A delightful, moist, tender streusel topped coffee cake filled with carrots and raisins and dripping with a rich cream cheese glaze.
I bought these cute little sugar carrots from Wilton intending to make carrot cake cupcakes, but since my skinny son loves having coffee cake for breakfast, I decided instead to make a carrot coffee cake.
The Lemon Blueberry Coffee Cake I posted in February is fantastic, so I used that as the base and switched out the lemon and blueberries for carrots, raisins, cinnamon and pumpkin pie spice. I also added some cream cheese to the glaze to add an additional carrot cake flavor.
This cake is so moist, and the raisins and crumb topping make it difficult to cut a pretty slice. Also, I couldn’t resist cutting it when it was still warm. I think it would be easier to cut (and probably more moist) if you made it the night before you want to serve it.
This coffee cake would be perfect to serve on Easter morning.
Carrot Raisin Coffee Cake
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 ½ cups shredded carrots about 3
- 1 cup raisins
- ½ cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
- 3 tablespoons butter melted
- 1 tablespoon cream cheese softened
- 1 tablespoon milk
- 1 cup powdered sugar
- Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
- Prepare crumb topping and set aside.
- In a small bowl, whisk together whole wheat pastry flour, flour, cinnamon, pumpkin pie spice, baking powder and salt and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk and mix until blended. Add flour mixture and mix just until combined. Stir in carrots and raisins.
- Spread batter evenly into prepared pan. Sprinkle with crumb topping.
- Bake at 350º for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving.
- Crumb Topping
- In a small bowl, combine sugar, flour, cinnamon, and butter. Mix until mixture is crumbly.
- Whisk together cream cheese and milk.
- Add powdered sugar and beat until smooth to create a thin glaze. Add more milk or powdered sugar if necessary.
What a gorgeous coffee cake! I like those carrot candies on top. 😀
I made the carrot raisin coffee cake and the family loved it. Rather than whole wheat flour, I used self rising flour only because that’s what I had in the pantry. My family loved it and commented that it was even better after it had been in the frig for several days.
Hi Linda – so glad your family loved it. Moist cakes like this often get better as they sit.
Lorraine @ Not Quite Nigella
Mum I love the way you ice things! As an icing freak I feel as though you’re making them for me! 😀 xxx
Danae @ reciperunner
What a great looking coffee cake and so perfect for Easter! Love the crumbs and the cream cheese drizzled on top!
Miriam @ OvertimeCook
I always love a good carrot cake, but those crumbs are calling my name! I’ll have to try this cake!
this looks incredible. a perfect dessert for easter or special breakfast treat. I will have a house packed with people next week this would be perfect to have ready for in the morning!
Can’t wait to make this! Looks absolutely wonderful!
Maureen | Orgasmic Chef
I know bloggers have been told not to use the word moist so pretend I didn’t do just that. The one thing that sometimes happens to coffee cake is that it can be dry. Not this one. The M word has a capital. I’d love this cake.
This cake definitely would look (and taste) great for Easter! Looks really beautiful and delicious!
Claire @ Claire K Creations
Barbara I love how you can make a drizzle look like a work of art! I swear if I tried that it would be a big blob of icing.
Thanks Claire! I just snip off a little corner of a Ziploc bag and have fun creating little drips and patterns. I’m sure yours would look just as pretty 🙂
Joanne T Ferguson
G’day! looks terrific Barbara!
Sharing the love today!
Patricia @ ButterYum
Oh Barbara, this cake looks amazing! Really beautiful!!
My Inner Chick
–Could I steal a few of those crumbs on the side of the plate?!!!!! YUMMMMMMMMM. xx
Melissa @ My Recent Favorite books
I love Carrot Cakes! and this Coffee-Cake sounds very good! =)
Thanks for sharing your recipe! Pinned.
That looks delicious Barbara-I love carrot cake so I know I’m gonna enjoy this one.
Skinny son huh? That’s too cute….sounds like my very skinny grandson-my daughter swears he has hollow legs watching him eat the amount of food he eats……he’s a growing boy!
Carol at Wild Goose Tea
I love making coffee cakes. I like making them to give to family members. EVERYONE loves carrot cake.
This recipe is going to be a hit! But I tell ya, this is the fanciest looking coffee cake I have ever seen. Sigh.
You are an inspiration for me to step up my game.
Yay for raisins! I am a lover:)
What a beautiful and delicious looking carrot coffee cake!
It looks delicious! A wonderful Easter cake.