Carrot Coffee Cake
Indulge in the perfect fusion of classic comfort and cozy fall flavors with this irresistible Carrot Coffee Cake. Featuring a moist, spiced batter enriched with freshly grated carrots and optional crunchy walnuts, this cake is crowned with a buttery, cinnamon-scented streusel that will have you savoring every bite. Ideal for brunch gatherings, casual desserts, or an everyday treat, it’s a delightful twist on traditional carrot cake that pairs beautifully with your morning coffee or afternoon tea. Ready in just over an hour, this easy-to-make cake combines pantry staples with aromatic spices for a dessert that’s both simple and unforgettable. Whether served warm or at room temperature, this carrot coffee cake promises to become a new favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted and cooled slightly)
- 2 large Eggs
- 0.75 cup Whole milk
- 2 teaspoons Vanilla extract
- 1.5 cups Carrots (peeled and finely grated)
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup All-purpose flour (for streusel)
- 0.25 cup Brown sugar (for streusel)
- 0.5 teaspoon Ground cinnamon (for streusel)
- 4 tablespoons Unsalted butter (cold, cubed, for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or cake pan.
In a medium bowl, mix together 2 cups of all-purpose flour, 1 cup granulated sugar, 0.5 cup brown sugar, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt.
In a large bowl, whisk together 0.5 cup melted unsalted butter, 2 large eggs, 0.75 cup whole milk, and 2 teaspoons vanilla extract until well combined.
Add the dry ingredient mixture to the wet ingredients and gently fold until just combined. Avoid overmixing.
Fold in 1.5 cups of finely grated carrots and 0.5 cup chopped walnuts (if using). The batter will be thick.
Prepare the streusel topping by combining 0.5 cup all-purpose flour, 0.25 cup brown sugar, and 0.5 teaspoon ground cinnamon in a medium bowl. Add 4 tablespoons of cold, cubed unsalted butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
Pour the cake batter into the prepared pan and spread it evenly with a spatula.
Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 614.2 g | 223% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 349.5 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 682 mg | 52% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2431 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
