Carrot Cream Cheese Coffee Cake

By srumbel

This coffee cake is moist, topped with a cinnamon streusel topping and has a nice mild flavor of spices and sweetness. My children and I (even one who doesn’t like carrots) absolutely gobbled this cake up. If you are looking for a different way to enjoy carrot cake this season, give this Carrot Cream Cheese Coffee Cake a try.
from two-in-the-kitchen.com

Ingredients

• 8 oz. cream cheese
• 1/4 c. sugar
• 1 egg
• 1/2 t. cinnamon
• 1 1/2 c. flour
• 3/4 c. brown sugar
• 1/2 t. baking powder
• 1/4 t. baking soda
• 1/4 t. salt
• 4 TB. Butter
• 1 1/2 c. julienned carrots sliced thin
• 1 egg
• 1/2 c. buttermilk
• 1 t. vanilla
• 1 t. cinnamon
• 1/4 t. nutmeg
• For the streusel topping
• 1/2 c. flour
• 1/3 c. brown sugar
• 1/2 t. cinnamon
• 2 TB butter
• For the drizzle
• 1/3 c. powdered sugar
• 2 TB milk

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees
Make cream cheese filling by placing all filling ingredients in a medium mixing bowl and mix until well incorporated. Put aside.
Spray an 8x8 pan, or the likes (I used an 11x7 ceramic dish) with baking spray.
Make the cake by placing flour, sugar, baking powder, baking soda and salt in a large bowl and stir together until incorporated. Cut in the butter with a pastry blender until incorporated and the mixture is "crumb-y". Stir in the carrots
In a small bowl, whisk egg, buttermilk, vanilla, cinnamon and nutmeg. Pour liquid ingredients into dry ingredients and use a large wooden spoon to stir the mixture just until combined. (Mixture will be a bit lumpy)
Using the large wooden spoon, spread half the cake mixture on the bottom of the sprayed pan. Then spread the cream cheese filling evenly on top of that. Finally, drop the remaining cake mixture on top of the cream cheese layer and spread it as evenly as possible across the top. (you will not be able to spread it all across the top. It is ok if some cream cheese shows through)
Make the crumb topping by placing all ingredients in a medium bowl and, using a fork cut the butter into the ingredients until crumbs are formed. Sprinkle the crumb topping evenly over the top of the cake.
Bake the cake for 30-35 minutes, until a tooth pick inserted in the center comes out clean. Halfway through, you may want to cover it with foil so the crumb topping does not burn.
Allow the cake to cool for 15 minutes or so and then make the drizzle by placing powdered sugar and milk in a small bowl and mixing it up with a spoon. Drizzle over the top and serve.
Makes 12 servings.