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5 from 1 vote

Carrot Cake Coffee Cake

Prep Time20 minutes
Cook Time1 hour
Servings: 16 servings
Calories: 515kcal
Author: Jessica DeMay

Ingredients

CAKE

  • 2 cups flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice optional
  • ½ cup butter room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup buttermilk
  • 15 oz finely grated carrots about 2 ¼ cups tightly packed
  • 1 cup sweetened shredded coconut

CREAM CHEESE LAYER

  • 1 8 oz package cream cheese room temperature
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla

CRUMB TOPPING

  • ½ cup butter room temperature
  • 1 cup brown sugar
  • 1 ½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

GLAZE

  • 1 cup powdered sugar
  • 2-3 tablespoons water or until desired consistency is reached

Instructions

  • Preheat oven to 350° and line a 13x9 pan with parchment paper and spray with nonstick spray.
  • Grate carrots and set aside.
  • In a medium bowl, combine cream cheese and sugar and mix until smooth. Add in egg and vanilla and stir until no lumps remain. I find the best way to do this is with a whisk or hand mixer. Set aside.
  • In a large bowl (or pie plate) combine the crumb topping ingredients- butter, brown sugar, flour, salt, and cinnamon. Mix with clean hands until combined. Set aside.
  • In a small bowl, mix flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
  • In a large bowl, cream butter and sugars together until completely smooth.
  • Add in eggs and vanilla and mix well.
  • Alternate adding the dry mixture with the buttermilk until all is added and incorporated. Fold in carrots and coconut. Pour into prepared pan.
  • Gently spread cream cheese mixture on top.
  • Sprinkle crumb mixture on top of cream cheese mixture.
  • Bake for 55-65 min or until toothpick comes out with just a few moist crumbs.
  • Let completely cool and top with glaze.
  • Can be kept at room temperature for 3-4 days.
  • Best served 1-2 days after making.

Nutrition

Calories: 515kcal | Carbohydrates: 78g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 495mg | Potassium: 230mg | Fiber: 2g | Sugar: 55g | Vitamin A: 5079IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg