Baking Carrot Coffee Cake

Carrot Coffee Cake

Carrot Coffee Cake Recipe 1


For The Cream Cheese Filling:

  • 1 (8 oz) package Neufchatel cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg

For The Cake:

  • 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 2 cups grated carrots
  • 1/2 cup golden raisins (optional)
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 egg

For The Streusel Topping:

  • 1/2 cup whole wheat pastry flour (or all-purpose flour)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cold unsalted butter, cut into cubes

For The Glaze:

  • 1/3 cup powdered sugar
  • 2 tablespoons milk


  1. Heat oven to 350 degrees F. Spray bottom and sides of a 9-inch cake pan with baking spray.
  2. In a large bowl, beat cream cheese, sugar, vanilla and egg until smooth.
  3. In a separate large bowl or bowl of a stand mixer, stir flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt until combined. Use a pastry blender, two knives or fingers to cut in butter until mixture resembles coarse crumbs. Stir in carrots and raisins, if desired.
  4. In a separate medium bowl, whisk milk, vanilla and egg until smooth. Add to dry ingredients along with half of cream cheese mixture; stir until just combined.
  5. Pour batter into prepared cake pan. Top with remaining cream cheese mixture. Use tip of a knife to lightly swirl cream cheese mixture into batter.
  6. Make the streusel topping: In a small bowl, combine flour, brown sugar and cinnamon. Use a pastry cutter, two knives or fingers to cut butter into mixture until it resembles coarse crumbs. Sprinkle evenly over top of cake.
  7. Bake 50 minutes to 1 hour until toothpick inserted in center of cake comes out clean. Transfer to a cooling rack to cool completely.
  8. Combine ingredients for glaze, adding extra powdered sugar or milk as needed to create a smooth, drippy glaze. Drizzle over cooled cake and allow to set before slicing.

Carrot Coffee Cake Recipe 2


  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut


  • 2/3 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted

Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 1 1/2 to 2 tablespoons milk or half-and-half
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar


  • Preheat oven to 350 degrees. Spray a 9-inch cast iron pan or a 9-inch cake pan with cooking spray.
  • In a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder, and salt. Set aside.
  • In a large bowl, whisk together oil, both sugars, eggs, and vanilla extract.
  • Stir in flour mixture.
  • Fold in carrots, pineapple, pecans, and coconut.
  • Pour into prepared pan and bake for 25 minutes.
  • While the cake is baking, make topping. Stir together all ingredients in a medium bowl.
  • When coffee cake has baked for 25 minutes, remove it from the oven and sprinkle with topping. Return to oven and bake until a wooden toothpick inserted in center comes out clean, about 10 minutes.
  • While coffee cake is cooling, make glaze. Use electric mixer to beat cream cheese, milk, vanilla extract and powdered sugar until smooth. Adding powdered sugar gradually will help keep it smooth.

Carrot Coffee Cake Recipe 3


  • Carrot Cake Layer
  • 1 1/2 cups flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup Greek yogurt (you can also use sour cream)
  • 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1 large carrot, shredded (or 2 medium carrots)
  • Cheesecake Layer
  • 8 oz cream cheese, at room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • Crumb Topping
  • 1/2 cup flour
  • 1/4 cup sugar
  • 2 tbs cold butter


Preheat oven to 350, spray an 8×8 inch square baking dish with cooking spray and set aside.

To make the carrot cake layer:

Mix all dry ingredients first and then add all wet ingredients and mix until well combined, set aside.

To make the cheesecake layer:

Simple combine all ingredients with a hand or stand mixer until well combined and set aside.

To make the crumb layer:

Either use a food processor, blender or two knives to combine the ingredients into a crumbly mix.

To assemble the cake, first pour the carrot cake batter into the prepared baking dish, next spread the cheesecake layer and top with crumb topping.

Bake in oven for 55 minutes or until a knife comes out mostly clean when stuck in center.


This will be a fluffy cake. If you prefer a thinner cake, use a 9 x 13 pan. It will still be fluffy, but just much thinner.

Simply double the recipe for a large group. Trust me, you’re going to want to!

Feel free to substitute your vegetable for any mild cooking oil – grape seed, coconut etc.

Carrot Coffee Cake Recipe 4