This Carrot Cream Cheese Crumble Cake layers a pressed carrot cake-cream cheese base with a smooth cream cheese filling and a brown sugar walnut crumble on top. The combination of soft cake, creamy center, and slightly crisp topping guarantees great texture and flavor in every bite. It’s an easy, crowd-friendly dessert that brings together that classic carrot cake flavor with a cheesecake-style twist.
Carrot cake has always been one of those timeless desserts that I can’t get enough of. It’s just the right mix of nostalgia, flavor, and elegance – bringing back all those memories of helping Grandma whip one up for a last-minute church event or of rushing around the kitchen to put on the finishing touches before Easter brunch. A few months ago, I was feeling a little homesick and decided it was time to whip up some of those old carrot cake recipes for a small get-together I was having at the house when I came upon the recipe for a Carrot Cream Cheese Crumble Cake tucked away in the back of my recipe box.
The Carrot Cream Cheese Crumble Cake has the flavor of classic carrot cake, but the texture is what makes it different. The base is a combination of carrot cake and cream cheese that is topped with a smooth cream cheese layer and finished with a brown sugar walnut crumble that bakes into a slightly crisp topping. It’s simple to assemble, slices cleanly, and works just as well for brunch as it does for dessert. If you like carrot cake and cheesecake, this is an easy way to combine both without starting completely from scratch.
More Carrot Cake Recipes
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This Old-Fashioned Carrot Cake Banana Pudding layers creamy homemade pudding with ripe bananas and soft cubes of Carrot Cake Cake Roll for a dessert that feels familiar and comforting. Finished with a light, golden meringue, it’s easy to make, perfect for sharing, and ideal for both casual family nights and special gatherings.
Mini Carrot Cake Donuts
With donuts made from a Carrot Cake Cake Roll that’s been broken down and molded into everyone’s favorite treat which are dipped in a homemade cream cheese and topped with toasted nuts, this recipe is simple to make, impressive to look at, and perfectly delicious.
Carrot Cake French Toast
This unique recipe combines the warm, comforting flavors of carrot cake with the classic taste of French toast. Each slice of our Carrot Cake Cake Roll is soaked in an egg mixture and fried to golden perfection, transforming them into a delectable treat that’s perfect for a cozy breakfast or brunch.
What You’ll Need
- Small-sized mixing bowl
- Greased 8×8” baking dish lined with parchment paper
- Stand mixer
- Medium-sized mixing bowl
- Fork
- Whisk
Storage Information
Once the Carrot Cream Cheese Crumble Cake has cooled, tightly cover with plastic wrap or place in an airtight container and store in the refrigerator for up to 3-5 days. Before serving, allow the dish to come up to room temperature.
If you’re making this dish ahead of time, wait to add the icing drizzle until you’re ready to serve.
Tips for Making a Carrot Cream Cheese Crumble Cake
- It’s very important to use room temperature cream cheese for this recipe. Otherwise, the cream cheese layer will turn out very lumpy and not have the smooth texture you want.
- To get the smoothest consistency out of your cream cheese layer, start mixing by mashing the ingredients together with a fork then switch to a whisk once the egg has been added.
- It can be a bit difficult to tell when the cake is done as the toothpick test won’t work with this recipe. Instead, give the pan a little shake. If the center is still very wobbly and liquid, give it another 5-10 minutes. If the center only jiggles slightly, the cake is ready.
How to Make a Carrot Cream Cheese Crumble Cake
Carrot Cream Cheese Crumble Cake
Course: DessertCuisine: AmericanDifficulty: Easy9
servings600
kcal13
This Carrot Cream Cheese Crumble Cake layers a pressed carrot cake-cream cheese base with a smooth cream cheese filling and a brown sugar walnut crumble on top. The combination of soft cake, creamy center, and slightly crisp topping guarantees great texture and flavor in every bite. It’s an easy, crowd-friendly dessert that brings together that classic carrot cake flavor with a cheesecake-style twist.
Ingredients
- Brown Sugar Walnut Crumble:
1/2 c. all-purpose flour
1/2 c. light brown sugar, packed
1 tsp. ground cinnamon
1/4 c. walnuts, finely chopped
1/4 c. oatmeal
3 tbsp. unsalted butter, melted
- Cake Base:
1 Dutch Apron® Bakery Carrot Cake Cake Roll
- Cream Cheese Layer:
8 oz. full-fat cream cheese, room temperature
1/4 c. granulated sugar
1/8 tsp. orange zest, optional
1 tbsp. all-purpose flour
1 large egg, room temperature
- Icing (Optional):
1/2 c. powdered sugar
3/4 tbsp. milk
Directions
- Make the Crumble
- In a small mixing bowl, combine the flour, brown sugar, cinnamon, walnuts, oatmeal, and melted butter.
- Mix until crumbly and evenly combined.
- Place the crumble in the refrigerator to chill while you prepare the rest of your recipe.
- Prepare the Pan & Carrot Cake
- Preheat the oven to 350°F.
- Grease an 8×8” baking dish and line with parchment paper.
- Place your Carrot Cake Cake Roll in a stand mixer (or use a large bowl and a hand mixer) and mix until the cake and filling are well combined.
- Press the carrot cake and cream cheese mixture into the bottom of the prepared pan, making sure it is evenly spread.
- Make the Cream Cheese Layer
- In a medium-sized mixing bowl, add cream cheese, sugar, and orange zest (if using). Mash the ingredients together with a fork until smooth.
- Mix in the flour.
- Add the egg. Whisk together until silky and smooth.
- Assemble the Cake and Bake
- Gently spread the cream cheese mixture over the carrot cake layer.
- Remove the crumble from the fridge and sprinkle it evenly over the entire surface of the cake.
- Bake for 30-40 minutes.
- Remove from oven when done (check out the “Tips” section of this blog to learn how to tell when this cake is completely baked) and let the cake cool in the pan for 30 minutes before lifting it out.
- Prepare and Add the Icing (Optional)
- Whisk the powdered sugar and milk together until smooth. It should be the consistency of craft glue. If it’s too thin, add more sugar. If it’s too thick, add a tiny splash of milk.
- Drizzle the icing over the warm cake.
- Slice and serve!
Carrot Cream Cheese Crumble Cake Recipe Video
Notes
- Storage Instructions: Tightly cover with plastic wrap or place in an airtight container and store in the refrigerator for up to 3-5 days. Before serving, allow the dish to come up to room temperature.
- Special Tools: Small-sized mixing bowl, greased 8×8″ baking dish lined with parchment paper, stand mixer, medium-sized mixing bowl, fork, and whisk.
- Check Your Cream Cheese Temperature: It’s very important to use room temperature cream cheese for this recipe. Otherwise, the cream cheese layer will turn out very lumpy and not have the smooth texture you want.
- How Do You Know When the Cake is Done?: It can be a bit difficult to tell when the cake is done as the toothpick test won’t work with this recipe. Instead, give the pan a little shake. If the center is still very wobbly and liquid, give it another 5-10 minutes. If the center only jiggles slightly, the cake is ready.
About the Author:
Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.
