Creamy Carrot Cake Coffee Cakes

Carrot cake was my go-to cake in college when I was trying to make a good impression. I made several for my husband while we were dating and brought one to every wedding shower I hosted. Throughout my childhood we only made boxed chocolate cakes, so carrot cake from scratch felt particularly fancy. I still love a classic layer carrot cake, but decided to mix things up and make a mini version, complete with a tangy, maple cream cheese center and pecan streusel. I have made several of this mini cakes now (such as this pumpkin version and this jammy rendition), and I have a few more up my sleeve over the next few months.

I use 4 inch [5 cm] springform pans to make these mini cakes, so they bake up with perfect edges, and release easily. They’re the perfect individual serving.

You can also this recipe in a 9×13 inch pan if you’d like, it works great just as written. However, I’m always up for a more substantial cream cheese layer as you see in the photo below this paragraph. So for the filling I used 12 oz [340 g] cream cheese and 1/3 cup [65 g] granulated sugar, along with the 1 large egg. You’ll see the full notes for baking in this size of pan in the recipe card.

How to Know When Your Mini Cakes are Done Baking

Using a wooden skewer toothpick will help you know when the cakes are done. The cream cheese layer stays wet throughout baking, so stick a wooden skewer into the cakes all the way to the carrot base to check on the cake layer – if there is still wet carrot batter on the skewer, it will need to bake longer.

How to Store

Creamy Carrot Streusel Coffee Cakes can be store in plastic wrap or an airtight container in the refrigerator for up to two days. Before serving, I like to gently warm the cakes (a few seconds in the microwave works great), just until the cream cheese filling is not longer cold.

Creamy Carrot Cake Coffee Cakes

Servings: 8 small coffee cakes

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

These soft and moist carrot cakes have a classic coffee cake crumb and a creamy, tangy layer of maple cream cheese. Pecan streusel tops them to give a contrast in texture and nuttiness. You can also make the recipe in a 9×13 pan.

Sarah Kieffer

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Ingredients

Pecan Streusel

• 3/4 cup [180 g] toasted pecans
• 3/4 cup [107 g] all-purpose flour
• 1/3 cup [65 g] granulated sugar
• 1/3 cup [65 g] light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 5 tablespoons [70 g] unsalted butter, melted

Cake

• 2/3 cup [150 g] vegetable oil
• 3/4 cup [150 g] granulated sugar
• 1/4 cup [50 g] brown sugar
• 2 large eggs, at room temperature
• 1 tablespoon orange zest
• 1 tablespoon triple sec
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Pinch ground cloves
• 1 1/2 cups [213 g] all-purpose flour
• 2 cups [200 g] finely grated carrots

Maple Cream Cheese

• 8 oz [226 g] cream cheese, at room temperature
• 3 tablespoons maple syrup
• 1 tablespoon granulated sugar
• 1 large egg, at room temperature

Equipment

• (4-inch) Springform Pans

Instructions

For the streusel

• In the bowl of a food processor, combine the pecans, flour, both sugars, cinnamon, and salt. Pulse a few times until combined and the pecans are broken down, 5 or 6 pulses. Pour the melted butter over the top and pulse again until the butter is incorporated, 3 or 4 more pulses.

For the cake

• Adjust an oven rack to the middle position and preheat the oven to 350F [180C]. Grease eight 4 in [10 cm] springform pans or cake pans, and line the bottom with parchment (if using 4 inch cake pans, or if you'd like to make it in a 9×13 pan, see note). Place the pans on a large sheet pan.
• In a large bowl, whisk together the oil, granulated and brown sugars, eggs, orange zest, triple sec, cinnamon, ginger, baking powder, baking soda, salt, and cloves until completely combined. Add the flour, stirring with a spatula until just combined, then add the carrots, stirring until incorporated.
• Divide the batter evenly between the prepared pans (see note), using an offset spatula or the back of a spoon to smooth the top.

For the filling

• In the bowl of a stand mixer bowl fitted with a paddle, beat together the cream cheese and granulated sugar on low speed until smooth and creamy. Add the maple syrup and mix until incorporated. Add the egg and mix again until totally incorporated, scraping down the sides as needed.

To assemble

• Divide the cream cheese mixture among the pans and smooth the tops with an offset spatula or the back of a spoon, getting as close to the edges as you can. Divide the streusel between the cakes and sprinkle evenly over the tops.
• Place the cakes on the sheet pan into the oven and bake the cakes until a wooden skewer or toothpick inserted into the center comes out with no carrot cake crumbs (see note), 24 to 30 minutes. Transfer the pan to a wire rack and let the cakes cool until barely warm or at room temperature.
• Remove the cakes from their pans and serve. Alternately, the cakes can be covered in plastic wrap after cooling and stored in the refrigerator for up to 2 days. Warm just slightly before serving.

Notes

*When the mini cakes are done, the cream cheese filling will still be a little wet throughout baking (and that is okay). Stick a skewer down far enough into the cake to make sure the carrot cake comes out with no crumbs. 

*I prefer springform pans over the cake pans – the edges bake up smooth and neat. It is also easier to release the cakes from them. 

*To make in a 9×13 inch pan, recipe works as written. But for a more substantial cream cheese layer as this photo shows, use 12 oz [340 g] cream cheese and 1/4 cup [80 g] maple syrup, 2 tablespoons granulated sugar, along with the 1 large egg. Bake 40 to 50 minutes.