Making a Comeback: Carrot Peach Cake with Cream Cheese Frosting

I’M BAA-AACK!!! OMG, guys, I am so, so, so sorry for not posting in like a WHOLE YEAR. (Like what is wrong with me???) There is truly no excuse for me being so inactive, but imma try anyway. You see, when I started this blog two years ago, balancing it with school was super easy, but this past year of school was way more difficult and time consuming than the year before, and I just couldn’t find the time to ever work on my blog (and if I did have time, I honestly didn’t want to work on my blog because that would entail more writing and sitting at a computer typing…) BUT, now that it’s summer, I got some time! So here I am. Me again. Oh, and you may have noticed from the title, I’m “making a comeback.” And this phrase doesn’t just pertain to me; it also refers to Carrot Cake’s comeback. You see, there’s a lot of stigma surrounding carrot cake. Everyone thinks it’s just some gross old people food and don’t forget the basic principal of a carrot cake – vegetables in cake??? Ew, gross. But that’s where you’re wrong my friend…

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My Life is Finally Complete: Cream Cheese Swirl Carrot Cake Coffee Cake

Oh Carrot Cake. One of my many loves. I could consume you all day, any day. And that’s exactly why I found a way to incorporate carrot cake into breakfast. So rejoice! Today is a day of grand celebration! Let them eat cake! But seriously, this Cream Cheese Swirl Carrot Cake Coffee Cake is to die for (except if you died, you wouldn’t be able to eat it, so don’t die). It is all the flavors you love about your traditional carrot cake updated into a new format of coffee cake. In the batter, I love not just adding carrots but also throwing in heafty doses of nuts (walnuts, pecans, and almonds all work spectacularly) and coconut. Instead of the cream cheese frosting, there is a cream cheese swirl that makes this decadent breakfast cake taste like a cheesecake. And like all coffee cakes, of course it is topped off with that ubiquitous streusel!

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