Go Back
Print Recipe
1 from 1 vote

Carrot Cake Coffee Cake

Ingredients

CAKE

  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice optional
  • 1/2 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 1/4 cups tightly packed
  • 1 cup sweetened shredded coconut

CREAM CHEESE LAYER

  • 1 8 oz package cream cheese room temperature
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla

CRUMB TOPPING

  • 1/2 cup butter room temperature
  • 1 cup brown sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 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.