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Cream Cheese Carrot Coffee Cake

A delightful and moist cake that combines the natural sweetness of carrots with creamy cream cheese, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
Cream Cheese Mixture
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Topping
  • 0.5 cup walnuts, chopped
  • 0.25 cup brown sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the grated carrots.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
Cream Cheese Mixture
  1. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Pour half of the carrot cake batter into the prepared pan. Spread the cream cheese mixture over it, then top with the remaining batter.
Topping and Baking
  1. Mix the chopped walnuts and brown sugar, and sprinkle over the top.
  2. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool before serving.

Notes

This cake can be stored in an airtight container in the refrigerator for up to a week. Individual pieces can be frozen for later enjoyment.