Carrot Coffee Cake with a Cream Cheese Glaze !!

We all love coffee cake. I’m not sure if I know anyone that doesn’t. And I personally believe carrot cake is top tier, so why not mix the best of both worlds to make a fun little snack cake to enjoy with your coffee this weekend !!

Few tips:

• Using a food scale can make a big difference in your baking, giving you the most accurate measurements and the highest chance of remaking a recipe perfectly. I promise, if you aren’t used to measuring in grams, it’ll make you love baking that much more.
• When it’s time to mix in the dry ingredients, just mix until combined. Over-mixing can lead to a denser cake because it develops gluten. It’s okay if you see a few lumps; they’ll disappear as the cake bakes
• To check if the cake’s done, use a toothpick; stick it into the center, and if it comes out clean or with a few crumbs, you’re good. Wet batter means it needs a few more minutes in the oven, so just check again after a bit
• Since our cake is a bit more delicate and airy than a tradition coffee cake, you’ll notice the streusel sink in a bit once baked; that’s completely fine! 
• Let the cake sit in the pan for around 10 minutes, then transfer it to a wire rack. Giving it this cooling time keeps it from crumbling when you remove it from your pan. And make sure it’s completely cool before adding your glaze. If it’s even a little warm, the glaze can start melting and slide right off.
• If you have leftovers, keep them fresh by storing the cake in an airtight container in the fridge. When you’re ready to serve, let it come to room temperature to bring out all the flavors once more

Here’s a video to guide you along the process:

Process:

Carrot coffee cake

Carrot Coffee Cake with a Cream Cheese Glaze !! 

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 40 mins

Total Time 1 hr 5 mins

Course Dessert

Servings 9

Ingredients

  

• 165 grams all-purpose flour 1 1/3 cup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 60 grams pecans
• 30 grams shredded coconut
• 110 grams light brown sugar 1/2 cup
• 50 grams granulated sugar 1/4 cup
• 115 grams salted butter, melted 1/2 cup
• 2 eggs
• 1 1/2 tsp vanilla extract
• 60 ml buttermilk 1/4 cup
• 100 grams grated carrots

Streusel topping

• 90 grams salted butter, melted
• 100 grams all purpose flour
• 80 grams light brown sugar
• 20 grams granulated sugar
• 1 tsp cinnamon

Cream Cheese Glaze

• 2 oz cream cheese, softened
• 60 grams powdered sugar, sifted
• 1/2 tsp vanilla
• 2 tbsp buttermilk add more or less depending on consistency preference

Instructions

 

• Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment.
• In a small bowl, mix flour, brown sugar, cinnamon, and salt into your melted butter. Chill until ready to use. (It needs time to firm up so it's able to crumble properly; so make sure you make your streusel before starting anything else.)
• In a medium bowl, whisk flour, baking powder, baking soda, salt, spices, pecans, and coconut.
• In another bowl, whisk melted butter and both sugars. Then whisk in your two eggs and vanilla. Then lastly, whisk in buttermilk until smooth. Stir in grated carrots. Add dry ingredients and fold until just combined.
• Pour batter into prepared pan and smooth the top. Sprinkle chilled streusel evenly over the surface.
• Since our cake is a bit more delicate and airy than a tradition coffee cake, you'll notice the streusel sink in a bit once baked; that's completely fine!
• Bake for 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 15–20 minutes.
• Whisk softened cream cheese with powdered sugar, buttermilk, and vanilla until smooth and pourable. Drizzle over slightly warm or cooled cake.

Keyword carrot cake, coffee cake, dessert recipe, snack cake