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Carrot Cake Coffee Cake

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: One 9-inch cake (9 servings)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Cake Coffee Cake combines the cozy warmth of classic carrot cake with a buttery cinnamon streusel topping and optional cream cheese glaze. Moist, spiced, and perfect for breakfast, brunch, or dessert—this coffee cake is a delightful twist on a beloved favorite.

Ingredients

For the Cake:

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground ginger (optional)

  • 2 large eggs

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1/2 cup vegetable oil or melted butter

  • 1/4 cup sour cream or Greek yogurt

  • 1 tsp vanilla extract

  • 1 1/2 cups finely grated carrots (about 3 medium carrots)

  • 1/2 cup crushed pineapple (well drained)

  • 1/2 cup chopped walnuts or pecans (optional)

  • 1/4 cup shredded coconut (optional)

For the Streusel Topping:

  • 1/2 cup brown sugar

  • 1/2 cup all-purpose flour

  • 1 tsp cinnamon

  • 1/4 cup cold butter, cubed

Optional Cream Cheese Glaze:

  • 4 oz cream cheese, softened

  • 1/2 cup powdered sugar

  • 1-2 Tbsp milk or cream

  • 1/2 tsp vanilla extract

Instructions

  • Preheat Oven:
    Preheat to 350°F (175°C). Grease a 9-inch square or round baking pan.

  • Make the Streusel:
    In a small bowl, mix brown sugar, flour, and cinnamon.
    Cut in the cold butter until mixture resembles coarse crumbs. Set aside.

  • Make the Cake Batter:
    In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
    In a large bowl, beat eggs with sugars, then mix in oil, sour cream, and vanilla.
    Stir in grated carrots, pineapple, nuts, and coconut if using.
    Add dry ingredients to wet and mix until just combined.

  • Assemble and Bake:
    Pour batter into the prepared pan and spread evenly.
    Sprinkle streusel topping evenly over batter.
    Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
    Let cool in pan before glazing.

  • Optional Glaze:
    Beat softened cream cheese with powdered sugar, vanilla, and enough milk to reach drizzling consistency.
    Drizzle over cooled cake before serving.

Notes

  • Can be made a day ahead and stored covered at room temperature.

  • Pineapple adds moisture and a subtle tang—don’t skip unless preferred.

  • For a lighter glaze, replace cream cheese with just powdered sugar and milk.

Find it online: https://yumlyhub.com/carrot-cake-coffee-cake/