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!
Servings 8 -12 servings
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.