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Carrot Cake Coffee Cake
5 from 45 votes

Carrot Cake Coffee Cake

This Carrot Cake Coffee Cake combines grated carrots and raisins into a moist batter, layered with a sweetened cream cheese blend and topped with a cinnamon-spiced crumb mixture. Baking yields a tender cake with a soft cream cheese center and a crumbly, aromatic topping enriched with orange zest and warm spices.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 9 servings
Calories: 572 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

Cinnamon Crumb Topping:
  • 1/2 cup butter room temperature, unsalted
  • 1/2 cup light brown sugar or dark
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon orange zest
Carrot Cake:
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup butter room temperature, unsalted
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar white
  • 1 egg large, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup PLAIN yogurt or sour cream
  • 7 oz. carrot finely grated
  • 1/3 cup raisins
Cream Cheese Layer:
  • 12 oz. cream cheese room temperature
  • 1/2 cup granulated sugar white
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F and line a 9x9 inches or 8x8 inches square pan with parchment paper and spray with nonstick spray.
  2. Next, grate carrots and set them aside.
Make Crumb Topping:
  1. In a large bowl whisk together flour, sugar, cinnamon, nutmeg, orange zest, and salt. Using two forks or a pastry cutter, cut in the butter. The mixture should resemble pea-sized crumbs.
  2. Set the mixture aside.
Cream Cheese Layer:
  1. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add in egg and mix until combined, set aside.
Make Carrot Cake:
  1. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
  2. In a large bowl, cream together butter and sugars together until smooth.
  3. Add in egg and vanilla and mix well.
  4. Alternate adding the dry mixture with the yogurt, finishing with the dry ingredients and mixing until well combined.
  5. Finally, mix in carrots and raisins. Spread the mixture into the prepared pan.
  6. Carefully spread the cream cheese mixture on top, avoiding the edges.
  7. Next, sprinkle crumb mixture on top.
  8. Bake for 50-60 min or until the toothpick comes out clean with just a few moist crumbs attached.
  9. Cool in the pan on a wire rack before slicing and serving.

Nutrition Information

Calories 572kcal (29%) Carbohydrates 85g (28%) Protein 8g (16%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 99mg (33%) Sodium 553mg (23%) Potassium 470mg (10%) Fiber 4g (16%) Sugar 50g (100%) Vitamin A 4512IU (90%) Vitamin C 3mg (3%) Calcium 210mg (21%) Iron 3mg (17%)

Nutrition Facts

Serving: 9 servings

Amount Per Serving

Calories 572

% Daily Value*

Calories 572kcal 29%
Carbohydrates 85g 28%
Protein 8g 16%
Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 99mg 33%
Sodium 553mg 23%
Potassium 470mg 10%
Fiber 4g 16%
Sugar 50g 100%
Vitamin A 4512IU 90%
Vitamin C 3mg 3%
Calcium 210mg 21%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.