Carrot Coffee Cake Recipe
This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.
Servings: 12 servings
Cost: $8
Ingredients
For the Cake
- ¼ cup vegetable oil
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups (186g) all-purpose flour
- ½ cup milk
- 2 cups shredded carrots grate your own, not pre-shredded
For the Streusel
- ½ cup (50g) brown sugar
- 2 tablespoons (16g) all-purpose flour
- 2 teaspoons cinnamon
- 2 tablespoons butter melted
- ¾ cup chopped nuts walnuts or pecans, if desired
For the Drizzle
- ¾ cup (85g) powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 350°F. Spray a 9” round pan with cooking spray. (You can also use a 9" square pan.)
- Stir sugar, oil, and egg in a large bowl. Stir in baking powder, salt and cinnamon. Stir in milk. Stir in flour until just combined. Stir in shredded carrots.
- Make the crumb topping: stir together brown sugar, flour, cinnamon, and butter. Add nuts, if desired.
- Pour batter into prepared pan. Top with streusel. Bake for 25-35 minutes until a toothpick comes out clean. Cool completely in pan before frosting.
- To make the drizzle: whisk powdered sugar, vanilla and cream in a small bowl. Drizzle over cake as desired.
Notes
Cream Cheese Icing: beat 1 tablespoon unsalted butter and 2 ounces cream cheese together in a medium sized bowl with a hand mixer. Slowly mix in 3/4 cup powdered sugar, then beat in 1/2 teaspoon vanilla. Frost as desired.
Nutrition
Serving: 1slice | Calories: 304kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 142mg | Potassium: 215mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3677IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
