Carrot Cake Coffee Cake

We’re back with another mashup of classics! Carrot cake and coffee cake are a match made in heaven. The moist texture and cinnamon undertones of carrot cake work perfectly as a base for that delicious coffee cake cinnamon streusel topping. A cream cheese glaze drizzle helps tie everything together. I also added a thin layer of orange marmalade for a pop of brightness to make this cake great for any season!

Prep the Cinnamon Streusel Topping

In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold, cubed butter using your hands, two forks, or a pastry cutter until you have mostly pea-sized crumbs. A little size variation is okay - see the image below for reference. Put the mixture in the refrigerator until you need it.

Mix the Cake Batter

Follow these steps to prepare the cake batter:

1. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt and set aside.

2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until smooth.

3. Add granulated and brown sugars and mix until light and fluffy.

4. Add eggs and vanilla extract and mix until combined.

5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

6. Fold in fresh grated carrots (do not use store-bought bagged shredded carrots!) using a wooden spoon or sturdy rubber spatula.

Assemble the Cake

Prepare a 9-inch round springform pan by brushing the bottom and sides with softened butter and dusting with flour, tapping out any excess. Spread the cake batter evenly into the prepared pan. Then, spread a thin layer of orange marmalade over the batter. Finally, evenly sprinkle the crumb streusel topping over the marmalade.

Bake the Cake

Bake the cake at 350°F for 35-40 minutes until a toothpick inserted into the middle of the cake comes out free of cake crumbs. Allow the cake to cool completely in the pan before removing.

Make the Cream Cheese Drizzle

In a small bowl, stir together soft cream cheese, powdered sugar, vanilla, and 1 tablespoon of milk or cream until smooth. If the glaze is too thick, add an additional tablespoon of milk or cream.

Drizzle the glaze over the cooled cake, slice, and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

Yield: 8

Author: Laura's Bake Lab

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Carrot Cake Coffee Cake

The comforting classic flavors of carrot cake meet the cinnamon streusel goodness of coffee cake all topped with a cream cheese drizzle. A layer of orange marmalade adds a hint of citrus brightness.

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Ingredients

Crumb Topping

• 1/2 cup all purpose flour
• 1/2 cup brown sugar
• 1 and 1/2 tsp ground cinnamon
• pinch of salt
• 4 tbsp unsalted butter, cold and cubed

Cake

• 1 cup all purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature, plus 1 tbsp for greasing the pan
• 1/2 cup granulated cugar
• 1/4 cup brown sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 cup freshly grated carrots
• 1/2 cup orange marmalade or spread

Cream Cheese Glaze

• 2 tbsp cream cheese, soft
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 tablespoons of milk or cream

Instructions

1. Preheat the oven to 350°F. Prepare a 9-inch round springform pan by brushing the bottom and sides with softened butter and dusting with flour (tapping out any excess).
2. Prepare the crumb topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using your hands, two forks, or a pastry cutter until you have pea-sized crumbs. Put the mixture in the refrigerator until ready to use.
3. Prepare the cake: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
4. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth. Add the sugars and mix until light and fluffy. Add the eggs and vanilla and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
6. Fold in the grated carrots using a wooden spoon or sturdy rubber spatula.
7. Spread the cake batter evenly into the prepared pan. Spread a thin layer of orange marmalade over the batter. Evenly sprinkle the crumb topping over the marmalade.
8. Bake for 35-40 minutes until a toothpick inserted into the middle of the cake comes out free of cake crumbs. Allow the cake to cool completely in the pan before removing.
9. Prepare the cream cheese glaze: In a small bowl, stir together the soft cream cheese, powdered sugar, vanilla, and 1 tablespoon of milk or cream until smooth. If the glaze is too thick, add an additional tablespoon of milk or cream.
10. Drizzle the glaze over the cooled cake, slice, and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

https://www.laurasbakelab.com/blog/carrot-cake-coffee-cake

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