Carrot & Cream Cheese Coffee Cake Recipe

Carrot cake, cheesecake, coffee cake…why choose when you can have them all! This tasty cake includes a little something for every bunny this Easter!

Carrot & Cream Cheese Coffee Cake Recipe -

Makes 5 mini-cakes

Cinnamon Crumb Topping:

1/2 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

3 Tbsp melted butter

Cream Cheese Filling:

8 oz cream cheese, room temp

1/4 cup sugar

1 tsp vanilla

1 egg

Carrot Cake:

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup sugar

1/2 cup brown sugar

1/2 cup oil

1/2 cup sour cream

2 eggs

1 tsp vanilla

1 1/2 cups grated carrots

Instructions:

Preheat oven to 350 F

Oil and add a parchment round to five, 4-inch cake pans

Crumb topping:

Stir together ingredients and refrigerate until ready to use

Cream Cheese Filling:

Beat together the cream cheese, sugar and vanilla until smooth

Mix in the egg

Set aside

Cake:

Combine the flour, baking powder, salt, cinnamon and nutmeg, set aside

Mix together the sugar, brown sugar, oil, sour cream, eggs and vanilla

Add the wet ingredients to the dry and stir to combine

Fold in the shredded carrots

Evenly distribute the batter between the prepared cake pans

Add a layer of cream cheese filling

Top them with the crumb topping

Bake for 35-40 minutes, until toothpick comes out clean

Cool completely

Enjoy! 💋

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