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Carrot Coffee Cake

Carrot Coffee Cake

Carrot Coffee Cake, moist carrot cake topped with a nut-filled cinnamon crumb topping and a rich cream cheese glaze. This is the ultimate breakfast treat.
Course Baking, Breakfast, Brunch
Cuisine American
Keyword breakfast treats, brunch ideas, carrot cake, coffee cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 5 minutes

Ingredients

Topping

  • 2 cups chopped nuts walnuts or pecans
  • 1 1/2 teaspoons cinnamon
  • 1/3 cup sugar
  • 1/2 cup butter melted 4 tablespoons

Cake batter

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 1 ½ teaspoon baking soda 1 teaspoon if in high altitude
  • 1 teaspoon baking powder
  • 1 ½ teaspoon salt
  • 1 8 oz can crushed pineapple in juice.
  • 3 large eggs beaten
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla
  • 2 cups peeled and grated carrots

Cream cheese glaze

  • 4 oz cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 3-4 tablespoons milk or cream

Instructions

  1. Preheat the oven to 350°.
  2. Spray or butter a 10-inch springform pan, or you could use a 13x9 inch pan.

For the topping

  1. In a small bowl, combine the flour, cinnamon, sugar.

  2. Stir in the melted butter and the chopped nuts until it forms a crumbly mixture and set aside.

For the cake

  1. Drain the pineapple reserving the juice. You should get about ¼ cup of juice. Adjust with water if necessary to get to the ¼ cup.
  2. In a large bowl, mix together the all-purpose flour, sugar, cinnamon, baking soda, baking powder, and salt.

  3. Stir in the reserved juice, the beaten eggs, oil, and the vanilla. Make sure it is all moistened.

  4. Stir in the crushed pineapple and the grated carrots. Stir to thoroughly combine.
  5. Spread the batter into the prepared 13x9 pan. Tap the pan to release any large air pockets.
  6. Sprinkle the topping evenly over the cake batter.

  7. Bake the cake for 65-75 minutes, or until a cake tester inserted into the center comes out clean, and the cake is golden brown.

  8. Let the cake cool for 10 to 15 minutes.

Make the glaze

  1. Blend together the cream cheese and the powdered sugar and 2 tablespoons of milk or cream.
  2. Add more milk or cream to make a glaze consistency that can be drizzled.
  3. Drizzle the glaze over the cooled cake.

Recipe Notes

This cake is fabulous when slightly warm. But be aware if you pour it over a warm cake, the glaze will soften and not stay as pretty. It will be amazing either way.