Carrot Cake Coffee Cake Recipe
With the creation of Libertyville’s Carrot Cake Latte and Easter hosting duties being right around the corner, I was inspired to bake something worthy of a brunch spread. The perfect combination of a hearty pastry and a delicious dessert, this Carrot Coffee Cake recipe was given to me by my coworker Marissa, who found it on Soko’s Kitchen. If anyone knows Marissa, she is an incredible baker, so I trusted her endorsement easily. I do have a beloved family recipe for a regular carrot cake, and I was curious how it compared to the coffee cake version before I got started. Checking out the recipes, I was really excited to see lots of the same ingredients and similar ratios.
The baking process was super easy and only requires a whisk and spatula, which I always appreciate. Make sure you take out the milk, eggs, and sour cream beforehand, as they should be room temperature! It is also super important not to overmix when combining the wet and dry ingredients. The trickiest part of the entire bake was definitely spreading the second layer of batter over the crumble. I really recommend creating multiple dollops and gently spreading them with a regular spoon. Otherwise, you risk losing that tasty center of butter and cinnamon swirl!
I love the height of this coffee cake in a 9x9 pan because it really allows you to choose the type of slice you’d like. Cutting it a bit thicker becomes the quintessential breakfast bite next to your freshly brewed Ruca. A thinner slice gives you a small loaf-looking piece, perfect for a snack alongside a mug of afternoon Mystic Mint tea. As well, thinner slices for a brunch table yield anywhere from 18 to 24 servings. Your guests will be so impressed and feel so festive when they taste the carrot and coffee cake combo
For those who are interested in a twist, I could see the addition of crushed walnuts or pecans, or a cream cheese icing drizzle. I included the optional recipe at the end for an elevated, sweeter version. I chose to do just a classic crumble, but I could see how enjoyable a drizzle would turn out to be. Don’t forget that we’re always happy to take leftovers over at Libertyville cafe. While you’re there, don’t forget to grab a Carrot Cake Latte before they’re gone for the season! Happy baking! (:
Ingredients:
Crumble Ingredients
½ cup +2 tbsp butter, chilled
1 cup all-purpose flour
1 tsp cinnamon
1 cup brown sugar
Cake Ingredients
½ cup brown sugar
½ cup white sugar
½ cup butter, melted
½ cup sour cream, room temperature
2 eggs, room temperature
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
¼ tsp ginger
⅓ cup milk, room temperature
1 (generous) cup shredded carrots
(Optional) Icing Ingredients
¾ cup powdered sugar
1 tsp vanilla extract
3 tbsp cream cheese, room temperature
2-3 tbsp heavy cream
Instructions:
Cake Steps:
Make the crumbles by combining cut butter chunks, the flour, brown sugar, and cinnamon. Using a pastry cutter or a fork, press the mixture to create crumbs but do not over mix. There should be a variety of sizes, with some larger crumbs reserved for the top.
Preheat the oven to 350° and grease a 9x9 pan with nonstick cooking spray or butter.
Melt the butter and whisk together the sugars and butter until just combined.
Add the room temperature eggs, sour cream and vanilla extract and whisk until smooth, careful not to over mix.
Using a whisk and spatula, mix together the dry ingredients until an ultra thick batter is formed. That should be the flour, baking soda and powder, spices and salt.
Fold in the room temperature milk to ensure the batter stays aerated and fluffy. Do the same with the carrots after the milk is combined.
Use a little more than half the batter and pour the first layer in your greased pan. Take the smaller crumbles and sprinkle a generous layer on top of the batter in the pan.
Pour multiple small dollops of the rest of the batter over top the crumble layer. Careful to not drag any of the batter and mix the crumbles too much. Use a spoon to push batter to completely cover the crumble layer.
Finish the rest of the larger crumbs on top of the cake. Feel free to use them all or leave some behind if you wanted a less sweet option.
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before serving or frosting.
Icing Steps
Whisk together ingredients and drizzle on top of cooled coffee cake.
Enjoy!!
Mel Kreppein
Meet Mel, a Gurnee native who has a passion for people, planet, and coffee. Managing and crafting at the Libertyville cafe, she spends her free time going on walks, doing art, and hanging out with her cat Prudence.
