Carrot Cake Coffee Cake

Short Description
Carrot Cake Coffee Cake is a delightful fusion of classic carrot cake flavors and the comforting texture of a crumbly coffee cake. Featuring warm spices, moist grated carrots, a sweet streusel topping, and optional cream cheese glaze, this cozy cake is perfect for breakfast, brunch, or an afternoon treat.

Why You’ll Love This Recipe
This coffee cake is packed with flavor and texture—from the tender, spiced carrot cake base to the crunchy brown sugar streusel. The crushed pineapple adds moisture, while nuts and coconut offer optional crunch and depth. Whether you’re serving it at a casual family gathering or a springtime brunch, it’s a versatile treat that’s both familiar and unique.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

all-purpose flour

baking powder

baking soda

salt

ground cinnamon

ground nutmeg

ground ginger (optional)

large eggs

granulated sugar

brown sugar

vegetable oil or melted butter

sour cream or Greek yogurt

vanilla extract

finely grated carrots (about 3 medium carrots)

crushed pineapple (well drained)

chopped walnuts or pecans (optional)

shredded coconut (optional)

For the Streusel Topping:

brown sugar

all-purpose flour

cinnamon

cold butter, cubed

Optional Cream Cheese Glaze:

cream cheese, softened

powdered sugar

milk or cream

vanilla extract

Directions
1. Preheat Oven:

Preheat the oven to 350°F (175°C).

Grease a 9-inch square or round baking pan and set aside.

2. Make the Streusel:

In a small bowl, combine ½ cup brown sugar, ½ cup flour, and 1 teaspoon cinnamon.

Cut in ¼ cup cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.

3. Make the Cake Batter:

In a large bowl, whisk together 1½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger (if using).

In a separate bowl, beat 2 eggs with ½ cup granulated sugar and ½ cup brown sugar until well combined.

Mix in ½ cup oil or melted butter, ¼ cup sour cream or Greek yogurt, and 1 teaspoon vanilla extract.

Stir in 1½ cups finely grated carrots and ½ cup crushed pineapple.

Gently fold the wet mixture into the dry ingredients until just combined.

Fold in chopped nuts and coconut if using.

4. Assemble and Bake:

Pour the batter into the prepared pan and spread evenly.

Sprinkle the streusel topping evenly over the batter.

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan on a wire rack.

5. Make the Optional Glaze:

In a bowl, beat 4 oz softened cream cheese with ½ cup powdered sugar.

Add 1–2 tablespoons of milk or cream to reach drizzling consistency.

Stir in ½ teaspoon vanilla extract.

Drizzle over cooled coffee cake before serving.

Servings and Timing
Servings: Serves approximately 9 squares or slices.

Total Time: About 1 hour including baking and cooling.

Variations
Add Raisins: Mix in ⅓ cup of raisins for added sweetness and texture.

Make it Gluten-Free: Use a gluten-free all-purpose flour blend.

Vegan Option: Substitute eggs with flax eggs, dairy with plant-based alternatives.

No Pineapple: Omit or substitute with applesauce if preferred.

Layered Streusel: Add half of the streusel in the middle of the batter for an extra crumb layer.

Storage/Reheating
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: Freeze wrapped slices for up to 2 months. Thaw in the refrigerator overnight.

Reheating: Warm individual slices in the microwave for 15–20 seconds before serving.

FAQs
Can I use pre-shredded carrots?
Freshly grated carrots are recommended for the best texture and moisture.

What type of pan works best?
A 9-inch square or round baking pan is ideal. A springform pan can also be used for easier removal.

Can I leave out the pineapple?
Yes, but the cake may be slightly less moist. You can replace it with applesauce or extra grated carrot.

Is the streusel topping necessary?
It’s optional but adds a delicious crunch and sweetness that complements the soft cake.

Can I make this cake ahead of time?
Yes, it stores well and the flavor improves by the next day.

How can I make the cake more moist?
Ensure you don’t overbake it, and use full-fat sour cream or yogurt for best results.

Can I double the recipe?
Yes, bake it in a 9×13-inch pan and adjust the baking time to 40–45 minutes.

Does it need to be refrigerated?
Only if glazed with cream cheese or if keeping longer than 2 days.

What’s the best way to grate carrots?
Use the fine side of a box grater for a soft texture that blends well into the batter.

Can I omit nuts or coconut?
Yes, both are optional and can be customized based on preference or allergies.

Conclusion
Carrot Cake Coffee Cake is a comforting, spiced treat that’s perfect for any time of day. Whether enjoyed warm from the oven or chilled with a drizzle of cream cheese glaze, it’s a versatile recipe that brings together the best of two classic desserts. Perfect for gatherings or a quiet coffee break, this cake is sure to become a seasonal favorite.

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