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Carrot Cream Cheese Crumble Cake

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Breakfast, Brunch, Cake, Celebration, Dessert, Sweet tooth, tea time
Cuisine American
Servings 10 inch cake

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Small mixing bowls

Ingredients
  

Carrot Cake -

  • 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

Cream Cheese -

  • 250 g cream cheese
  • 50 g yogurt
  • 40 g icing sugar
  • 1 egg
  • 1 tsp vanilla

Crumble -

  • 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

Instructions
 

  • Preheat the 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.

Notes

  • The cake must cool down completely before slicing or else it will fall apart.
  • You can leave out the corn flour if you don’t have it.
  • Always grate the carrot very fine to get a tender carrot cake which doesn’t have chunks or pieces of carrots in every bite.