The Pioneer Woman Tasty Kitchen
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Cream Cheese Swirl Carrot Coffee Cake

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Level: Easy

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Description

Whole wheat carrot cake-flavored coffee cake with a vanilla cream cheese swirl and a crumbly, buttery streusel topping.

Ingredients

  • FOR THE CREAM CHEESE FILLING:
  • 1 package (8 Oz Size) Neufchatel Cream Cheese, Softened
  • ½ cups Granulated Sugar
  • 1 teaspoon Vanilla
  • 1  Egg
  • FOR THE CAKE:
  • 1-½ cup Whole Wheat Pastry Flour Or All-Purpose Flour
  • ½ cups Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 4 Tablespoons Cold Unsalted Butter, Cut Into Cubes
  • 2 cups Grated Carrots
  • ½ cups Golden Raisins (optional!)
  • ½ cups Milk
  • 1 teaspoon Vanilla
  • 1  Egg
  • FOR THE STREUSEL TOPPING:
  • ½ cups Whole Wheat Pastry Flour Or All-Purpose Flour
  • ⅓ cups Brown Sugar
  • ½ teaspoons Cinnamon
  • 2 Tablespoons Cold Unsalted Butter, Cut Into Cubes
  • FOR THE GLAZE:
  • ⅓ cups Powdered Sugar
  • 2 Tablespoons Milk

Preparation

Heat oven to 350 F. Spray bottom and sides of a 9-inch cake pan with baking spray.

In a large bowl, beat cream cheese, sugar, vanilla and egg until smooth. Set aside.

In a separate large bowl or the bowl of a stand mixer, stir flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt until combined. Use a pastry blender, two knives or fingers to cut in butter until mixture resembles coarse crumbs. Stir in carrots and raisins, if desired.

In a separate medium bowl, whisk milk, vanilla and egg until smooth. Add it into the dry ingredients along with half of the cream cheese mixture; stir until just combined.

Pour batter into prepared cake pan. Top with remaining cream cheese mixture. Use the tip of a knife to lightly swirl cream cheese mixture into batter.

Make the streusel topping: In a small bowl, combine flour, brown sugar and cinnamon. Use a pastry cutter, two knives or fingers to cut butter into mixture until it resembles coarse crumbs. Sprinkle evenly over top of cake.

Bake 50 minutes to 1 hour until a toothpick inserted in the center of the cake comes out clean. Transfer to a cooling rack to cool completely.

Combine ingredients for glaze, adding extra powdered sugar or milk as needed to create a smooth, drippy glaze. Drizzle over cooled cake and allow to set before slicing.

Adapted from Two in the Kitchen.

One Comment

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Profile photo of gay smith

gay smith on 7.22.2015

Hi, Just wondering if I can substitute all purpose flour for the whole wheat flour? I’ not a big fan of whole wheat flour. Thanks for what looks to be a tasty treat!

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