This soft carrot coffee cake with cream cheese center is the perfect way to celebrate spring! The cake is packed with the classic carrot cake flavors and has a sweet cream cheese center to take this coffee cake to the next level! The cake is moist, soft and makes for the best sweet breakfast, brunch or dessert!
I am back with another coffee cake recipe and this one is too good to pass up! Especially if you love carrot cake. This classic recipe with a twist has three components to it: the carrot cake, cream cheese center, and crumb topping. And although it takes a little more time to make, it is well worth it!
The cream cheese center is similar to my Pistachio coffee cake recipe. And it works so well with the flavors in this carrot coffee cake!
Why you will love this carrot coffee cake with cream cheese
Layers of flavor: This carrot cake recipe has 3 layers that really make this cake so delicious. The carrot cake, cream cheese center and the crumb topping all come together to create a magical bite.
Perfect for Spring: Carrots come into season in springtime and right now is the perfect time to be enjoying them. And although I love savory carrot recipes, this carrot dessert is another delicious way to eat carrots while they are in season. Of course, you can make this cake anytime of the year!
Does coffee cake have coffee in the recipe?
Despite the name, coffee cake typically does not contain any coffee in the actual recipe. Instead, the name comes from the fact this sweet treat is traditionally served with coffee.
And I can confirm that this carrot coffee cake makes for an amazing, sweet breakfast with a cup of coffee!
Do you need to peel the carrots before shredding?
I have seen the debate on if the carrots need to be peeled before shredding and adding to the batter. There are some concerns about not peeling and possibly making the recipe bitter. Or saving time and skipping peeling.
So, do you need to peel the carrots? It depends! If the carrots are fresh and the skin isn’t tough, you could probably just give the carrots a scrub under and skip peeling the carrots.
But if the carrot has tough or thick skin, I would take the time to peel them. And if you are not sure, I would recommend to just take the few extra minutes to peel the carrots.
How to store this carrot cake
For best results, store any leftovers in the refrigerator, covering the cake or in an airtight container once the cake is fully cooled.
When ready to enjoy, either take your desired potion out and microwave for a few seconds to warm back up!
The cake will stay good in the fridge for 3 days!
What you will need to make this carrot coffee cake
All-Purpose Flour: No need for fancy flour to make this carrot coffee cake! If you need to make this recipe gluten-free, you can swap the all-purpose flour with a 1:1 ratio gluten-free flour.
Sugar: Granulated sugar adds the sweetness to the carrot cake.
Baking powder and baking soda: The leavening agents used.
Salt: Enhances the flavors.
Spices: Cinnamon, nutmeg and ground ginger complement the carrot and adds more flavor to the coffee cake.
Milk: Brings moisture to the cake. You can use any percentage of milk you like. I use 2% when making this coffee cake.
Neutral oil: A neutral cooking oil brings moisture to the cake. Canola, vegetable or avocado oil are all great options.
Greek Yogurt: Another layer of moisture to the cake. Plain Greek yogurt is best, but you can substitute with sour cream if needed.
Vanilla Extract: Adds to the flavor.
Eggs: Two eggs provide structure.
Carrots: You will need about 4 large carrots to get 2 cups of shredded carrots.
Cream Cheese Center: The cream cheese center is made up of cream cheese, sugar, vanilla extract and one egg yolk.
Crumb topping: The crumb topping is made with all-purpose flour, brown sugar, cinnamon, butter, and a pinch of salt.
Tips and tricks
- When combining the wet and dry ingredients together for the batter, try not over mix. Stir until everything is just combined. Overmixing can cause the cake to become dense.
- When spreading out the batter and the cream cheese center, an icing spatula is helpful but not required. You can just use a butter knife and gently spread the cream cheese.
- This carrot coffee cake can be made in an 8-inch spring form pan, cake pan or square baking dish. Just be sure to grease the baking pan well or use parchment paper to prevent the cake from sticking.
- Watch the bake time carefully. Due to external factors, there will not be a one set time that works for everyone. You will want to pull the coffee cake out of the oven just at the batter has set. A toothpick will come out clean when inserted into the center of the cake.
If you give this carrot coffee cake with cream cheese a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations!
From kitchen to yours, happy baking! I hope you love this carrot coffee cake as much my family does!
Carrot Coffee Cake with Cream Cheese
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 2/3 C. Sugar
- 1/2 C. Cooking Oil such as avocado oil
- 2 eggs
- 1/2 C. Milk
- 1/2 C. Greek Yogurt
- 1 tsp. Vanilla extract
- 1 1/2 tsp. Cinnamon
- 1/2 tsp. Ground ginger
- 1/4 tsp. Nutmeg
- 2 C. Grated carrots about 4 large carrots
Cream cheese center:
- 8 oz. Cream cheese softened
- 1/3 C. Sugar
- 1 tsp. Vanilla extract
- 1 egg yolk
Crumb topping:
- 1/3 C. All-purpose Flour
- 1/4 C. Brown sugar
- 1/2 Tbsp. Cinnamon
- 3 Tbsp. Unsalted Cold butter cut into small pieces
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- To make the crumb topping, stir the flour, brown sugar, cinnamon and pinch of salt together in a bowl. Add the cold butter and cut it into the flour mixture until it resembles coarse sand. Place in the refrigerator while you prepare the batter and cream cheese mixture.
- To make the coffee cake batter, place the all-purpose flour, salt, cinnamon, ginger, nutmeg, baking powder, and baking soda in a medium mixing bowl. Stir together until fully combined. Set aside.
- In a separate large mixing bowl, add the eggs and sugar. Beat together using a hand mixer for about 30 seconds. Add in the Greek yogurt, milk, vanilla extract, and oil. Beat together until fully combined. Fold in the grated carrots.
- Add the dry ingredients into the wet. Stir until just combined.
- To make the cream cheese center, add the cream cheese and sugar into a third mixing bowl (you can re-use the mixing bowl using for dry ingredients to save on dishes). Beat together using a hand mixer until the cream cheese is smooth. Add the egg yolk and vanilla extract. Beat together until smooth and all the ingredients are combined.
- Pour 3/4 of the batter into a greased 8-inch springform pan or 8-inch baking pan. Spread out the batter evenly. Carefully place dollops of the cream cheese mixture over the batter. Using an icing spatula or knife, gently spread out the cream cheese. Top with remaining 1/4 of the batter, and spread out evenly.
- Sprinkle the crumb topping over the batter evenly.
- Bake for 45-55 minutes or until the batter is set. A toothpick will come out clean once done baking.
- Let cool and enjoy!
