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Cream Cheese Swirl Carrot Coffee Cake

  • Author: Adapted from Two in the Kitchen
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 1 9-inch cake 1x

Ingredients

Scale

For the cream cheese filling:

  • 1 (8 oz) package Neufchatel cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg

For the cake:

  • 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 2 cups grated carrots
  • 1/2 cup golden raisins (optional)
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 egg

For the streusel topping:

  • 1/2 cup whole wheat pastry flour (or all-purpose flour)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cold unsalted butter, cut into cubes

For the glaze:

  • 1/3 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Heat oven to 350 degrees F. Spray bottom and sides of a 9-inch cake pan with baking spray.
  2. In a large bowl, beat cream cheese, sugar, vanilla and egg until smooth.
  3. In a separate large bowl or bowl of a stand mixer, stir flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt until combined. Use a pastry blender, two knives or fingers to cut in butter until mixture resembles coarse crumbs. Stir in carrots and raisins, if desired.
  4. In a separate medium bowl, whisk milk, vanilla and egg until smooth. Add to dry ingredients along with half of cream cheese mixture; stir until just combined.
  5. Pour batter into prepared cake pan. Top with remaining cream cheese mixture. Use tip of a knife to lightly swirl cream cheese mixture into batter.
  6. Make the streusel topping: In a small bowl, combine flour, brown sugar and cinnamon. Use a pastry cutter, two knives or fingers to cut butter into mixture until it resembles coarse crumbs. Sprinkle evenly over top of cake.
  7. Bake 50 minutes to 1 hour until toothpick inserted in center of cake comes out clean. Transfer to a cooling rack to cool completely.
  8. Combine ingredients for glaze, adding extra powdered sugar or milk as needed to create a smooth, drippy glaze. Drizzle over cooled cake and allow to set before slicing.