Elevate your brunch game with this exquisite Carrot Coffee Cake. A symphony of warm spices, moist carrots, and crunchy walnuts, crowned with a luscious cream cheese glaze. Perfect for a festive gathering or a delightful weekend treat.

Follow The Directions

01

Step

Preheat oven to 350°F (180°C). Line a 9x13-inch baking pan with foil, leaving an overhang on the sides. Grease the foil with cooking spray. (Prep time: 5 minutes)

02

Step

In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. Set aside. (Prep time: 3 minutes)

03

Step

In a large bowl, beat softened butter with an electric mixer until light and fluffy. Gradually beat in sour cream, then white sugar and brown sugar until well combined. Beat in eggs one at a time. (Prep time: 7 minutes)

04

Step

Stir in shredded carrots and vanilla extract. Gently fold in the dry ingredients using a rubber spatula until just combined. Be careful not to overmix. (Prep time: 5 minutes)

05

Step

Spread the batter evenly into the prepared pan. (Prep time: 2 minutes)

06

Step

In a separate small bowl, combine chopped walnuts, brown sugar, cinnamon, and a pinch of salt. Stir in melted butter until the mixture is crumbly. Sprinkle the streusel evenly over the cake batter. (Prep time: 5 minutes)

07

Step

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting out using the foil overhang. (Bake time: 35-40 minutes, Cool time: 10 minutes)

08

Step

While the cake is cooling, prepare the glaze: In a small bowl, beat together softened cream cheese and butter until smooth. Beat in vanilla extract, then gradually add powdered sugar. Add milk, one tablespoon at a time, until desired drizzling consistency is reached. (Prep time: 5 minutes)

09

Step

Drizzle the glaze generously over the warm or cooled cake. Slice and serve. Enjoy! (Prep time: 2 minutes)

For a richer flavor, consider using dark brown sugar in the streusel.
Toast the walnuts lightly before chopping to enhance their nutty flavor.
If you don't have sour cream, plain Greek yogurt can be substituted.
Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to add other spices like ginger or cloves to the batter for a warmer flavor profile.