Carrot Cream Cheese Crumble Cake

Name: Carrot Cream Cheese Crumble Cake
Prep time: 15 min
Cook time: 50 min
Ingredients: 240 g flour; 15 g corn flour; 100 g brown sugar; 100 g castor sugar; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 3 eggs; 50 g yogurt; 150 ml oil; 80 ml buttermilk; 300 g carrots (finely grated); 250 g cream cheese; 50 g yogurt; 40 g icing sugar; 1 egg; 1 tsp vanilla; 75 g flour; 25 g oats; 45 gm brown sugar; 45 g granulated sugar; 10 g cinnamon powder; 130 g walnuts; 45 g butter (soft)

Tender and moist carrot cake layered with a cream cheese filling and topped with a cinnamon streusel crumble topping. This cake is such a delicious combination of flavors and makes for a very elegant dessert to bake for an occasion.

If there is one thing I love, it is a good carrot cake. However more than me, my mum absolutely loves carrot cake. She has tried so many until now that I consider her to be a bit of a connoisseur. And she was in love with this cake. Also she doesn’t like the cream cheese frosting nor does she like an icing, she prefers it on its own. The cake itself must be packed with carrots that are finely shredded – I use my microplane grater to get that texture which almost dissolves into the cake itself while it bakes.

There are 3 parts to this cake, the carrot cake batter, the cream cheese layer and the crumble topping. The carrot cake is an unbelievably moist, tender and delicious cake that you can use to make any carrot cake dessert to be honest, it makes yummy cupcakes or a sheet cake as well. The cream cheese layer is smooth, rich and creamy – it is the perfect addition to the cake as instead of adding the frosting on top we add it into the cake itself. The crumble is similar to a streusel and it is packed with cinnamon and has walnuts too which adds a crunchier texture. So let us get to the recipe.

What ingredients do you need to make this Carrot Cream Cheese Crumble Cake?

To make the cake we need all purpose flour, corn flour, brown sugar, castor sugar, baking soda, baking powder, salt, eggs, yogurt, oil, buttermilk, carrots. If you want to make this recipe gluten free you can use a gluten free all purpose flour cup for cup measure. The two sugars add flavor but also texture to the cake. To make buttermilk at home just mix 1 tbsp buttermilk into 1 scant cup of milk, stir and set aside. The cream cheese layer is made of cream cheese, yogurt, egg, vanilla and icing sugar. You can use any sugar you like here but the icing sugar melts into the mixture easily. For the crumble mixture you need flour, oats, brown sugar, granulated sugar, cinnamon powder, salt, walnuts and butter.

What equipment do you need to make this Carrot Cream Cheese Crumble Cake?

For the cake we need a large mixing bowl, whisk, rubber spatula, microplane grater or a fine box grater. I have baked the cake in a 10 inch cake tin in the oven. To make the cream cheese layer we need a mixing bowl and whisk. For the crumble we need a mixing bowl and you fingers.

How to make this Carrot Cream Cheese Crumble Cake?

Preheat the oven to 170℃, line a 10 inch round cake tin with baking paper and brush with oil, set aside. To make the crumble – In a small mixing bowl add all the ingredients except for the butter and walnuts and stir together. Add the butter and using your fingers rub together to create a damp sand texture. Squeeze the mixture in your palm to make clumps. Add the walnuts and mix through. Set aside. To make the cream cheese layer – In another bowl add all the ingredients and whisk together until smooth, set aside.

To make the carrot cake – In a large mixing bowl add the flour, corn flour, baking powder, baking soda, salt, brown sugar, castor sugar and whisk to combine. Add the eggs, oil, buttermilk, yogurt and whisk until combined. Add the carrot and whisk well. Assemble – Add half the carrot cake batter at the bottom of the lined tin, layer on the cream cheese filling, sprinkle over half the crumble topping. Top it with the remaining batter and finish with the leftover crumble topping. Bake for 45-50 minutes or until a tooth pick inserted into the center comes out with moist, sticky crumbs or comes out clean. Allow the cake to cool completely before dusting with icing sugar, slicing and serving.

Serving this Carrot Cream Cheese Crumble Cake?

This cake is best served with a dusting of icing sugar on top. I would also suggest serving git with caramel sauce or a little lemon glaze. Serve it with a cup of coffee or tea.

Storing the leftovers of this Carrot Cream Cheese Crumble Cake?

The leftovers are best stored wrapped in cling wrap and transferred to an air tight container. It must be placed in the fridge for up to 6 days. When ready to eat, allow it to come to room temperature and serve. I like microwaving the cake for latest 20 seconds before serving. You could freeze slices of this cake as well, for up to 2 weeks. When ready to eat, allow it to thaw and then warm in the microwave for 10-20 seconds before serving.

Looking for more carrot cake recipes?

Now that we have covered how to make this Carrot cream cheese crumble cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.