by: Kate McMillan
Cook Time
35 minutes
Prep Time
20 minutes
Yield
8 servings
Total Time
35 minutes
Prep Time
20 minutes
Yield
8 servings
summary
Nothing beats a homemade coffee cake, and this carrot coffee cake recipe will go beautifully with a cup of coffee or tea—or a lavish Easter brunch. A luscious cream cheese icing and a Biscoff speculoos cookie crumble top off this beauty.
ingredients
- Cake Ingredients:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 2¼ cup grated carrots (about 3 carrots)
- â…” cup buttermilk
- Cream Cheese Icing Ingredients:
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 2 cups confectioner’s sugar
- ½ teaspoon pure vanilla extract
- Garnish Ingredients:
- 2 Biscoff cookies, crumbled
directions
- Preheat the Breville Smart Oven to 350°F. Coat a 9-inch springform pan with non-stick cooking spray and set aside.
- In a mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars until light and fluffy, about 2 minutes. Add the eggs and then the carrots, mixing until combined. Add the buttermilk and dry ingredients in thirds, alternating between the two. Mix just until combined; do not overmix. Pour the batter into the prepared springform pan and transfer to the smart oven.
- Bake until a toothpick comes out clean, 35 to 38 minutes. Allow to cool for 10 minutes, then remove the springform ring. Let the cake rest until it is completely cooled.
- To make the icing, add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Mix until it is completely smooth and then add the confectioner’s sugar, ½ cup at a time, until completely incorporated. Finally, mix in the vanilla.
- Top the cake with the frosting and then the crumbled Biscoff cookies. Slice and serve.
notes
If you don’t have a Breville Smart Oven, the directions are the same for a conventional oven.
It is very important that the butter and cream cheese are at room temperature so they cream well.
Do not frost this cake until it has completely cooled or the icing will melt.
Do not use store-bought shredded carrots—they are very coarse. Use a food processor fitted with the shredding attachment or a handheld shredder.
To crumble the cookies, you can put them in a resealable bag and use a rolling pin to crush the cookies.
