Description
A tender, moist coffee cake enfolding a sweet cream cheese layer, perfect for brunches or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated carrots
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
- Cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the sour cream and vanilla extract until smooth.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the grated carrots gently to avoid overmixing.
- Beat the softened cream cheese with powdered sugar until smooth for the filling.
- Pour half of the cake batter into the prepared pan, dollop the cream cheese mixture over it, and then add the remaining batter.
- Mix the topping sugar and cinnamon together, and sprinkle over the batter.
- Bake for 40-45 minutes, checking for doneness with a toothpick.
- Cool for about 10 minutes before transferring to a wire rack to cool completely.
Notes
You can prep the cake batter and cream cheese filling a day in advance. If using air fryer, set temperature to 320°F (160°C).
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg