Carrot Cake Coffee Cake is the perfect breakfast with a creamy cheesecake layer, crumbly topping, and moist clumps of sweet butter and cinnamon on top.
Preheat oven to 350 degrees F and line a 9x9 inches or 8x8 inches square pan with parchment paper and spray with nonstick spray.
Next, grate carrots and set them aside.
Make Crumb Topping:
In a large bowl whisk together flour, sugar, cinnamon, nutmeg, orange zest, and salt. Using two forks or a pastry cutter, cut in the butter. The mixture should resemble pea-sized crumbs.
Set the mixture aside.
Cream Cheese Layer:
In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add in egg and mix until combined, set aside.
Make Carrot Cake:
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
In a large bowl, cream together butter and sugars together until smooth.
Add in egg and vanilla and mix well.
Alternate adding the dry mixture with the yogurt, finishing with the dry ingredients and mixing until well combined.
Finally, mix in carrots and raisins. Spread the mixture into the prepared pan.
Carefully spread the cream cheese mixture on top, avoiding the edges.
Next, sprinkle crumb mixture on top.
Bake for 50-60 min or until the toothpick comes out clean with just a few moist crumbs attached.
Cool in the pan on a wire rack before slicing and serving.