Ingredients
Cinnamon Crumble
- 3/4 cup All-purpose flour
- 2/3 cup Brown sugar, packed light or dark
- 2 tsp Ground cinnamon
- 6 TBSP Unsalted butter, melted
Cream Cheese Layer
- 12 oz Cream cheese, room temperature
- 1/4 cup White granulated sugar
- 1 TBSP All-purpose flour
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
Carrot Cake
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Ground ginger
- 1/2 cup Oil, canola or vegetable
- 1/2 cup White granulated sugar
- 1/2 cup Brown sugar, packed light or dark
- 1 tsp Pure vanilla extract
- 1/2 cup Sour cream, room temperature or Greek yogurt
- 2 Large eggs, room temperature
- 1/4 cup Milk, room temperature
- 2 cups Grated carrots (about 4 medium carrots)
Vanilla Icing
- 1 cup Powdered sugar
- 2 TBSP Milk
- 1 tsp Pure vanilla extract
Instructions
- Prepare Cinnamon Crumble: In a small bowl, combine flour, brown sugar, cinnamon, and melted butter. Mix thoroughly using a fork until crumbly. Place the mixture in the refrigerator to chill while preparing the other components.
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Spray a 9×9-inch baking pan with baking spray, then line the bottom and two sides with parchment paper. Spray the parchment paper once again to ensure easy cake removal.
- Make Cream Cheese Layer: In a small bowl, use a hand mixer to beat the cream cheese and sugar on high speed for 1 minute until smooth. Add vanilla extract and flour, mixing until combined. Add the egg and beat on low speed until just combined. Set aside.
- Mix Dry Ingredients for Carrot Cake: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this dry mix aside.
- Mix Wet Ingredients for Carrot Cake: In a large bowl, whisk together oil, white sugar, brown sugar, vanilla extract, sour cream (or Greek yogurt), eggs, milk, and grated carrots until well incorporated.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Assemble the Cake: Pour the carrot cake batter evenly into the prepared pan. Use a small cookie scoop to dollop the cream cheese mixture evenly across the cake batter. Then, spread it gently with an offset spatula for even coverage. Remove the cinnamon crumble from the fridge, break into large chunks with your hands, and sprinkle it evenly on top of the cream cheese layer.
- Bake the Cake: Bake for 50 to 55 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese layer) comes out clean or with only moist crumbs attached.
- Cool the Cake: Allow the cake to rest in the hot pan for 20 minutes. Then carefully transfer it to a wire cooling rack and cool completely before icing.
- Prepare Vanilla Icing: In a small bowl, sift the powdered sugar and whisk together with milk and vanilla extract until smooth and pourable.
- Decorate and Serve: Drizzle the vanilla icing over the cooled cake. For the best flavor and texture, serve the cake chilled, which highlights the creamy layer beautifully.
Notes
- Flour Measurement: Make sure to spoon and level the flour or use a kitchen scale for accuracy as compacted flour can dry out the cake.
- High Altitude Baking: Add an extra 2 tablespoons of flour to compensate for altitude.
- Dairy Ingredients: Remove dairy products from the refrigerator about 2 hours before baking to ensure they reach room temperature for optimal mixing.
- Prep Time: 25 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
