Description
This Carrot Cake Coffee Cake is a delightful blend of flavors, combining fresh carrots, warming spices, and a creamy icing. Perfect for brunch or a sweet treat!
Ingredients
Scale
- ¾ cup (105g) all-purpose flour
- ½ cup (110g) packed dark brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 5 tbsp (70g) unsalted butter, softened
- 1 cup (120g) finely grated carrots
- 1 ⅓ cups (190g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, at room temperature
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ⅓ cup (60ml) sunflower oil
- ½ cup (120ml) full fat plain yogurt
- ½ cup (60g) powdered confectioner’s sugar
- 2 tbsp (28g) cream cheese, softened to room temperature
- 2 tbsp (30ml) whole milk
- ½ tsp pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F and line the base of an 8-inch round non-stick springform pan with parchment paper; lightly butter the sides.
- For the crumb topping, mix flour, brown sugar, cinnamon, and salt in a bowl. Add softened butter and combine until clumpy. Set aside.
- Grate carrots and set them aside.
- For the cake batter, sift flour, spices, baking powder, baking soda, and salt together. In a large bowl, whisk egg, brown sugar, granulated sugar, oil, and yogurt until smooth. Fold in grated carrots and dry ingredients until just combined.
- Spread the batter into the prepared pan and sprinkle crumb topping on top. Bake for 35-40 minutes until a toothpick comes out clean. Cool for 30 minutes, covered with foil.
- Once cooled, remove the sides of the springform pan and place the cake on a serving plate.
- For the icing, combine soft cream cheese and powdered sugar, then gradually add milk until smooth. Mix in vanilla and salt, then drizzle over the cake. Serve warm or at room temperature.
Notes
Ensure the butter for the topping is softened for easy mixing.
For added flavor, consider using freshly grated nutmeg.
This cake can be served warm or at room temperature for a delicious treat.
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg