Sunday, April 4, 2021

Cream Cheese Swirl Whole Wheat Carrot Coffee Cake


This is a much healthier version as it is completely made with whole wheat. It has everything that you may need for a healthy start of the day. Carrots, nuts, golden raisins, milk, cream cheese - all on a whole wheat base. Now I call that a perfect breakfast cake. It is with the right amount of sweetness, loaded with nutrients - so perfect for me. I would love to have these for dessert too. 


For years, I had thought that coffee cake had coffee in it. Later, I understood that it is had with coffee gaining a name as coffee cake. It is so interesting tome as there is so many options to make. 


I added everything I want for a morning breakfast as I wanted it to be healthier giving complete nutrition. This cake is a win-win for us. We love the flavors, it's like having a healthier version of carrot cake but a little less sweeter, but bolder in flavors. Feel free to use all-purpose flour in place of whole wheat flour and that will also give a good result. 


Christie of A Kitchen Hoors Adventure is hosting the event "Bake Up a Coffee Cake". I am linking this cake to that event. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Ingredients


For the Cream cheese layer

Cream cheese - 1/2 cup, room temperature
Sugar - 1/4 cup
Aquafaba - 1 tbsp
Vanilla - 1/2 tsp

For the crumb topping

Whole wheat flour - 1/4 cup
Corn starch - 1/3 tsp
Brown sugar -  3 tbsp
Butter - 2 tbsp, chopped
Pecans/walnuts -  3 tbsp, chopped
Cinnamon - 1/4 tsp

For the cake


Whole wheat flour - 1 and 1/4 cup
Milk - 3/4 cup plus 2 tbsp
Butter - 4 tbsp
Cinnamon -3/4 tsp
Salt - 1/8 tsp
Nutmeg - 1/8 tsp
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
Aquafaba - 4 tbsp
Vanilla - 1 tsp
Corn starch - 1/2 tbsp
Carrots - 2 cup, shredded
Golden raisin - 1/2 cup
Pecans/walnuts - 1/2 cup, chopped

Method

Preheat the oven to 350 degrees F. Butter a 9x9-in baking pan and dust with flour.

For the cream cheese layer: beat the cream cheese, aquafaba, sugar, and vanilla well to form a smooth mixture. Keep aside.


For the crumb topping: Add chopped nuts, butter, cinnamon, flour, and brown sugar. Mix well to a crumble texture and set aside.


In a bowl, add the flour, salt, cinnamon, baking powder, and baking soda. Mix the dry ingredients and set aside. In another bowl, cream butter, brown sugar, sour cream, aquafaba, and vanilla. Add in the milk and beat well. Add the flour in 2 or 3 instalments and beat to a smooth batter.


Fold in the chopped nuts, golden raisins, and shredded carrots.



Pour 2/3 of the batter to the baking pan and spread. Sprinkle 2 tbsp cinnamon sugar. Add the cream cheese mixture followed by remaining cinnamon sugar. Add the remaining batter and spread evenly. Add the crumb topping evenly on top.


Bake for 37-38 minutes. Cool completely.



Cut and serve with coffee.


Here are the links for the coffee cakes we shared today  for the event - Bake Up a Coffee Cake. Thanks, Christie.






8 comments:

  1. WOw! This coffee cake sounds amazing! I love the cream cheese and carrot cake aspect.

    ReplyDelete
  2. So much nutrition packed into a slice of coffee cake! It sounds delicious.

    ReplyDelete
  3. Oh my GOODNESS you packed SO much good stuff into this recipe!!

    ReplyDelete