Carrot Cake Coffee Cake

I love making this Carrot Cake Coffee Cake for breakfast because it has a creamy cheesecake layer, a crumbly topping, and soft bites of buttery cinnamon sweetness. The cream cheese layer adds the perfect texture and flavor for an easy dessert or a special brunch with family and friends.

In my house we really love carrot cake in every way, and you have probably noticed that on my blog. I have shared my carrot cake cheese ball that I like to make for holiday gatherings, like the one we had the other night for our first fall dinner with friends. My fluffy carrot cake cinnamon rolls are a big favorite with my kids, they always ask for them when I bake. So this time I thought it would be great to turn that same idea into breakfast too.

I believe this is one of the best carrot cake recipes I have made, and it works perfectly for breakfast, brunch, or dessert any time of day. My family loves this coffee cake with its layer of creamy filling and cinnamon streusel running through it, it is hard not to like. And since we are all about carrots today, I also recommend trying my carrot oatmeal cookies, which I often bake as snacks for my kids when we are on the go.

Why you will love this recipe 

• Soft, moist, and yummy: I make this carrot cake coffee cake when I want something warm and comforting. The creamy cheesecake layer melts right into the cake, and the cinnamon crumb topping adds the perfect sweetness for breakfast or brunch.
• Perfect for weekends or gatherings: This recipe is one I like to bake for my family in the morning or when friends stop by. It has all the flavor of classic carrot cake but in an easy coffee cake version.
• Smells amazing while baking: The mix of butter, sugar, and cinnamon creates the best smell in the kitchen. I simply love it!
• Loved by kids and grown-ups alike: Each slice has a soft carrot flavor with a creamy layer that makes it hard to resist. Trust me, you better make an extra and store it just in case.

What you will need

Cinnamon Crumb Topping:

• Unsalted butter: I always use unsalted butter so I can control the flavor.
• Brown sugar: I like using light brown sugar, but dark brown sugar works too.
• Flour: I use all purpose flour for this recipe. You can choose another type if you prefer, but this one keeps the cake soft and balanced.
• Seasonings: I season the batter with kosher salt, cinnamon, nutmeg, and orange zest.

Carrot Cake:

• Dry ingredients: I start with all purpose flour, baking powder, cinnamon, nutmeg, and kosher salt.
• Sweeteners: I mix brown sugar and granulated sugar to add both depth and sweetness.
• Wet ingredients: I use unsalted butter, large eggs, pure vanilla extract, and plain yogurt.
• Add-ins: I fold in finely grated carrots and a handful of raisins.

Cream Cheese Layer:

• Cream cheese: I use cream cheese at room temperature so it mixes smoothly.
• Granulated sugar: I add sugar to sweeten the cream cheese mixture.
• Egg: I use an egg at room temperature to help the filling blend evenly.
• Vanilla: I always choose pure vanilla extract for the best flavor.

How to make

1. Get ready to bake: I start by heating the oven to 350 degrees F and lining a square pan with parchment paper lightly sprayed with vegetable oil. While the oven warms up, I grate the carrots and set them aside. Then, I make the crumb topping by whisking the dry ingredients in a small bowl and cutting in the butter until it forms small pea-sized clumps.

2. Prepare the batter and filling: I start by making the cream cheese layer, beating the vanilla, sugar, and cream cheese in a medium bowl until smooth. Then I mix in the egg at low speed until there are no lumps and set it aside. In another bowl, I whisk together the flour, nutmeg, cinnamon, salt, and baking powder. Using a stand mixer with the paddle attachment, I cream the butter and sugar until smooth, then add the vanilla and egg, mixing well until everything is fully combined.

3. Combine and layer: I slowly mix the dry ingredients into the butter mixture, alternating with the yogurt until the batter is smooth and evenly combined. Then, I fold in the grated carrots and raisins and spread the batter into the prepared pan. Next, I carefully spread the cream cheese mixture over the top, leaving a small border around the edges.

4. Finish and bake: I sprinkle the crumb topping evenly over the cream cheese layer, covering the surface. Then, I bake the cake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Once it is done, I let the cake cool for about 10 minutes before slicing and serving.

Expert tip

Use room temperature ingredients

My main advice for making this carrot cake coffee cake is to make sure all your ingredients are at room temperature before you start mixing. When the butter, eggs, and cream cheese are not cold, they blend together smoothly and create a light, even texture. It also helps the cream cheese layer stay silky and the cake bake up soft and moist from edge to center.

More tips to consider:

• I bake this recipe in an 8×8 inch pan, and it works perfectly. If you use a larger pan, bake it a few minutes less, and if smaller, add a little extra time.
• A springform pan or Bundt pan also works really well. Both make the cake easy to remove and look beautiful when served.
• I sometimes use a food processor instead of a mixer. It makes the batter smooth and saves a bit of time.
• If I do not have a pastry cutter, I just use two forks. They work just as well for cutting in the butter.
• To save time, I do not mind using boxed carrot cake mix. It still tastes homemade with the cream cheese layer and crumb topping.

Recipe variations and add-ins:

• Tropical: I like to add about 1/2 cup of crushed pineapple to the batter. The flavor mixes so nicely with the carrots and keeps the cake extra moist.
• Nut lover favorite: I stir in about 1/2 cup of chopped pecans or walnuts. They add a nice crunch and a rich flavor to the soft cake.
• Sweet coconut touch: I mix in about 1/3 cup of shredded coconut or sprinkle some on top before baking. It adds a light sweetness and a soft texture that goes so well with the cinnamon.
• Warm spice upgrade: I blend in about 1/2 teaspoon each of ground ginger and cloves. The spices make the cake smell amazing while it bakes and taste perfect for fall.
• Apple harvest flavor: I fold in about 1/2 cup of finely diced apples with the carrots. The apples bring a natural sweetness and a soft texture to every slice.

Serving suggestions:

I love serving this carrot cake coffee cake with a big dollop of homemade whipped cream or a drizzle of warm cream cheese frosting. When I host brunch, I like to make it alongside my pumpkin spice latte or my creamy London fog latte for a cozy start to the day. Both drinks pair perfectly with the sweet cinnamon flavors in the cake.

For something a little different, I sometimes top a slice with my blueberry sauce or strawberry sauce for a fruity twist. It is also a nice surprise to serve this instead of a classic carrot cake at family gatherings, and it always gets everyone talking about how good breakfast smells.

How to store leftovers:

• Store: Once the cake has cooled to room temperature, I keep any leftovers in an airtight container in the refrigerator for up to four days.
• Freeze: When I plan to freeze it, I let the cake cool completely, wrap it in plastic, and place it in a freezer-safe bag or container. It stays fresh for up to three months.
• Reheat: I thaw the cake in the refrigerator overnight before serving. It tastes great chilled or slightly warmed in the microwave for a few seconds.

Frequently asked questions

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