Carrot Cake Coffee Cake
User Reviews
5
Carrot Cake Coffee Cake
Description
Carrot Cake Coffee Cake integrates shredded carrots into a batter enriched by butter, eggs, buttermilk, and dual sugars. Spices like cinnamon, nutmeg, and baking soda provide traditional carrot cake flavors while contributing to the cake's tender texture. The topping is a streusel made from flour, brown sugar, cinnamon, and melted butter, baked to a crumbly, sweet finish.
After baking, the cake is glazed with a mixture of softened cream cheese, butter, vanilla, powdered sugar, and milk to add creamy sweetness that complements the cake and streusel. The combination of moist cake layers, crumbly streusel, and glaze creates a multi-textured dessert suitable for coffee breaks or casual gatherings.
This cake is well suited to baking in a 9x13-inch pan, with oven temperature adjustments for glass pans noted. It benefits from freshly grated carrots rather than pre-shredded, for a fine texture and moisture retention.
Substitute buttermilk with an equal part mix of milk and sour cream if needed. Freshly shred carrots on the fine grater side of a food processor for best texture.
Ingredients
Cake:
- ¾ cup butter melted
- 3 large egg
- ⅔ cup buttermilk see note
- ⅔ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups carrot finely shredded, see note
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Streusel:
- 1 cup all-purpose flour
- 1 cup light brown sugar packed
- 1 ½ teaspoons ground cinnamon
- salt pinch
- ½ cup butter melted
Cream Cheese Glaze:
- 3 ounces cream cheese softened
- 2 tablespoons butter softened
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 to 2 to 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside. (If using a glass pan, reduce the oven temperature to 325 degrees F.)
- For the cake, in a large bowl, whisk together the melted butter, eggs, buttermilk, granulated sugar, light brown sugar, and vanilla until evenly mixed.
- Add the shredded carrots and mix until evenly combined.
- Add the flour, baking powder, cinnamon, baking soda, salt, and nutmeg, and mix until no dry streaks remain and the batter is evenly combined (try not to over mix in this step).
- Spread the batter evenly in the prepared pan.
- For the streusel, in a medium bowl, stir together the flour, brown sugar, cinnamon and salt until evenly combined. Add the melted butter and mix well until small clumps form.
- Sprinkle the streusel evenly over the cake batter (depending on how long the mixed streusel has been left to sit, it's normal to have to break it into clumpy pieces to sprinkle int his step).
- Bake the cake for 40 to 45 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed (the exact time will vary a bit based on differing oven temperatures, pan types, etc.). If the streusel is browning too much but the cake needs more time, place a piece of aluminum foil loosely over the top of the cake while it continues baking. Let the cake cool until room temperature or slightly warm.
- For the glaze, in a medium bowl using an electric handheld or stand mixer, mix the cream cheese and butter together until smooth. Add the vanilla and mix.
- Add the powdered sugar and mix on low speed, scraping down the sides of the bowl as needed, until the mixture is thick and creamy, 1 to 2 minutes. Add milk to thin the consistency so it is thick but pourable.
- Drizzle the glaze over the top of the cooled or just-warm cake OR drizzle over individual servings. The cake is delicious at room temperature or slightly warm.
Notes
- If you lack buttermilk, mix equal parts milk and sour cream as a substitute.
- Use about 2 to 3 medium carrots, finely shredded; avoid pre-shredded carrots due to coarse texture.
- Shredding carrots finely ensures moisture and even mixing in the batter.
- Adjust oven temperature to 325°F if using a glass baking pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 15 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 piece of cake | |
| Calories | 403kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 83mg | 28% |
| Sodium | 339mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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