Carrot Coffee Cake with Cream Cheese Glaze
User Reviews
4.8
Carrot Coffee Cake with Cream Cheese Glaze
Description
The Carrot Coffee Cake with Cream Cheese Glaze combines grated carrots and walnuts into a spice-infused batter made with cinnamon, ground ginger, nutmeg, and baking powder. The batter is poured into a greased springform pan and topped with a buttery streusel made from flour, sugar, butter, cinnamon, nutmeg, and walnuts. Baking yields a tender crumb with a crunchy, sweet topping.
The cream cheese glaze is made by blending softened cream cheese with powdered sugar, vanilla extract, and a small amount of milk to the desired consistency, providing a tangy contrast to the sweet cake. This cake pairs well with coffee or tea and can serve as a satisfying breakfast treat or dessert that balances moist carrot texture with nutty streusel crunch.
Ingredients
For the cake
- 1 tick butter unsalted, softened, 1/2 cup
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 egg large
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 cup milk or half and half
- 2 cups carrot grated, lightly packed
- 3/4 cup walnut finely chopped
For the streusel topping
- 1 cup all-purpose flour
- 1 tick butter unsalted, softened, 1/2 cup
- 3/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup walnut finely chopped
- 1 salt pinch
For the cream cheese glaze
- 4 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 salt pinch
- 1/2 tsp vanilla extract
- milk few tablespoons, to thin
Instructions
- Preheat oven to 350F. Butter a 9 inch round springform pan.
- Make the streusel topping by adding all the ingredients except the chopped walnuts to a bowl and mix by hand until the butter is mixed in and clumps form. Add the walnuts and mix briefly. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars for 4-5 minutes until light and fluffy.
- Beat in the eggs, one at at a time, letting each one get fully incorporated.
- Beat in the vanilla extract.
- Add the spices and the baking powder, and mix to combine. Then, with the mixer running, add the flour in a couple stages, alternating with the milk.
- Give the batter a final stir by hand, scraping the bottom and sides of the bowl well, and fold in the grated carrot and the chopped walnuts.
- Spread the batter into your prepared pan, and top with the streusel topping.
- Bake for 50-55 minutes until risen and starting to brown slightly on the top, or a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
- Allow the cake to cool for 10 minutes or so in the pan, then release it and allow it to cool completely before topping with the glaze.
- To make the glaze, add the softened cream cheese and powdered sugar to a bowl along with about a tablespoon of milk, and whisk to combine. It's important for the cream cheese to be very soft so that you can whisk it easily here.
- Add the vanilla, salt, and continue whisking, adding a bit more milk as necessary until the consistency is pourable but still thick.
- Drizzle the glaze over the cooled cake.
User Reviews
Overall Rating
4.8
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