Imagine a single slice that brings together the spice of carrot cake, the tender crumb of a coffee cake, and the tang of cheesecake. This three-layer treat pairs beautifully with morning coffee and shines on holiday brunch tables. It’s simple to prepare and stores well, making it ideal for Easter or busy spring mornings.
What makes this carrot-coffee-cheesecake mashup so irresistible
This dessert balances textures and flavors. The carrot layer stays moist from yogurt and grated carrots. A thin cream cheese filling adds a bright, creamy note. A crunchy cinnamon streusel crowns the cake.
Three distinct layers—moist cake, silky cream cheese, and crumb topping—create contrast in every bite. The spice mix of cinnamon and a hint of nutmeg gives a warm aroma that feels like spring.
Essential ingredients for the best result
Below are the grouped ingredients to prepare in advance.
Cinnamon streusel topping
- ¼ cup (56 g) unsalted butter, softened
- ¼ cup (50 g) light brown sugar
- ¾ cup (95 g) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Carrot cake batter
- 1¼ cups (160 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ cup (56 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- ½ cup plain yogurt
- 7 oz (200 g) finely grated carrots
Cream cheese layer
- 8 oz (220 g) cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla
How to assemble and bake this coffee cake with carrot and cheesecake
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment and spray the paper.
- Grate the carrots and set them aside.
- Make the crumb topping: stir flour, brown sugar, cinnamon, and salt. Cut in butter with a fork or pastry cutter until pea-sized crumbs form.
- Prepare the cream cheese layer: beat cream cheese, sugar, and vanilla until smooth. Add egg and blend until lump-free. Set aside.
- Mix dry cake ingredients: whisk flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Cream butter with both sugars until light. Add egg and vanilla; mix well.
- Alternate folding in dry ingredients and yogurt, starting and ending with the dry mix. Stir in the grated carrots last.
- Press the carrot batter evenly into the prepared pan.
- Gently spread the cream cheese mixture over the batter, leaving a small margin at the edges.
- Scatter the streusel topping over the cream cheese layer in an even layer.
- Bake 50–60 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs attached.
- Cool on a rack before slicing. The cake firms as it cools.
Practical tips, timing, and tasty variations
- Bake time: 50–60 minutes for an 8×8 pan. Larger pans reduce depth and will shorten baking time.
- Check doneness: Tiny moist crumbs on a toothpick are fine. Avoid overbaking.
- Make ahead: Bake a day early and store covered in the fridge for best texture.
- Substitutions: Sour cream can replace yogurt. Use walnuts or pecans in the streusel for extra crunch.
- Serving: Warm or room temp; pairs with coffee or tea.
- Storage: Refrigerate up to 4 days. Freeze slices wrapped tightly for up to 2 months.
Related carrot and coffee cake recipes to explore
- Carrot cake muffins with a cheesecake center
- Carrot poke cake with creamy filling
- Carrot cupcakes topped with cream cheese frosting
- Carrot banana quick bread
- Classic carrot cake cheesecake for holiday tables
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