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Freshly baked Carrot Cake Coffee Cake on a wooden table

Name: Carrot Cake Coffee Cake

Summary: A moist, spiced carrot cake fused with classic coffee cake, topped with a buttery crumb topping and optional cream cheese drizzle. Perfect for brunch, dessert, or anytime snacking.
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Prep Time 20 minutes
Cook Time 30 minutes
30 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Cake:
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup Greek yogurt or sour cream
  • 1 ½ cups finely shredded carrots
  • For the Crumb Topping:
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons unsalted butter melted
  • For the Optional Cream Cheese Drizzle:
  • 4 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract

Equipment

  • Equipment:
  • 9x9 inch baking pan
  • Stand mixer or hand mixer
  • Mixing bowls (small, medium, large)
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  3. Prepare the crumb topping: Combine flour, brown sugar, and cinnamon. Add melted butter and mix until crumbly. Set aside.
  4. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  6. Add eggs one at a time, beating after each. Stir in vanilla and Greek yogurt.
  7. Gradually mix in dry ingredients until just combined. Fold in shredded carrots.
  8. Pour half the batter into the prepared pan. Sprinkle with half the crumb topping.
  9. Add remaining batter, then top with remaining crumb topping.
  10. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool completely. Prepare drizzle by mixing cream cheese, powdered sugar, milk, and vanilla. Drizzle over cooled cake.

Notes

Notes:
Use freshly grated carrots for the best texture.
Don’t overmix to keep the cake light and tender.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.