If you’re seeking the ultimate treat for your morning coffee or a sweet afternoon pick-me-up, look no further than this Carrot Cake Coffee Cake. Imagine all the cozy, spiced flavors of classic carrot cake—moist, tender crumb, flecks of orange carrot, a hint of tang from yogurt—topped with a buttery brown sugar crumble that melts right into the cake. This recipe is a delicious mash-up you’ll want to bake again and again, whether you’re serving friends at brunch or sneaking a slice for dessert. The combination of carrots, warm spices, and crumbly topping truly makes this Carrot Cake Coffee Cake irresistible.
Ingredients You’ll Need
Let’s celebrate how easy it is to bring this irresistible cake together! You’ll recognize every ingredient, and each one has a special part to play, from moisture and texture, to that heavenly aroma that fills your kitchen.
- All-purpose flour: The foundation of your cake and crumb topping, giving structure while remaining tender.
- Grated carrots: The star ingredient that adds natural sweetness and that signature bright, lovely color.
- Granulated sugar: Sweetens and keeps the cake light and delicate.
- Light brown sugar: Adds moisture and a deeper, caramel-y flavor to both the cake and crumb topping.
- Unsalted butter (softened and melted): Gives the cake lovely richness and helps make that crumb topping perfectly crisp.
- Plain Greek yogurt or sour cream: Adds tanginess and keeps every bite extra moist.
- Large eggs: Bind the batter, making sure the cake stays together but never dense.
- Whole milk: Adds just enough richness and keeps things extra tender.
- Vanilla extract: Rounds out the sweetness and boosts all the warm flavors.
- Ground cinnamon: Delivers that essential spice cake warmth in both the batter and the crumb.
- Ground nutmeg: Adds depth and just a little intrigue to every bite.
- Ground ginger: A subtle pop of spice that perfectly complements the carrot and cinnamon.
- Baking powder & baking soda: Ensure the cake rises high and has a lovely, even crumb.
- Salt: Sharpens and balances all the sweet, spiced notes.
- Chopped walnuts or pecans (optional): If you want a slight crunch and a toasty, nutty flavor, toss these in!
- Powdered sugar + milk (optional, for glaze): For those who crave a classic sugary drizzle—totally optional but oh-so-pretty.
How to Make Carrot Cake Coffee Cake
Step 1: Prepare for Baking
Start by preheating your oven to 350°F (175°C). This ensures even baking from the moment your cake hits the oven. Grease a 9-inch square baking pan (line it with parchment for easy removal if you’d like), and set it aside while you whip up the other components. A quick prep makes the finished Carrot Cake Coffee Cake lift out of the pan in perfect squares.
Step 2: Mix the Crumb Topping
In a small mixing bowl, combine the all-purpose flour, brown sugar, granulated sugar, and ground cinnamon. Pour in the melted butter, then use a fork to mix and fluff until large, sweet crumbs form. Set this bowl aside—you’ll be sprinkling it over your batter before baking, and trust me, it’s going to create pure magic on top of your Carrot Cake Coffee Cake.
Step 3: Whisk the Dry Ingredients
Grab a medium bowl and whisk together your flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. This method evenly distributes the leavening and spices, so every bite of the Carrot Cake Coffee Cake is balanced and bursting with flavor.
Step 4: Cream the Wet Ingredients
In your largest bowl, beat the softened butter with both the granulated and brown sugar until it’s pale and fluffy—it helps trap air for a lighter cake. Add the eggs one at a time, mixing each until just combined, then stir in vanilla extract and Greek yogurt (or sour cream). This smidge of tang behaves like buttermilk, keeping your cake moist but never heavy.
Step 5: Bring the Batter Together
To your wet mixture, alternate adding the dry ingredients and whole milk, mixing gently until just combined—do not overmix! This helps your Carrot Cake Coffee Cake stay soft and doesn’t toughen the crumb. Gently fold in the grated carrots and chopped nuts if you’re using them. The batter will be thick and gorgeously speckled with orange and nuts.
Step 6: Assemble and Bake
Pour your cake batter into the prepared pan, smoothing the top with a spatula. Generously scatter that crumb topping from earlier all over the surface. Into the oven it goes for 40 to 45 minutes. Your kitchen will soon smell like a bakery, and a toothpick inserted in the center should come out clean when it’s ready.
Step 7: Cool and Serve
Let your Carrot Cake Coffee Cake cool on a wire rack. This wait is the hardest part! When it’s just slightly warm, you can slice it into neat 9 squares. If you feel fancy, drizzle on that simple glaze of powdered sugar and milk. It’s now ready for sharing—if you’re willing, that is.
How to Serve Carrot Cake Coffee Cake
Garnishes
Garnishing is the easiest way to make your Carrot Cake Coffee Cake extra special. Try a delicate dusting of powdered sugar, a zigzag of vanilla glaze, or a sprinkle of chopped toasted nuts. For a pop of color, add a few carrot curls or finely chopped candied ginger right before serving.
Side Dishes
This cake goes brilliantly alongside a hot mug of coffee or tea—consider pairing it with plain Greek yogurt, fresh berries, or a fruit salad for a bright, balanced breakfast or brunch spread. For dessert, a scoop of vanilla ice cream or whipped cream never hurts!
Creative Ways to Present
If you’re serving a crowd or want to dress things up, cut your Carrot Cake Coffee Cake into neat rectangles and wrap individually in parchment—perfect for take-home brunch treats. Or, turn slices into parfaits by layering with lightly sweetened cream cheese and diced pineapple in jars.
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Cake Coffee Cake keeps beautifully. Simply cover the pan tightly with foil or plastic wrap, or transfer slices to an airtight container. They’ll stay fresh and soft for up to 3 days at room temperature.
Freezing
If you want to make this treat ahead, freeze individual slices (or the whole cake) after it has cooled completely. Wrap well in plastic wrap and then foil before placing in a freezer-safe bag. It will keep for up to 2 months; just thaw at room temperature before serving.
Reheating
For that just-baked taste, reheat slices in the microwave for 10 to 15 seconds or warm in a 300°F oven until barely heated through. This revives the crumb and topping, making your Carrot Cake Coffee Cake extra fragrant and delicious all over again.
FAQs
Can I use pre-shredded carrots?
While pre-shredded carrots save time, they tend to be a bit dry and thick. For the softest, most flavorful Carrot Cake Coffee Cake, grate your own carrots finely at home—it makes a noticeable difference in both texture and taste!
Can I make Carrot Cake Coffee Cake gluten-free?
Absolutely! Substitute a good-quality 1:1 gluten-free all-purpose flour blend for the regular flour. Just watch the baking time and check for doneness with a toothpick, as gluten-free cakes sometimes bake up a little differently.
Can I add raisins or pineapple to the batter?
Yes! Feel free to stir in up to 1/2 cup of well-drained crushed pineapple or plump golden raisins with the grated carrots. These mix-ins add extra moisture and bursts of sweetness, making your Carrot Cake Coffee Cake uniquely yours.
How can I make this recipe dairy-free?
To make a dairy-free version, use your favorite plant-based butter, unsweetened almond or oat milk, and a thick dairy-free yogurt substitute. The cake will still be rich, tender, and bursting with carrot goodness.
Why is my crumb topping not crisp?
If your crumb topping isn’t crisp, it may be due to not using enough butter or overmixing after adding the melted butter. Make sure your topping forms big, coarse crumbs and is scattered gently over the batter before baking for best results.
Final Thoughts
There’s something truly joyful about slicing into this Carrot Cake Coffee Cake, sharing warm squares with people you love, or savoring a bite all to yourself. Give it a try and watch it become one of those recipes you keep coming back to—it’s carrot cake comfort, crumb cake delight, and kitchen happiness all in one bite!
Print
Carrot Cake Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of carrot cake and coffee cake with this moist and flavorful Carrot Cake Coffee Cake. Perfect for breakfast or as a sweet treat with a cup of coffee.
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 1 1/2 cups grated carrots
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter (softened)
- 1/2 cup plain Greek yogurt or sour cream
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (melted)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Make Crumb Topping: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Stir in melted butter until crumbs form; set aside.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Make Batter: In a large bowl, cream butter, granulated sugar, and brown sugar. Beat in eggs, then stir in vanilla extract and yogurt. Add dry ingredients alternately with milk, mixing until just combined. Fold in carrots and nuts if using.
- Bake: Pour batter into the pan, spread evenly, and sprinkle crumb topping over it. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool before slicing and serving.
Notes
- You can drizzle a simple glaze of powdered sugar and milk over the cake for extra sweetness if desired.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
