Oh, my goodness! I can’t tell you how excited I am to share this recipe for the **Best Carrot Cake Coffee Cake**. If you’re anything like me, the moment you smell fresh cake baking in the oven, everything else simply melts away. This cake isn’t just your average dessert; it’s a delightful mash-up of classic carrot cake and a light, coffee cake that’s perfect for breakfast, brunch, or an afternoon snack.
I remember the first time I made this recipe — it was during one of those cozy Sunday mornings when the sun peeked through the clouds just perfectly. My family was all gathered around the kitchen table, sipping coffee and tea, and there I was, pulling this beauty out of the oven. The aroma filled the house, and everyone was clamoring to take a bite. We all agreed it was love at first taste! With its moist carrot cake layers paired with a rich cream cheese layer, topped with a crunchy crumb topping and a sweet glaze, how could it not be? Let’s get baking!
What’s in Best Carrot Cake Coffee Cake?
Let’s break this down so you know exactly what to gather!
All-purpose flour: This is the backbone of our cake! I usually stick with whatever brand is on sale, but King Arthur is my go-to for baking.
Granulated sugar: Sweetness is key. You’ll need it in both the cake and cream cheese layers. Always great quality here for a flawless texture.
Shredded carrots: Not only do they give this cake its name, but they also add moisture and a pop of color. I love using freshly grated carrots for added flavor.
Vegetable oil: This keeps the cake wonderfully moist. Feel free to use canola or sunflower oil as alternatives!
Eggs: I use large eggs for this recipe. They add richness and help with rising.
Vanilla extract: A must-have for that warm, comforting flavor! I highly recommend pure vanilla extract, but vanilla flavoring works in a pinch.
Baking powder and baking soda: These are the leavening agents that will help our cake rise light and fluffy.
Ground cinnamon & ground nutmeg: These spices add that warm cozy sensation — perfect for fall but delightful anytime!
Salt: Just a touch of salt enhances all the flavors.
**For the Cream Cheese Layer:**
Cream cheese: The star of the show! Make sure it’s softened to achieve that smooth creaminess.
Granulated sugar: Just a bit to sweeten the cream cheese filling.
Egg: Another large egg to help bind the creamy filling.
**For the Crumb Topping:**
All-purpose flour, brown sugar, and ground cinnamon: These create a deliciously crunchy topping that pairs beautifully with the moist cake.
Unsalted butter: Melting this adds rich flavor and brings our crumb topping together beautifully.
**For the Glaze:**
Powdered sugar: Because what’s a cake without a little sweetness on top?
Milk: Just a splash to make the glaze pourable.
Vanilla extract: You guessed it; it enhances the flavor of our glaze!
Is Best Carrot Cake Coffee Cake Good for You?
Now, let’s chat health! I mean, it has “cake” in its name, so we can’t pretend it’s a health food. However, there are some redeeming qualities.
Shredded carrots: Packed with vitamins A and K, carrots are great for your eyes and skin – making this treat a semi-responsible dessert, right?!
Cream cheese: While rich, it does provide some calcium, and hey, we’re all about balance here!
On the flip side, keep in mind that this cake does have a fair amount of sugar and butter, so maybe save it for a special occasion or weekend treat. Moderation is key – but I won’t judge you if you go back for seconds (or thirds)!
Ingredients List
This recipe yields about 12 generous servings!
– **For the Carrot Cake Layer**:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup shredded carrots
– 1 cup vegetable oil
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ½ tsp salt
– **For the Cream Cheese Layer**:
– 8 oz cream cheese, softened
– ½ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– **For the Crumb Topping**:
– 1 cup all-purpose flour
– ½ cup brown sugar, packed
– ½ tsp ground cinnamon
– ½ cup unsalted butter, melted
– **For the Glaze**:
– 1 cup powdered sugar
– 1-2 tbsp milk
– ½ tsp vanilla extract
How to Make Best Carrot Cake Coffee Cake?
Okay, let’s get to the fun part: baking this deliciousness!
1. Preheat your oven to 350°F (175°C) and grab a 9×13 inch baking dish to grease.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, mix together the oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients, stirring until just mixed. Gently fold in the shredded carrots.
4. Pour half of the carrot cake batter into your prepared baking dish, spreading it out evenly across the bottom.
5. Now for the creamy goodness! In another bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until it’s silky smooth. Spread this cream cheese layer evenly over the first carrot cake layer.
6. Pour the remaining carrot cake batter on top of the cream cheese layer and spread until even.
7. For the crumb topping, mix the flour, packed brown sugar, cinnamon, and melted butter in a small bowl until you have a crumbly mixture. Sprinkle it generously over the cake.
8. Bake the cake in your preheated oven. Set a timer for 40-45 minutes, but start checking for doneness a little early with a toothpick. It should come out clean when poked in the center.
9. Once baked, remove it from the oven and let it cool. While it’s cooling, create your glaze by whisking together the powdered sugar, milk, and vanilla extract until it’s smooth and pourable.
10. Drizzle the glaze over the cooled cake. Slice into squares, serve, and most importantly, enjoy your delightful carrot cake coffee cake!
Sweet Tips for Your Carrot Cake Adventure
Now that you’re ready to bake, here are some extra nuggets of wisdom to ensure your cake is as perfect as can be:
– **Grating Carrots:** Freshly shredded carrots are best, but pre-packaged shredded carrots work when you’re in a hurry. Just make sure they aren’t super dry.
– **Cream Cheese Layer:** Make sure your cream cheese is at room temperature; it makes blending a breeze and avoids lumps.
– **Substitutions:** If you want to make this cake a bit lighter, you can substitute some of the oil with unsweetened applesauce. It keeps the cake moist while cutting back on fat.
– **Add-ins:** Feel free to add chopped nuts, raisins, or even some pineapple for an extra tropical punch!
So what are you waiting for? Grab your ingredients and let’s get baking! I can’t wait for you to try this scrumptious cake and hear all about it. In the meantime, happy baking, and remember — more cake is always a good idea!
