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.

Course Breakfast

Cuisine American

Keyword carrots, coffee cake

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings servings

Calories 304kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cake

1/4 cup vegetable oil
3/4 cup granulated sugar
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
1/2 cup milk
2 cups shredded carrots grate your own, not pre-shredded

For the Streusel

1/2 cup brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter melted
3/4 cup chopped nuts walnuts or pecans, if desired

For the Drizzle

3/4 cup powdered sugar
1/2 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.

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