Description
Whole wheat carrot cake-flavored coffee cake with a vanilla cream cheese swirl and a crumbly, buttery streusel topping.
Ingredients
- FOR THE CREAM CHEESE FILLING:
- 1 package (8 Oz Size) Neufchatel Cream Cheese, Softened
- ½ cups Granulated Sugar
- 1 teaspoon Vanilla
- 1 Egg
- FOR THE CAKE:
- 1-½ cup Whole Wheat Pastry Flour Or All-Purpose Flour
- ½ cups Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- 4 Tablespoons Cold Unsalted Butter, Cut Into Cubes
- 2 cups Grated Carrots
- ½ cups Golden Raisins (optional!)
- ½ cups Milk
- 1 teaspoon Vanilla
- 1 Egg
- FOR THE STREUSEL TOPPING:
- ½ cups Whole Wheat Pastry Flour Or All-Purpose Flour
- ⅓ cups Brown Sugar
- ½ teaspoons Cinnamon
- 2 Tablespoons Cold Unsalted Butter, Cut Into Cubes
- FOR THE GLAZE:
- ⅓ cups Powdered Sugar
- 2 Tablespoons Milk
Preparation
Heat oven to 350 F. Spray bottom and sides of a 9-inch cake pan with baking spray.
In a large bowl, beat cream cheese, sugar, vanilla and egg until smooth. Set aside.
In a separate large bowl or the 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.
In a separate medium bowl, whisk milk, vanilla and egg until smooth. Add it into the dry ingredients along with half of the cream cheese mixture; stir until just combined.
Pour batter into prepared cake pan. Top with remaining cream cheese mixture. Use the tip of a knife to lightly swirl cream cheese mixture into batter.
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.
Bake 50 minutes to 1 hour until a toothpick inserted in the center of the cake comes out clean. Transfer to a cooling rack to cool completely.
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.
Adapted from Two in the Kitchen.
