Moist Carrot Coffee Cake with Cream Cheese Glaze

This carrot cake coffee cake is wonderfully moist, spiced with cinnamon and nutmeg, loaded with finely shredded carrots, and finished with a crunchy cinnamon streusel and a light glaze.

If you enjoy a tender, flavorful carrot cake, try this carrot cake coffee cake. The batter gets its warmth from cinnamon, nutmeg, and a touch of cloves, and its sweetness from brown sugar and vanilla. Finely grated carrots (and optional drained crushed pineapple) add moisture and body, while melted butter gives rich flavor without needing an electric mixer. The contrast between the soft, slightly dense crumb and the crunchy streusel on top makes each bite satisfying.

This cake is perfect for brunch, afternoon tea, or a simple dessert. It keeps well and is easy to prepare in a single bowl with minimal equipment.

Step-By-Step

I include clear steps here so you can follow along easily. Step-by-step photos and tips can help ensure success.

Jump to Recipe

1. Prep the pan and preheat the oven. Wrap the outside of a 9-inch (23 cm) springform pan with foil to prevent leaks. Lightly grease the inside and dust with flour.

Make the Streusel

1. Combine dry ingredients. Stir together the flour, granulated sugar, brown sugar and cinnamon, breaking up any lumps of brown sugar.
2. Add melted butter. Mix in melted butter until the mixture resembles damp sand and forms small crumbs. Avoid large clumps so the streusel won’t sink into the batter.

Make the Carrot Cake Batter

1. Whisk the dry ingredients. In a bowl combine flour, cinnamon, ground nutmeg, ground cloves, baking soda and salt. Set aside.
2. Mix the wet ingredients. In a large bowl whisk together melted butter, brown sugar, granulated sugar, eggs and vanilla until smooth and there are no visible lumps.

3. Stir in carrot, pineapple and sour cream. Add finely shredded carrots, drained crushed pineapple (if using), and sour cream to the wet ingredients. Using drained pineapple adds moisture without large chunks. Sour cream keeps the cake tender.
4. Fold in dry ingredients. Gently fold the dry mixture into the wet with a rubber spatula or wooden spoon until just combined and no streaks of flour remain. The batter will be thick; avoid overmixing to prevent tunnels.

Assemble & Bake

1. Assemble. Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter. You may not need to use all of the streusel.
2. Bake. Bake in the center of a preheated 350°F (180°C) oven for about 25–40 minutes depending on pan size and oven. The cake is done when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Once cooled, a simple glaze adds a touch of sweetness and complements the warm spices and crunchy streusel. Drizzle lightly so the streusel remains the star.

For a complete ingredient list, equipment and step-by-step instructions, see the recipe card below.

Carrot Cake Coffee Cake

This carrot cake coffee cake is moist, warmly spiced, loaded with shredded carrots and finished with a crunchy cinnamon streusel and sweet glaze.

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Servings: 12 slices

Equipment

• 9-inch (23 cm) springform pan

Ingredients

Streusel Topping

• 1 cup all-purpose flour (125 g)
• 1/3 cup granulated sugar (67 g)
• 1/3 cup brown sugar (70 g), light or dark
• 1/2 teaspoon cinnamon
• 1/3 cup unsalted butter (75 g), melted

Carrot Cake Batter

• 1 1/2 cup all-purpose flour (188 g)
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 g), melted and slightly cooled
• 3/4 cup brown sugar (157 g)
• 1/4 cup granulated sugar (50 g)
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups finely shredded carrot
• 1/3 cup crushed pineapple, drained (optional)
• 1/4 cup sour cream (60 ml), room temperature

Glaze

• 1 – 1 1/2 cup powdered sugar (110–165 g)
• 1–3 tablespoons whipping cream or milk (15–45 ml)

Instructions

Preheat & Prepare

• Preheat oven to 350°F (180°C). Wrap the outside of the springform pan with foil so the bottom and sides are covered. Lightly grease the inside and dust with flour.

Streusel

• Stir together flour, brown sugar, granulated sugar and cinnamon until there are no lumps.
• Stir in melted butter until the mixture forms small crumbles, like damp sand. Set aside.

Carrot Cake Batter

• In a medium bowl whisk flour, cinnamon, nutmeg, cloves, baking soda and salt; set aside.
• In a large bowl whisk melted butter, brown sugar, granulated sugar, eggs and vanilla until smooth.
• Whisk shredded carrots, drained pineapple and sour cream into the wet ingredients.
• Fold the dry ingredients into the wet using a rubber spatula or wooden spoon until just combined. The batter will be thick.

Assemble and Bake

• Pour batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter, using small crumbs so they don’t sink. You may not use all the streusel.
• Bake in the middle of the oven for 25–40 minutes (depending on pan size). The top should be golden and a toothpick inserted into the center should come out clean or with a few moist crumbs. Because of the streusel weight, the top may not dome.
• Cool the cake in the pan before unfastening the ring.

Glaze & Serve

• Whisk 1 cup powdered sugar with 2 tablespoons cream or milk until smooth. Adjust with more powdered sugar or cream until the glaze is thin enough to drizzle but still opaque.
• Run a thin knife around the edge, unwrap the foil and carefully unclamp the outer ring once the cake has cooled. Drizzle the glaze over the cake. Serve the cake on the springform base and use a sharp knife to slice through the streusel.

Notes

1. Pan sizes: An 8-inch springform will work but creates a taller cake and requires a longer bake time (about 45–55 minutes). You’ll likely not need all the streusel.
2. Carrots: Use finely shredded carrots—do not use large-grate or pre-shredded bag carrots, which are too coarse and won’t soften fully in the cake.
3. Pineapple: Drain the crushed pineapple well. Pineapple is optional; if omitted, add an extra 1/4 cup shredded carrot for moisture.
4. Storage: Store in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
5. Nutrition: Nutritional values are estimates per slice assuming 12 uniform pieces and that all streusel and glaze are used.

Nutrition

Calories: 418 kcal, Carbohydrates: 67 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 9 g, Sugar: 46 g (estimated per slice)