Carrot Cake Coffee Cake

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Carrot Cake Coffee Cake is just the thing for any occasion! It’s like having two amazing desserts in one. Picture this: a cozy blend of coffee cake goodness mixed with the classic flavors of carrot cake. It’s easy to make and tastes like a dream. Perfect for breakfast, brunch, or anytime you need a little pick-me-up. And guess what? It’s gluten-free, so everyone can indulge without worry. Trust me, you won’t be able to resist!

Why You’ll Love Carrot Cake Coffee Cake

  • Effortlessly Delicious: Don’t let the gourmet flavors fool you – our Carrot Cake Coffee Cake is a breeze to make, even for novice bakers. With simple ingredients and straightforward instructions, you can whip up a batch in no time, making it the perfect option for busy mornings or lazy weekends.
  • Flavor Explosion: Prepare your taste buds for a journey of epic proportions as you sink your teeth into this heavenly creation. From the aromatic spices to the sweetness of the carrots and the zesty citrus undertones, each bite is a symphony of flavors that will leave you craving more..
  • It’s versatile: Serve it for breakfast, brunch, or dessert – it’s always a hit.Versatility at Its Finest: Whether you’re serving it up for breakfast, brunch, or dessert, our Carrot Cake Coffee Cake is always a hit. Pair it with a steaming cup of coffee for a morning pick-me-up, enjoy it as a midday treat with a side of fruit, or indulge in a slice after dinner for the perfect sweet ending to your day.
  • Inclusive Options: With a gluten-free option available, everyone can enjoy a slice of this heavenly creation. Whether you have dietary restrictions or simply prefer to avoid gluten, you can rest assured knowing that our recipe has been crafted with inclusivity in mind, so no one has to miss out on the deliciousness.
  • Customizable Creations: Let your creativity run wild as you experiment with different toppings and glazes to make our Carrot Cake Coffee Cake truly your own. Whether you prefer a classic cream cheese frosting, a drizzle of caramel sauce, or a sprinkle of chopped nuts, the possibilities are endless when it comes to personalizing this delightful treat.

Ingredients Needed To Make Carrot Cake Coffee Cake

  • Flour
  • Baking powder
  • Baking Soda
  • Salt
  • Eggs
  • Granulated sugar
  • Sour Cream
  • Carrots
  • Ground cinnamon
  • Ground allspice
  • Butter
  • Ground nutmeg
  • Vanilla
  • For the streusel topping: granulated sugar, flour, unsalted butter, walnuts, ground cinnamon
  • For the cream Cheese layer: cream cheese, vanilla, powdered sugar
  • For the glaze: powdered sugar, milk

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Carrot Cake Coffee Cake

Preheat Oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch or 9-inch round baking dish with nonstick baking spray.

Prepare Cake Batter: In a mixing bowl, cream the butter and granulated sugar on high speed for 3 minutes. Add eggs, sour cream, and vanilla extract. Mix until combined. Scrape down the sides of the bowl as needed. 

Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Gradually add the dry ingredients to the wet mixture and mix until just incorporated. Fold in the shredded carrots.

Prepare Cream Cheese Filling: In a separate bowl, beat the cream cheese, vanilla extract, and powdered sugar until smooth.

Prepare Topping: In another bowl, combine chopped walnuts, ground cinnamon, brown sugar, gluten-free flour, and unsalted butter until crumbly.

Assemble Cake: Pour half of the cake batter into the prepared baking dish. Spread the cream cheese filling evenly over the batter. Sprinkle half of the walnut topping over the cream cheese layer. Add the remaining cake batter on top and sprinkle the remaining walnut topping.

Bake: Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool: Let the cake cool in the baking dish for 15 minutes before serving.

Prepare Glaze: While the cake is cooling, mix together powdered sugar and milk to form a smooth glaze.

Serve: Once the cake has cooled, optionally drizzle the glaze over the top.

Enjoy!

Variations & Substitutions

  • Add 1/2 cup of raisins or dried cranberries to the cake batter for added sweetness and texture.
  • Substitute the cream cheese in the glaze with Greek yogurt for a tangier flavor.
  • Sprinkle shredded coconut on top of the glaze for a tropical twist.
  • For a decadent touch, drizzle melted chocolate over the cooled coffee cake before serving.
  • Experiment with different spices in the cake batter, such as ginger or cardamom, for unique flavor profiles.

Commonly Asked Questions

Can I omit the nuts from the streusel topping? 

Of course! If you have a nut allergy or simply prefer not to use nuts, you can easily omit them from the streusel topping without compromising the flavor or texture of the coffee cake.

How should I store leftover Carrot Cake Coffee Cake? 

To keep your coffee cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 2 days. If you prefer to store it longer, you can refrigerate it for up to 5 days. Just be sure to let it come to room temperature before serving.

Can I freeze Carrot Cake Coffee Cake? 

Absolutely! Carrot cake coffee cake freezes beautifully. Simply wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the refrigerator, then bring it to room temperature before serving.

How do I reheat leftover Carrot Cake Coffee Cake? 

Reheating leftover coffee cake is easy and can be done in a few different ways. You can warm individual slices in the microwave for 20-30 seconds or until heated through. Alternatively, you can reheat the entire cake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warm. Just be sure to keep an eye on it to prevent it from drying out.

Carrot Cake Coffee Cake

Coffee Cake combined with Carrot Cake is a must have! I love this combo of flavors.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Carrot Cake Coffee Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9
Calories: 535kcal

Equipment

  • mixing bowls
  • Measuring cups and spoons
  • Cake pan (7×10 inches, 9-inch square, or 9-inch round)
  • nonstick baking spray
  • toothpick

Ingredients

Ingredients for Cake

  • 2 cups 1.1 gluten-free flour
  • 4 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 eggs
  • 2/3 cup sugar
  • 1 cup sour cream
  • 1 1/2 cup finely shredded carrots
  • 1/2 tsp ground cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp  nutmeg
  • 1 cup butter, room temp
  • 2 1/2 tsp vanilla extract 

Streusel Center & Topping

  • 1 1/4 cup chopped walnuts
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup  1.1 GF flour
  • 1/2 cup butter, room temp

Cream Cheese Layer

Glaze

  • 2 cups powdered sugar
  • 3 tbsp milk

Instructions

  • Preheat the oven to 350°F (175°C). Grease an 8×8-inch or 9-inch round baking dish with nonstick baking spray.
  • In a mixing bowl, cream the butter and granulated sugar on high speed for 3 minutes. Add eggs, sour cream, and vanilla extract. Mix until combined. Scrape down the sides of the bowl as needed. 
  • In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Gradually add the dry ingredients to the wet mixture and mix until just incorporated. Fold in the shredded carrots.
  • In a separate bowl, beat the cream cheese, vanilla extract, and powdered sugar until smooth.
  • In another bowl, combine chopped walnuts, ground cinnamon, brown sugar, gluten-free flour, and unsalted butter until crumbly.
  • Pour half of the cake batter into the prepared baking dish. Spread the cream cheese filling evenly over the batter. Sprinkle half of the walnut topping over the cream cheese layer. Add the remaining cake batter on top and sprinkle the remaining walnut topping.
  • Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake cool in the baking dish for 15 minutes before serving.
  • While the cake is cooling, mix together powdered sugar and milk to form a smooth glaze.
  • Once the cake has cooled, optionally drizzle the glaze over the top. Enjoy!

Notes

Variations:
  • Add 1/2 cup of raisins or dried cranberries to the cake batter for added sweetness and texture.
  • Substitute the cream cheese in the glaze with Greek yogurt for a tangier flavor.
  • Sprinkle shredded coconut on top of the glaze for a tropical twist.

Nutrition

Serving: 1g | Calories: 535kcal | Carbohydrates: 79g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 319mg | Potassium: 187mg | Fiber: 6g | Sugar: 50g | Vitamin A: 5215IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

4 Comments

  1. Thank you so much. Carrot cake is my husband’s favorite. I will try to surprise him on his birthday next week with this!! This is super!!

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