Carrot Cake Coffee Cake

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!
Total Time 1 hour
Servings 8 -12 servings
Author Dorothy Kern


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


  • Preheat oven to 350°F. Spray a 9” round pan with cooking spray. (You can also use a 9" square pan.)
  • Whisk flower, baking powder, salt, and cinnamon together in a medium bowl.
  • 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.
  • Make the crumb topping: stir together brown sugar, flour, cinnamon, and butter. Add walnuts, if desired. (Use the medium bowl from before, less dishes!)
  • 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.
  • 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.
  • 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.