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Carrot Coffee Cake

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This carrot coffee cake is a classic streusel coffee cake with a carrot cake profile. Nicely spiced and moist, with finely shredded carrots, walnuts, and a cream cheese glaze, it's just right for a spring brunch buffet.

Ingredients:
  • cooking spray
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup salted butter, softened
  • 1 cup sour cream
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 cups freshly finely shredded carrots
  • 1 tablespoon vanilla extract
  • streusel
  • 1 cup walnuts, chopped
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 2 tablespoons salted butter, melted
  • glaze
  • 3 ounces cream cheese
  • 2 tablespoons salted butter, softened
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioner's sugar
  • 1 tablespoon whole milk, or more as needed
Directions:
  1. Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a 9x13-inch baking pan with foil. Coat foil with cooking spray.
  2. For batter, whisk together flour, baking powder, cinnamon, salt, and nutmeg in a medium bowl.
  3. Beat softened butter in a large bowl with an electric mixer until light and fluffy. Gradually beat in sour cream, then white sugar, and brown sugar. Beat in eggs, 1 at a time.
  4. Stir in carrots and vanilla. Fold in flour mixture with a rubber spatula until just combined.
  5. Spread batter in prepared pan. The batter will be shallow, but will increase in volume as it bakes.
  6. For streusel, combine walnuts, brown sugar, cinnamon, and salt in a small bowl. Stir in melted butter until crumbly. Sprinkle streusel over cake batter.
  7. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes; lift from the pan with the edges of the foil.
  8. For glaze, beat together cream cheese and butter in a small bowl until smooth. Beat in 1/4 teaspoon vanilla, then powdered sugar. Beat in enough milk to make drizzling consistency.
  9. Serve coffee cake warm or at room temperature. Drizzle glaze over warm or cooled cake, or over each serving.
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