why make this recipe
Carrot Cake Coffee Cake is a delightful blend of flavors that brings together the warm spices of a classic carrot cake with the comforting texture of a coffee cake. It’s perfect for breakfast, brunch, or even as a sweet treat with your afternoon coffee. This recipe combines the richness of cream cheese frosting swirled right into the cake, making it both moist and indulgent. If you love carrot cake or are looking for a unique spin on your usual baked goods, this recipe will surely delight your taste buds.
how to make Carrot Cake Coffee Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup walnuts, chopped
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla and grated carrots.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Pour half of the batter into the prepared baking dish, then add dollops of the cream cheese mixture on top.
- Add the remaining batter and swirl it with a knife.
- Sprinkle the top with chopped walnuts.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
how to serve Carrot Cake Coffee Cake
Serve Carrot Cake Coffee Cake warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also dust the top with some powdered sugar for an extra touch of sweetness and a beautiful presentation.
how to store Carrot Cake Coffee Cake
To store any leftover cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. If frozen, make sure to wrap the cake tightly in plastic wrap and then aluminum foil; it can be stored in the freezer for up to three months.
tips to make Carrot Cake Coffee Cake
- Make sure to grate the carrots finely for even distribution throughout the cake.
- Soften your cream cheese and butter thoroughly to ensure a smooth batter.
- Feel free to mix in other nuts or add raisins if you like extra texture.
- Always test the cake with a toothpick before taking it out of the oven to ensure it’s baked through.
variation
You can easily customize this cake by adding spices like ginger or cloves for a unique flavor. For a healthier option, consider using whole wheat flour instead of all-purpose flour.
FAQs
-
Can I use store-bought cream cheese frosting?
Yes, you can use store-bought cream cheese frosting instead of making your own for quicker preparation. -
Can I make this cake ahead of time?
Absolutely! You can bake and store it a few days ahead, or freeze it and thaw it when you’re ready to serve. -
Is there a gluten-free option for this recipe?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it has a binding agent to help with texture.
Carrot Cake Coffee Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup walnuts, chopped
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla and grated carrots.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
Baking
- Pour half of the batter into the prepared baking dish, then add dollops of the cream cheese mixture on top.
- Add the remaining batter and swirl it with a knife.
- Sprinkle the top with chopped walnuts.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.