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.
Keyword carrots, coffee cake
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Dorothy Kern
For the Cake
2cupsshredded carrotsgrate your own, not pre-shredded
For the Streusel
3/4cupchopped nutswalnuts or pecans, if desired
For the Drizzle
1tablespoonheavy whipping cream
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.
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.