Carrot Coffee Cake with Cream Cheese Glaze
Carrot Coffee Cake with Cream Cheese Glaze ~ it's not just an excuse to eat carrot cake for breakfast (ok maybe it is) but it's also a fresh take on a classic dessert, with a buttery streusel topping and a sweet, tangy glaze. Brunch anyone?
Servings: 10 servings
Ingredients
For the cake
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups all purpose flour
- 1/2 cup milk (or half and half)
- 2 cups grated carrot, lightly packed
- 3/4 cup finely chopped walnuts
For the streusel topping
- 1 cup all purpose flour
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup finely chopped walnuts
- 1 pinch salt
For the cream cheese glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 pinch salt
- 1/2 tsp vanilla extract
- a few tablespoons milk to thin
Instructions
- Preheat oven to 350F. Butter a 9 inch round springform pan.
- Make the streusel topping by adding all the ingredients except the chopped walnuts to a bowl and mix by hand until the butter is mixed in and clumps form. Add the walnuts and mix briefly. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars for 4-5 minutes until light and fluffy.
- Beat in the eggs, one at at a time, letting each one get fully incorporated.
- Beat in the vanilla extract.
- Add the spices and the baking powder, and mix to combine. Then, with the mixer running, add the flour in a couple stages, alternating with the milk.
- Give the batter a final stir by hand, scraping the bottom and sides of the bowl well, and fold in the grated carrot and the chopped walnuts.
- Spread the batter into your prepared pan, and top with the streusel topping.
- Bake for 50-55 minutes until risen and starting to brown slightly on the top, or a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
- Allow the cake to cool for 10 minutes or so in the pan, then release it and allow it to cool completely before topping with the glaze.
- To make the glaze, add the softened cream cheese and powdered sugar to a bowl along with about a tablespoon of milk, and whisk to combine. It's important for the cream cheese to be very soft so that you can whisk it easily here.
- Add the vanilla, salt, and continue whisking, adding a bit more milk as necessary until the consistency is pourable but still thick.
- Drizzle the glaze over the cooled cake.
Nutrition
Calories: 616 kcal · Carbohydrates: 72 g · Protein: 9 g · Fat: 34 g · Saturated Fat: 16 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 111 mg · Sodium: 143 mg · Potassium: 321 mg · Fiber: 3 g · Sugar: 44 g · Vitamin A: 5096 IU · Vitamin C: 2 mg · Calcium: 109 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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