Carrot Cake Coffee Cake

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Hands down, this is my favorite coffee cake ever. I know it will be yours too!

This is another one of those recipes that Mel ate. That means it gets 5 gold stars.

Although, I’ve gotta say, there is not one carrot cake recipe on this blog that he has not tried. He’s that crazy for carrot cake! And I can’t blame him…aren’t you?

I know, it’s just the beginning of March. But Lent has already started which means that Easter is right around the corner. It’s only 4 1/2 weeks away, which in mom-years means it will be here before I finish writing this post.

So, pretty much, I plan to #carrotcakeallthethings over the next few weeks. Is that a problem? I hope not! Carrot cake, lemon, coconut…the trifecta of Easter and probably my favorite food time of year.

I mean, lemon, obviously. And coconut. And, well. Mel eats the carrot cake. Even if it’s just a bite, I feel like I’m winning at life.

Now some of you may be thinking hmmmm. Something is strange here. Nope, you’re not seeing things. If you’ve been following this blog for awhile you might recognize this recipe…but I doubt you recognize the photo. I’m “reposting” this recipe because I originally made this coffee cake back when I didn’t know how to photograph. Also? Carrot Cake Coffee Cake is one of the more popular recipes in my book!

Remember that little old thing? It’s been awhile…I figured I should bring it up again. Because Easter = The End of Lent = Eat all the sugary things. Right?

{Since I don’t do Lent, I’m not sure what my excuse is but…whatever.}

This recipe is based off my mom’s coffee cake recipe. As I typed that I realize that I have never posted it. (!!!) It’s going on my to-do list because it’s some darn good coffee cake!

Even though I’ve never posted my mom’s official recipe, I’ve made several coffee cake recipes here on the blog, and all of them are adapted from her base recipe. I think, besides this one, the peanut butter coffee cake is my favorite. (For obvious reasons. #crazyforpeanutbutter)

This is a two bowl recipe…but you don’t need a mixer. And the second bowl is used to make the crumb. I mean…that’s necessary right? You can’t have coffee cake without crumble topping.

The cake is filled with the flavor of carrot cake. The carrots give the proper texture and the cinnamon adds that telltale carrot cake flavor. You can add nuts to your streusel topping, and if you’re so inclined, throw some raisins in the cake.

But we can’t be friends if you do that. #TotallyKidding #notaraisinfan

Okay, I’m getting a little punchy on the hashtags in this post. I need to focus. Coffee cake, Dorothy. Focus on the coffee cake.

See, the problem with focusing? Now I want coffee cake! 🙂

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Servings: 8 -12 servings

Carrot Cake Coffee Cake

Total Time:

1 hr

This Carrot Cake Coffee Cake is perfect for your Easter brunch...or any time you want carrot cake! A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch. The cream cheese frosting is the icing on the cake!

Ingredients

For the Cake

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup milk
• 2 cups shredded carrots — patted dry

For the Streusel

• 1/2 cup brown sugar
• 2 tablespoons flour
• 2 teaspoons cinnamon
• 2 tablespoons butter — melted
• 3/4 cup chopped walnuts — if desired

 For the Icing

• 1 tablespoon unsalted butter. softened
• 2 ounces cream cheese — room temperature
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Spray a 9” round pan with cooking spray. (You can also use a 9" square pan.)
2. Whisk flower, baking powder, salt, and cinnamon together in a medium bowl.
3. Stir sugar, oil, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined. Stir in shredded carrots.
4. Make the crumb topping: stir together brown sugar, flour, cinnamon, and butter. Add walnuts, if desired. (Use the medium bowl from before, less dishes!)
5. Pour batter into prepared pan. Top with streusel. Bake for 25-35 minutes until a toothpick comes out clean. Cool completely in pan before frosting.
6. To make the icing: beat the butter and cream cheese together in a medium sized bowl with a hand mixer. Slowly mix in the powdered sugar, then beat in the vanilla.
7. Frost cake with a thin layer of frosting or place in a ziploc bag and pipe over the top. Store cake loosely covered with plastic wrap. It will keep 2-3 days at room temperature.

All text and images © Dorothy Kern for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

Click here for more Carrot Cake Recipes!

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Sweets from friends:
Carrot Cake Pancakes by Chef in Training
Carrot Cake Monkey Bread by Something Swanky
Single Serving Carrot Cake by Heather’s French Press