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Ingredients:
For Cinnamon Crumb Topping:
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup light brown sugar (or dark)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon orange zest
For Carrot Cake:
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter (room temperature)
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 large egg-room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt (or sour cream)
- 7 oz. finely grated carrots
- 1/3 cup raisins
For Cream Cheese Layer:
- 12 oz. cream cheese (room temperature)
- 1/2 cup white granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F and line a 9×9 inches or 8×8 inches square pan with parchment paper and spray with nonstick spray.
- Next, grate carrots and set them aside.
For Make Crumb Topping:
- In a large bowl whisk together flour, sugar, cinnamon, nutmeg, orange zest, and salt. Using two forks or a pastry cutter, cut in the butter. The mixture should resemble pea-sized crumbs.
- Set the mixture aside.
For Cream Cheese Layer:
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add in egg and mix until combined, set aside.
For Make Carrot Cake:
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
- In a large bowl, cream together butter and sugars together until smooth.
- Add in egg and vanilla and mix well.
- Alternate adding the dry mixture with the yogurt, finishing with the dry ingredients and mixing until well combined.
- Finally, mix in carrots and raisins. Spread the mixture into the prepared pan.
- Carefully spread the cream cheese mixture on top, avoiding the edges.
- Next, sprinkle crumb mixture on top.
- Bake for 50-60 min or until the toothpick comes out clean with just a few moist crumbs attached.
- Cool in the pan on a wire rack before slicing and serving.
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