Description
A delightful coffee cake with a rich cream cheese filling, perfect for brunch or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup grated carrots
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup chopped nuts (optional)
- 1/2 cup brown sugar (for topping)
- 1/2 cup oats (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease your 9×13-inch baking dish.
- Mix the flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- Cream together the butter and sugar until light and fluffy (3-4 minutes).
- Add the eggs one at a time, mixing well after each addition; stir in sour cream and vanilla.
- Gradually add the flour mixture, mixing until just combined.
- Fold in the grated carrots.
- Combine cream cheese and powdered sugar in a small bowl until smooth.
- Pour half of the batter into the prepared dish; spread the cream cheese mixture on top, followed by the remaining batter.
- Mix brown sugar, oats, and nuts for the topping and sprinkle over the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool slightly before serving.
Notes
This cake works wonderfully for brunch or dessert. Make the batter and filling the night before for easy preparation.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg