Description
Carrot Coffee Cake twists classic carrot cake into perfect brunch treat. Moist spiced cake gets topped with crunchy cinnamon streusel for amazing texture. This recipe comes together in one bowl without a mixer.
Ingredients
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1.5 cups all-purpose flour
- 1/2 cup milk
- 2 cups shredded carrots
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 2 tablespoons butter, melted
- 3/4 cup chopped nuts (optional)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon cream
Instructions
1. Preheat oven to 350°F. Spray 9-inch pan with cooking spray. Stir together sugar, oil, and egg in large bowl until well combined and smooth.
2. Stir in baking powder, salt, and cinnamon. Mix in milk until combined. Stir in flour just until mixed. Fold in shredded carrots gently without overmixing.
3. Stir together brown sugar, flour, cinnamon, and melted butter in small bowl. Mix until crumbly texture forms. Add chopped nuts if using for extra crunch.
4. Pour batter into prepared pan and spread evenly. Sprinkle streusel mixture evenly over top. Bake 25-35 minutes until toothpick comes out clean from center.
5. Whisk powdered sugar, vanilla, and cream together until smooth and pourable. Drizzle over cooled cake as desired for pretty presentation. Slice and serve warm or room temperature.
Notes
Don’t overmix batter or cake gets tough and dense.
Grate carrots yourself for best results and moisture.
Serve warm for maximum deliciousness and flavor.
Drizzle is optional but makes it prettier for serving.
Store covered at room temperature up to 3 days.
Add raisins to batter if you enjoy them in carrot cake.
Swap pecans for walnuts in streusel topping if preferred.
Bake in muffin tins for individual grab-and-go portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 32g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg