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Home » Bakery » Cake » Carrot Coffee Cake
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Carrot Coffee Cake

By SaraGlover | Updated on August 28, 2019

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Carrot cake base, cream cheese filling, and a crumb topping. So yummy you won’t want to share!

Carrot Coffee Cake, a delicious breakfast or dessert

Carrot Coffee Cake

©Eazy Peazy Mealz by EazyPeazyMealz.com

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I LOVE coffee cake, and carrot cake. So put them together and you have an amazing treat! Plus it can be eaten with breakfast! For this recipe, I started with my favorite coffee cake recipe (Dream Coffee Cake), and I adjusted it to bring in my current favorite flavor.

This fresh spring flavored cake is made in a springform pan, how fitting! I coat the pan with shortening to keep everything from sticking. Non-stick spray works too. You could line a 9″ round baking pan with parchment if you do not have a springform pan.

carrot coffee cake batter, creamy and delicious

I used to avoid making anything carrot cake because it was such a pain to grate the carrots. But now, I “grate” the carrots in a food processor. You get tiny pieces in about 30 seconds.

Once you have mixed the batter, it is rather sick, so just scoop it into your pan, and press it flat, and up the sides. Make a well for the cream cheese mixture. Then simply pour the cream cheese mixture into the center. Then top with the preserve. The pineapple preserve adds a fun flavor twist that you will love. But if you can’t find the pineapple, feel free to skip it!

cream cheese filling for the best carrot coffee cake

Make a fine crumb mixture, using a pastry cutter or two fork to cut the butter in! Then sprinkle evenly on top!

crumb topping for a delicious carrot coffee cake

Then simply bake the cake!

It will be hard to wait. Because the carrots vary in moisture, be sure to check and see if the cake is done baking by inserting a knife or toothpick in the center. If it is not done, cook a bit longer. You want to make sure it is done. I pulled mine out a little early so I could pick my kids up from school. It was still delicious but the bottom was slightly under-cooked.

creamy and delicious carrot coffee cake

Allow the cake to cool completely before serving. It is best if it is prepared ahead of time and refrigerated overnight. That gives the cream cheese filling a chance to chill, and it will taste amazing.

carrot coffee cake, Carrot cake base, cream cheese filling, and a crumb topping. So yummy you won’t want to share!

It will be fit for a queen! And trust me, it will be hard to eat just one slice.

Carrot cake base, cream cheese filling, and a crumb topping. So yummy you won’t want to share!

I hope you enjoy it as much as we do!

Carrot Coffee Cake

A flavorful carrot cake coffee cake hybrid!
5 from 1 vote
Print Pin Rate
Course: baked goods, Breakfast
Cuisine: American Dessert
Keyword: carrot cake, carrot coffee cake, coffee cake
Prep Time: 20 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 8
Calories: 576kcal
Author: Rachael Yerkes

Ingredients

  • 1 tsp Shortening to grease pan

Cake Layer

  • 2 1/4 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp nutmeg
  • 1 Tbs cinnamon
  • 3/4 cup unsalted butter
  • 1 large egg beaten
  • 3/4 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup grated or finely chopped, carrot pieces

Cream Cheese Filling

  • 1 egg beaten
  • 1/4 -1/2 cup sugar depending on how sweet you want it, 1/4 works great for me
  • 8 ounces cream cheese
  • 1/4 cup pineapple preserves optional

Instructions

  • Preheat oven to 350 degrees
  • Grease a 9 inch springform or round cake pan lined with parchment paper
  • In a large bowl combine flour and sugar, cinnamon, and nutmeg
  • Cut in butter and using 2 forks or a pastry cutter, form crumb mixture. (Cut until mixture resembles fine crumbs)
  • Reserve 1 cup of crumb topping, and set aside
  • To the rest of the mixture add in eg, sour cream, salt, baking powder, baking soda, and carrots. Mix well.
  • Spread over the bottom of prepared pan, and up the sides. The batter is thick, just press it where you want it, and form a bit of a well to hold cream cheese filling.
  • In a separate bowl combine cream cheese , sugar, and beaten egg.
  • Pour into the well you formed.
  • If using them, spoon preserves over the cream cheese as evenly as possible.
  • Spread reserved crumb mixture over the top of the cake, distributing evenly.
  • Bake for 45 minutes to 55 mins (may need an hour if carrots are super wet), test doneness with toothpick inserted in center.
  • Cool for at least 30 minutes, preferably overnight in the fridge.

Nutrition

Calories: 576kcal | Carbohydrates: 50g | Protein: 12g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 546mg | Potassium: 182mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1215IU | Vitamin C: 1.2mg | Calcium: 232mg | Iron: 2.2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!

And if you love all things carrot cake, don’t forget to check out this fun carrot cake bar with coconut cream cheese frosting recipe:

carrot cake bar with coconut cream cheese frosting

Don’t forget to pin for later:

Carrot cake base, cream cheese filling, and a crumb topping, a fabulous treat or breakfast

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Related categories:
Bakery Breakfast Cake Dessertbaking breakfast breakfast cake carrot cake carrot coffee cake coffee cake crumb topping pastry

Reader Interactions

Comments

  1. marcie says

    April 6, 2016 at 10:01 am

    You’re a complete genius topping a carrot coffee cake with that delicious cheesecake filling! This would make for one special brunch. 🙂

    Reply
    • Rachael says

      April 6, 2016 at 1:04 pm

      Hahah Thanks Marcie! That is so sweet of you. It was yummy.

      Reply
  2. Andrea @ Cooking with Mamma C says

    April 20, 2016 at 5:58 am

    This looks fantastic! I really like the idea of a coffee cake version of carrot cake, plus with the cream cheese…just wow!

    Reply
    • Rachael says

      April 25, 2016 at 9:25 pm

      Thank you so much!

      Reply
  3. Cakespy says

    April 20, 2016 at 6:25 am

    This is undoubtedly the most beautiful thing I have seen in a while. Fusion at its best!

    Reply
  4. Marshall R. Haycraft says

    October 7, 2023 at 6:05 am

    The streusel topping is a fantastic addition. Did you come up with this recipe yourself, or was it inspired by a traditional family recipe?

    Reply
    • Rachael says

      October 9, 2023 at 11:45 am

      Not inspired. Just took a recipe I loved and made it a carrot cake version!

      Reply
5 from 1 vote

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