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Carrot Cake Coffee Cake with Cream Cheese Filling Recipe

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★★★★

4 from 273 reviews

This Carrot Cake Coffee Cake with Cream Cheese Filling is a delightful twist on traditional carrot cake, featuring a luscious cream cheese layer sandwiched between moist carrot cake batter and topped with a crunchy cinnamon sugar crumble. Perfect for breakfast, brunch, or a comforting dessert.

Ingredients

Scale

Carrot Cake Batter

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (room temp)
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 (5.3 oz) package Greek yogurt
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup golden raisins
  • 6 medium carrots (peeled and grated)
  • 8 oz cream cheese (melted)

Cinnamon Sugar Crumble

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 4 tbsp butter (melted)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13 inch baking pan with butter and line it with parchment paper to ensure easy removal of the cake.
  2. Make the Cinnamon Sugar Crumble: In a small bowl, mix brown sugar, sugar, flour, cinnamon, salt, and melted butter until crumbly. Set this mixture aside for topping the cake later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside so the leavening agents and spices are well combined.
  4. Cream Butter and Sugars: In a stand mixer bowl, cream the room temperature butter with brown sugar and sugar until light and fluffy. This step is crucial for a tender crumb.
  5. Add Eggs and Wet Ingredients: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then incorporate the Greek yogurt and vanilla extract until just combined.
  6. Combine Batter: Gradually add the dry flour mixture to the wet ingredients until just combined, being careful not to overmix. Beat in the milk to create a smooth batter, then fold in the golden raisins and grated carrots.
  7. Layer the Batter and Filling: Pour half of the batter evenly into the prepared pan. Spoon dollops of the melted cream cheese on top of this layer. Sprinkle half of the cinnamon sugar crumble evenly over the cream cheese layer. Carefully pour the remaining batter on top, then sprinkle the rest of the crumble on the surface.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are golden brown.
  9. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before slicing. This resting time helps the layers set and makes serving easier.

Notes

  • Use room temperature butter and cream cheese for easier mixing.
  • Grate carrots finely for an even texture in the cake.
  • Golden raisins add a nice sweetness, but you can substitute with regular raisins or omit if preferred.
  • The cream cheese can be softened instead of melted for a thicker filling, depending on texture preference.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Let the cake cool completely before storing to prevent condensation and sogginess.

Keywords: Carrot Cake, Coffee Cake, Cream Cheese Filling, Cinnamon Sugar Crumble, Breakfast Cake, Moist Carrot Cake

Find it online: https://epicrecipebox.com/carrot-cake-coffee-cake-with-cream-cheese-filling-recipe/