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close up on a slice of carrot coffee cake baked with a layer of cream cheese

Cream Cheese Carrot Coffee Cake

  • Author: Jenna Barnard
  • Total Time: 1 hour 45 minutes
  • Yield: 9 slices


This is the ULTIMATE carrot cake dessert! Carrot cake batter is baked with a layer of sweet cheesecake and topped with a brown sugar walnut crumble. It makes the most delicious carrot coffee cake that’s so moist and so delicious.


Brown Sugar Walnut Crumble

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (105g) light brown sugar, tightly packed
  • 1 tsp ground cinnamon
  • 1/4 cup (30g) finely chopped walnuts
  • 3 tbsp unsalted butter, melted

Carrot Coffee Cake

  • 1 1/2 cups (230g) finely grated carrot, tightly packed
  • 1 1/2 cups (195g) all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/3 cup (72g) vegetable oil*
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (105g) light brown sugar, tightly packed
  • 1/4 cup (62g) sour cream, room temp
  • 1 large egg, room temp
  • 2 tsp vanilla extract

Cream Cheese

  • 8 oz full fat cream cheese, room temp
  • 1/4 cup (50g) granulated sugar
  • 1/8 tsp orange zest (optional)
  • 1 tbsp all-purpose flour
  • 1 large egg, room temp

Icing (optional)

  • 1/2 cup powdered sugar
  • 3/4 tbsp milk


Brown Sugar Walnut Crumble

  1. Combine all of the ingredients in a small bowl and mix to combine. It should turn into a crumbly consistency.
  2. Place in the refrigerator to chill while we make the rest of the recipe.

Carrot Coffee Cake

  1. Preheat the oven to 350F and grease and line an 8×8 square baking dish with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Prep the carrots – using the small holes on a box grater, grate the carrots and tightly pack into a measuring glass.
  4. In a large mixing bowl using a rubber spatula, mix together the oil, sugars, sour cream, egg, vanilla, and carrots.
  5. Once smooth, pour in the dry ingredients and fold to combine. Set aside.

Cream Cheese

  1. Using the same bowl we used to mix together the carrot cake dry ingredients, add the cream cheese, sugar, and zest.
  2. Use a fork to mash and mix together.
  3. Once smooth, mix in the all purpose flour followed by the egg.
  4. Mix into a smooth and silky consistency. If needed, whisk vigorously to work out any tiny lumps.
  5. Now to bring everything together, spread the carrot cake batter in the baking pan.
  6. Then gently blanket the cream cheese over the cake batter, careful not to disrupt the even layer. When the cream cheese is well distributed, gently spread even.
  7. Now top with the crumble, making sure to cover the entire surface.
  8. Bake for 50-60 minutes. Test for doneness by shaking the pan. If the cake wobbles in the center, it needs another 5-10 minutes. If it has a firm jiggle in the center, it’s done.
  9. Allow the cake to cool for about 30 minutes before lifting out of the pan.
  10. Icing is optional, but whisk together the two ingredients until it reaches the consistency of craft glue. If it’s too thin, add more sugar. If it’s too thick, add more milk.
  11. Drizzle over the warm cake and then slice and enjoy!


VEGETABLE OIL – If you prefer not to use vegetable oil, use any mild-flavored oil. I actually think olive oil could work great in this recipe as an added layer of flavor!

  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: carrot cake, carrot coffee cake, carrot cake coffee cake, cream cheese coffee cake, carrot crumb cake, carrot crumble cake, cream cheese carrot cake, cream cheese carrot coffee cake

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