cream cheese

This is the ULTIMATE Cream Cheese Carrot Cake Coffee Cake! Carrot cake batter is baked with a layer of sweet cheesecake and topped with a brown sugar walnut crumble. It makes a cake that's so moist and so delicious.

WHAT YOU NEED all purpose flour light brown sugar ground cinnamon lightly chopped walnuts unsalted butter finely grated carrot baking soda ground ginger ground nutmeg vegetable oil granulated sugar sour cream eggs vanilla extract full fat cream cheese orange zest powdered sugar milk

1. Combine all of the crumble ingredients in a small bowl and mix to combine. Place in the refrigerator to chill while we make the rest of the recipe. 2. To bake the cake, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. Using the small holes on a box grater, grate the carrots and tightly pack into a measuring glass.

4. Mix together the oil, sugars, sour cream, egg, vanilla, and carrots. Once smooth, pour in the dry ingredients and fold to combine. Set aside. 5. Using the same bowl we used to mix together the dry ingredients, add the cream cheese, sugar, and zest. Use a fork to mash and mix together. Once smooth, mix in the all purpose flour followed by the egg.

6. Mix into a smooth and silky consistency. If needed, whisk vigorously to work out any tiny lumps. 7. Now to bring everything together, spread the carrot cake batter into a prepared baking pan. 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.

8. Top with the crumble, making sure to cover the entire surface. Bake.  9. Allow the cake to cool for about 30 minutes before lifting out of the pan. Icing is optional, but whisk together the two ingredients until it reaches the consistency of craft glue. Drizzle over the warm cake and then slice and enjoy!