Description
A delightful carrot cake coffee cake filled with warm spices, grated carrots, and creamy layers, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup golden raisins
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon cinnamon sugar for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together the flour, baking powder, baking soda, salt, and ground cinnamon in a large bowl.
- Beat the granulated sugar, brown sugar, and vegetable oil together in a separate bowl until combined.
- Add the eggs and vanilla extract and mix until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and golden raisins.
- Spread half of the batter into the prepared baking pan.
- Mix the cream cheese and powdered sugar until smooth and spread it evenly over the batter.
- Dollop the remaining batter on top, making it rustic.
- Sprinkle cinnamon sugar on top.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Allow to cool before cutting and serving.
Notes
Ensure cream cheese is at room temperature for easy mixing. Freshly grated carrots are preferable for better flavor.