Carrot- Mango Spiced Coffee Cake

eyedocbakes

 

 

I strongly recommend you stop everything you’re doing and go bake this cake.

If you’re looking for the perfect single layer coffee cake to eat with your morning coffee (or tea) – this is it! There are two (not so) secret ingredients that really give this cake the fluffy, can’t put your fork down consistency: Mango, and ricotta cheese! Combine those with freshly grated carrots, and some yummy cinnamon type spices, top with a decadent streusel, drizzle with some amazing cream cheese glaze, and you’ve got yourself a  mouthwatering breakfast treat. (ALSO – your home will smell amaaaazing while baking this). You might have to make more than one. I may have already made two this week.

 

Here’s What You’ll Need…

Granulated & Brown Sugar

Flour

Cinnamon

Butter

Fresh grated Carrots & sliced Mango

Sour Cream

Ricotta

Milk

Egg

Ginger

Nutmeg

Baking Powder & Soda

Salt

Cream Cheese

Heavy Cream

To make the cake…

First you’ll make a yummy streusel with the sugars, cinnamon, and butter. This will give you that awesome sweet crispy top that’s a great balance to the soft fluffy cake underneath.

Next you’ll blend together your mango, and dairy products in your blender until nice and smooth. You’ll combine your butter, sugar and egg in the bowl of your stand mixer with the paddle attachment, whisk together the dry ingredients separately, and add them into the bowl of your stand mixer, alternating with the wet ingredients you blended in your blender until just combined. Lastly, you’ll add in all your grated carrots and mix until combined. Butter an 8 inch springform pan. Pour the batter in, and top with the streusel. Bake at 350F for 40 minutes, and then let cool for about 15 minutes or longer if you can wait. Removes the sides of the pan. Once completely cooled you can remove the bottom and transfer to a serving plate.

Now you’ll make the yummy cream cheese glaze to pour over the top! Combine the cream cheese and butter in your stand mixer until smooth. Add the powdered sugar and heavy cream until it becomes a pouring consistency, but not too liquid-y. Add more or less sugar/heavy cream as needed to get your desired consistency. Drizzle glaze over cooled cake. Top with some fresh grated carrots.

 

Some notes…

  1. Ideally you should use a springform pan for this cake, since it makes it easier to remove the cake without losing any of the yummy streusel on top, but it can be done with another pan if you don’t have a springform.
  2.  As with all my cakes, I like to cut a circle of parchment paper for the bottom of the pan, since it make the cake easier to remove from the bottom of the pan.

If you liked this recipe, you might want to try…

Carrot Cake Cupcakes (dairy free)

Caramelized Pear Upside Down Cake

Tried this Recipe?

Don’t forget to tag me on instagram @eyedocbakes if you made this, I’d love to see it! You can also share my recipe on Pinterest and Facebook if ya love it, and sign up for our e-mail list to never miss a new recipe!

 

 

 

Carrot-Mango Spiced Coffee Cake

The perfect single layer coffee cake to eat with your morning coffee (or tea).
Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Breakfast, Dessert
Keyword: breakfast cake, cake, carrot cake, carrot mango cake, coffee cake, spiced coffee cake, tea cake

Ingredients

Streusel Topping

  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup flour
  • 1 tsp cinnamon
  • ¼ cup butter melted

The Cake

  • 3 carrots
  • 1 mango
  • ¼ cup sour cream
  • ¼ cup ricotta cheese
  • cup milk
  • ¼ cup butter
  • ¾ cup granulated sugar
  • 1 egg
  • cup flour
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch of salt

Cream Cheese Glaze

  • 4 oz cream cheese
  • ¼ cup butter
  • ¾ cup powdered sugar
  • ½ cup heavy cream

Instructions

  • For the streusel, combine the sugars, flour, and cinnamon and mix. Add in the melted butter and mix until it becomes clumpy. Add a bit more butter if needed. Set aside.
  • Preheat oven to 350F. Clean and grate the carrots. Set aside. Cut up and add mango to your blender, with sour cream, ricotta, and milk, and blend until smooth. Set aside.
  • Meanwhile add butter to your stand mixer and mix with the paddle attachment until smooth. Add in sugar and mix in well. Next mix in the egg. 
  • In a large bowl combine the rest of the ingredients (all dry) and whisk together.
  • Add the dry ingredients and mango mix from your blender into the bowl of your stand mixer, alternating between dry and wet. Mix. Next add in the carrots. Mix until combined.
  • Pour the batter into a pre-buttered round 8 inch springform baking pan. Top with the streusel. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes, then remove sides of the pan. Once cooled transfer to a serving plate.
  • Combine the cream cheese and butter in your stand mixer until smooth. Add powdered sugar and heavy cream until a pouring consistency, but not too liquid-y. Add more or less sugar/heavy cream as needed to get desired consistency. Drizzle glaze over cooled cake. Top with some fresh grated carrots, and enjoy!

 

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