Carrot Cake Coffee Cake

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Spring always calls for brunching and carrot cake! So we can’t think of a something more fitting to serve than this Carrot Cake Coffee Cake. This thick, cozy, layered coffee cake is the kind of bake that feels straight out of a case at your local bakery but is surprisingly doable in you’re own kitchen. 

Don’t let the four layers fool you! Yes, this carrot cake is impressive but simple enough to tackle for your next spring brunch! It starts with a warmly spiced carrot cake batter that is filled with shredded carrots and raisins and is layered with a creamy cheesecake-style center and topped with a thick crumble. 

You get soft cake, a fluffy cream cheese filling and a crunchy streusel topping in each bite. Its perfect for spring brunches, easter breakfast or anytime your wanting an elevated baking sesh. This bakery-worthy recipe will have everyone asking how you made it at home. So without further adieu, let’s dive into the deets for making the perfect Carrot Cake Coffee Cake!

Why You’ll Love this Carrot Cake Coffee Cake

• Bakery-style at home! If you’re looking for a coffee cake to make at home that will rival your favorite bakery, this one is it! The layers of cream cheese and crumble topping take this coffee cake to a whole other level. You’ll be impressed at how doable it will be to make in your own kitchen!
• A twist on classic carrot cake! The warm spices in the batter, fresh grated carrots and the sweetness of the raisins stays true to the classic flavors with a coffee cake twist.
• Four irresistible layers! This Carrot Cake Coffee Cake has two layers of soft, spiced carrot cake with a sweet, tangy cream cheese filling and then is finished with a thick layer of spiced crumble on top. You get soft cake, a fluffy cream cheese filling and a crunchy streusel topping in each bite. It will keep you coming back for more!

How to Make Carrot Cake Coffee Cake, Step by Step

Step 1. Preheat oven and prep your springform pan. 

Start by preheating your oven to 350ºF. Butter a springform pan and line the bottom of the pan with a piece of parchment paper. Set this to the side while you make the cake layers.

Tip: We recommend using a springform pan for this recipe. That way you can easily remove and slice the cake. 

Step 2. Make the crumble topping.

The crumble topping is one of the best parts about this coffee cake. There’s a lot of it and for good reason!

Before your dive into making the cake, mix together the spiced crumble topping. All you need to do is add the crumble ingredients to a bowl and mix with a for or with your hands until it reaches a crumb texture. 

You want the topping to stay nice and solidified so pop it in the fridge to chill while you make the rest of the layers. 

Step 3. Mix the coffee cake batter.

All you need is a whisk or spoon and couple mixing bowls to whip together the coffee cake batter.

Start by adding your dry ingredients – flour, salt, baking powder, baking soda, and cinnamon- to a medium bowl and whisk to combine.

Using a separate bowl for your wet ingredients, start by lightly whisk eggs. Add sugar, softened butter, sour cream, pumpkin puree and vanilla. Mix everything together until combined.

Lastly, pour in 1/2 of your spiced flour mixture and mix until blended before adding the last half of the flour mixture.

Step 4. Make cream cheese filling.

In a stand mixer with whisk attachment, add softened cream cheese, egg, flour and sugar. If you don’t have a stand mixer, a hand mixer will work perfectly. Whisk all your ingredients together and set aside.

Step 5. Layer the coffee cake!

We recommend using a springform pan. This will make removing the cake from the pan super easy! 

Start by buttering and lining the bottom of the springform pan with parchment paper. Next pour half of the cake batter to the bottom of the cake pan. Spread the batter in an even layer along the bottom of the pan. 

Next pour your cream cheese filling over the top and spread in an even layer to cover the batter underneath. Add the last half the batter on top of the cream cheese. Lastly, top with your crumble. You can be extra generous with the crumble!! The more crumble, the better the coffee cake. 

Step 6. Bake the cake until cooked through.

The carrots in this coffee cake can add a lot of moisture to the dough which can prolong the baking time. Start by baking the cake for about 45-50 minutes. 

Cover with foil and bake for 10 additional minutes. Depending on how your oven cooks and how much moisture is in your batter, it could take an addition 30-40 minutes to cook through. See our tip below on how to test doneness of your coffee cake.

Remove the coffee cake from the oven and give it at least 20 minutes to set before slicing and serving.

Tips for making this bakery-style coffee cake

• Mix in sour cream to the batter. Sour cream is our secret ingredient for most muffins, quick breads and sometimes cakes because it gives the bread such a delicious texture.
• Test doneness with a fork or toothpick. Testing for doneness correctly is important to make sure your bread loaf is cooked through. Poke a toothpick in the center of the loaf with a fork or tooth pick. If it comes out clean, your loaf is done. If you remove the fork and there is still batter, it needs more time to cook. Pop it in the oven for 5-10 more minutes at a time until it comes out clean.
• Use a spring-form pan for easy removal! If you don’t have a springform pan, you may have to assemble a parchment paper sling to remove the cake from the pan.
• Freshly grate your carrots. Do not use packaged shredded carrots – they will be too thick and have a dry texture. Freshly shredded carrots will have a vibrant taste and add delicious moisture to the cake.

How to know when your coffee cake is done

Testing for doneness to make sure your cake is cooked through. This coffee cake is pretty thick, so it will take some time to bake through. 

Poke the center of each cake round with a fork or toothpick. If it comes out clean, your cakes are done. If there is uncooked batter on the utensil, it needs more time to cook. Pop it in the oven for 5-minute increments until it comes out clean.

Can you freeze coffee cake?

Yes you can! If you don’t plan on eating the whole coffee cake in a week or want to save some for later, you can freeze the cake for up to 3 months.

If you plan on eating the cake within 3-4 days, it should be okay to keep in the fridge without drying out too much.

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