Description
A moist, warmly spiced carrot coffee cake topped with buttery walnut streusel and a thick, tangy cream cheese glaze. Serve it for breakfast, brunch, Easter, or an afternoon coffee break.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 1/2 cups all-purpose flour
- 1/2 cup whole milk or half-and-half
- 2 cups freshly grated carrots, lightly packed
- 3/4 cup finely chopped walnuts
- 1 cup all-purpose flour, for the streusel
- 1/2 cup unsalted butter, softened, for the streusel
- 3/4 cup granulated sugar, for the streusel
- 1/2 teaspoon ground cinnamon, for the streusel
- 1/8 teaspoon ground nutmeg, for the streusel
- 1/2 cup finely chopped walnuts, for the streusel
- 1 pinch fine salt, for the streusel
- 4 ounces cream cheese, very soft
- 1/2 cup powdered sugar
- 1 pinch fine salt, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
- 2 to 4 tablespoons milk, as needed
Instructions
- Preheat the oven to 350°F. Butter a 9-inch round springform pan.
- Combine the streusel flour, softened butter, sugar, cinnamon, nutmeg, and salt in a medium bowl. Mix by hand until clumps form.
- Stir 1/2 cup chopped walnuts into the streusel and set it aside.
- Beat the cake butter, granulated sugar, and brown sugar for 4 to 5 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the cinnamon, ginger, nutmeg, baking powder, and salt.
- Add the cake flour in two or three additions, alternating with the milk. Mix only until combined.
- Fold in the grated carrots and 3/4 cup chopped walnuts by hand.
- Spread the batter evenly in the prepared pan and scatter the streusel over the surface.
- Bake for 50 to 55 minutes, until lightly golden and a toothpick inserted in the center comes out without wet batter.
- Cool the cake in the pan for 10 minutes. Release the springform ring and let the cake cool completely.
- Whisk the softened cream cheese, powdered sugar, salt, vanilla, and 1 tablespoon milk together.
- Add more milk gradually until the glaze becomes thick but pourable.
- Drizzle the cream cheese glaze over the cooled cake, slice, and serve.
Notes
- Use freshly grated carrots rather than packaged carrot shreds for a softer, moister crumb.
- Do not squeeze the moisture from the grated carrots.
- Toast the walnuts before chopping them for a deeper nutty flavor.
- Do not overmix the batter after adding the flour.
- Cool the cake completely before adding the cream cheese glaze.
- Store glazed leftovers covered in the refrigerator for up to 4 days.
- Freeze unglazed slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 616
- Sugar: 44
- Sodium: 143
- Fat: 34
- Saturated Fat: 16
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 72
- Fiber: 3
- Protein: 9
- Cholesterol: 111