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carrot cake coffee cake

Carrot Cake Coffee Cake

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.
Course Breakfast, Dessert
Cuisine American
Keyword Carrot Cake Coffee Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 9 servings
Calories 572kcal
Author Catalina Castravet


Cinnamon Crumb Topping:

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup light brown sugar or dark
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon orange zest

Carrot Cake:

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white granulated sugar
  • 1 large egg-room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 7 oz. finely grated carrots
  • 1/3 cup raisins

Cream Cheese Layer:

  • 12 oz. cream cheese room temperature
  • 1/2 cup white granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract


  • 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.



Calories: 572kcal | Carbohydrates: 85g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 553mg | Potassium: 470mg | Fiber: 4g | Sugar: 50g | Vitamin A: 4512IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 3mg