Description
This moist and flavorful Carrot Cake Coffee Cake combines grated carrots, crushed pineapple, and a creamy orange-infused cream cheese filling, topped with a cinnamon streusel. Perfect for breakfast or a sweet snack, this cake offers a delightful balance of spice, sweetness, and texture in every bite.
Ingredients
Cake Batter
- 3/4 cup brown sugar
- 2 eggs
- 1/4 cup canola oil
- 1/3 cup whole milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 8 oz. crushed pineapple, drained
- 1/4 cup unsweetened coconut
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Cream Cheese Filling
- 6 oz. cream cheese, softened
- 3 tablespoons sour cream
- 1/4 cup granulated sugar
- 1 teaspoon orange zest
- 1 egg yolk
Streusel Topping
- 4 tablespoons butter, melted
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400º F (204º C). Grease and line a 9x9-inch baking pan with parchment paper to ensure the cake doesn't stick and is easy to remove later.
- Mix Wet Ingredients: In a large bowl, combine 3/4 cup brown sugar, 2 eggs, 1/4 cup canola oil, 1/3 cup whole milk, 1 teaspoon apple cider vinegar, and 1 teaspoon vanilla extract. Whisk thoroughly until the mixture is smooth and fully combined, creating the base for the cake batter.
- Add Carrot and Pineapple: Fold in 1 cup finely grated carrots, 8 oz. drained crushed pineapple, and 1/4 cup unsweetened coconut gently into the wet mixture. This adds moisture and texture to the cake.
- Sift and Combine Dry Ingredients: In a separate bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt. Immediately fold these dry ingredients into the wet carrot mixture carefully until no lumps remain, creating a smooth batter.
- Prepare Cream Cheese Filling: In another bowl, whisk together 6 oz. softened cream cheese, 3 tablespoons sour cream, 1/4 cup granulated sugar, 1 teaspoon orange zest, and 1 egg yolk until smooth and creamy. This will add a tangy, rich layer to the cake.
- Make Streusel Topping: Combine 4 tablespoons melted butter, 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt in a bowl. Stir until crumbly, and then break the mixture into small pea-sized crumbles to form the streusel.
- Assemble the Cake: Pour half of the carrot cake batter into the prepared 9x9-inch pan, spreading it evenly. Spoon dollops of the cream cheese filling over the batter. Then, carefully spread the remaining carrot batter over the cream cheese layer, covering it. Finally, sprinkle the streusel topping evenly over the batter.
- Bake: Place the cake in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center — it should come out clean when the cake is done.
- Cool and Serve: Allow the cake to cool for about 15 minutes before slicing into 9 to 12 pieces. This resting time helps the layers set for easier serving and better flavor melding.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the batter.
- Use room temperature eggs and cream cheese for a smoother batter and filling.
- The orange zest in the cream cheese filling adds a bright citrus note; fresh zest is recommended.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can reduce the sugar slightly if you prefer a less sweet cake.
- For a nutty twist, sprinkle chopped walnuts or pecans in the streusel topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
