Carrot Cake Coffee Cake

This coffee cake is moist, perfectly spiced and the perfect indulgent treat. I recommend grating your own carrots instead of buying them pre-grated, as they will be much softer. Recipe adapted from:


  1. Cake Batter:
  2. 2 large carrots, peeled and shredded (about 1 1/2 cups)
  3. 1/2 cup brown sugar
  4. 1/4 cup granulated sugar
  5. 1/2 cup unsalted butter, melted and cooled slightly
  6. 2 large eggs, at room temperature
  7. 1/2 cup all purpose flour
  8. 1/2 cup whole wheat flour
  9. 1 tsp. baking soda
  10. 1 tsp. cinnamon
  11. 1/4 tsp. salt
  12. Streusel Topping:
  13. 4 tbsp. unsalted butter, melted and cooled slightly
  14. 1/2 cup all purpose flour
  15. 1/2 cup brown sugar
  16. 1/4 cup finely chopped walnuts or pecans
  17. 1 tsp. cinnamon
  18. 1/8 tsp. salt


  1. Preheat the oven to 350°F. Grease a 9″ cake pan and set it aside. In a small bowl, make the streusel by stirring the melted butter, flour, brown sugar, cinnamon and salt together with a fork until it is combined and crumbly. Then stir in the chopped nuts. Set this mixture aside.

  2. For the cake batter, start by whisking together the melted butter, both sugars and eggs until combined. Then fold in the carrots. Next add in both of the flours, baking soda, cinnamon and salt. Fold the batter together until it is just combined.

  3. Spread the batter evenly into the greased pan and crumble the streusel mixture evenly over the top. Bake for 30 or so minutes, until the center is just set. Place the pan on a cooling rack and let it cool a bit before slicing and serving.

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