Servings
Font
Back
0 from 159 votes

Carrot Coffee Cake with Cream Cheese Glaze

Carrot Coffee Cake with Cream Cheese Glaze ~ it's not just an excuse to eat carrot cake for breakfast (ok maybe it is) but it's also a fresh take on a classic dessert, with a buttery streusel topping and a sweet, tangy glaze.  Brunch anyone?

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Course: Breakfast
Cuisine: American

Ingredients

For the cake
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 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 grated carrot, lightly packed
  • 3/4 cup finely chopped walnuts
For the streusel topping
  • 1 cup all purpose flour
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup finely chopped walnuts
  • 1 Pinch salt
For the cream cheese glaze
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 Pinch salt
  • 1/2 tsp vanilla extract
  • a few tablespoons milk to thin

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Butter a 9 inch round springform pan.
  2. 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.
  3. In the bowl of a stand mixer, cream the butter and both sugars for 4-5 minutes until light and fluffy.
  4. Beat in the eggs, one at at a time, letting each one get fully incorporated.
  5. Beat in the vanilla extract.
  6. 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.
  7. 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.
  8. Spread the batter into your prepared pan, and top with the streusel topping.
  9. 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.
  10. 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.
  11. 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.
  12. Add the vanilla, salt, and continue whisking, adding a bit more milk as necessary until the consistency is pourable but still thick.
  13. Drizzle the glaze over the cooled cake.