • 1 1/4 c. whole wheat flour (do NOT substitute with a different flour)
  • 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 egg
  • 1/3 c. granulated sugar
  • 1/2 c. brown sugar
  • 1/2 c. vegetable oil (or another neutral oil)
  • 2 c. finely shredded carrots (loosely packed (about 5-7 medium sized carrots))

Instructions

Prep work

  1. Preheat oven to 350 Fahrenheit, grease and flour (using whole wheat flour) an 8 inch round cake pan – I prefer a springform pan. Shred your carrots on the small setting of a cheese grater.

Assemble the streusel

  1. In a separate small bowl, combine the sugars, cinnamon, and wheat flour with a fork. Drizzle the melted butter over the mixture and stir with your fork until you have crumbles.

Assemble the cream cheese layer

  1. In a medium bowl, whisk together the cream cheese, sugar, and egg until smooth. Set aside.

Make the cake batter

  1. In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, kosher salt, cinnamon, cloves, nutmeg, and ginger. Set aside.
  2. In a large bowl, whisk together the sugars and egg until smooth and lightened. Begin drizzling in your oil while continuing to whisk until you have a homogenous mixture. It should drizzle into the bowl in a ribbon if you lift the whisk from the bowl.Add the carrots and dry ingredients to the bowl and gently whisk together until just combined.

Assemble the cake

  1. Pour your cake batter into your prepared baking dish and smooth into an even layer with a spoon.
  2. Add the cream cheese layer by spooning the cream cheese mixture around the edges first and working your way toward the middle. Once you’ve added all of your cream cheese to the pan, use a clean spoon to smooth into an even layer.
  3. Add all of the streusel in an even layer to the top of the cake.
  4. Bake: bake the cake for 45 minutes. The middle of the cake should be firm (no wiggling if you gently shake the pan) and a toothpick should be able to be inserted into the middle of the cake and come out clean. I lean towards 45 minutes to make sure it is fully cooked through and won’t sink in the middle.
  5. Cool on a cooling rack before enjoying

Notes

To help with your shopping list, here are the ingredients based on where they’re located in the grocery store and the total quantity you will need for the recipe:

Produce:

  • 5-7 medium-sized carrots

Dairy:

  • unsalted butter (2 Tablespoons)
  • full-fat cream cheese (8 ounces)
  • 2 eggs

Pantry:

  • brown sugar (3/4 cup)
  • granulated sugar (1 cup)
  • whole wheat flour (just over 1 1/2 cups)
  • baking powder (1/2 teaspoon)
  • baking soda (3/4 teaspoon)
  • kosher salt (1/4 teaspoon)
  • ground ginger (1 teaspoon)
  • ground cloves (1/4 teaspoon)
  • ground nutmeg (1/4 teaspoon
  • vegetable oil (1/2 cup)
  • ground cinnamon (1 and 1/4 teaspoons)

Find it online: https://ficklebeabakehouse.com/carrot-coffee-cake/

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