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
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups shredded carrots (about 3)
- 1 cup raisins
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 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.
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.
*Pumpkin Pie Spice substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.