Easy Carrot Coffee Cake a delicious Homemade Moist Carrot Cake that is so delicious it doesn’t even need a frosting. The perfect Breakfast, Snack or Dessert Cake.
Nothing better than a slice of a delicious Coffee Cake to go with a steaming hot cup of coffee or tea and another good Cake is this Cinnamon Walnut Coffee Cake or this delicious Cinnamon Crumb Coffee Cake.
Easy Carrot Coffee Cake
Easy Carrot Coffee CakeI love Coffee Cakes and since living in Italy I have discovered that I much more enjoy a Cake that is lightly flavoured and simple.
I have stepped away from the overly sweet and overly frosted cakes to a more simple cake that goes great with a cup of tea or coffee!
And since April 7th is Coffee Cake day I thought this Carrot Coffee Cake would be the perfect reason to celebrate.
What are Coffee Cakes?
Coffee Cakes are meant to be served with coffee and are usually flavored with fruit, cinnamon or nuts. And quite often they have a streusel topping. They can be baked in a round, square or even in a bundt pan.
As I have mentioned before my husband likes his breakfast dunk. So anything edible on the kitchen table in the morning gets dunked.
And naturally a big slice of Coffee Cake is his favourite.
Especially since I added some chopped nuts to a delicious streusel topping.
How to make a Carrot Coffee Cake
- Whisk together the dry ingredients and shredded carrots.
- Beat together the sugars, eggs, yogurt and oil.
- Add the creamed mixture to the dry ingredients and stir just until combined.
- Pour into prepared cake pan and sprinkle with streusel topping.
- Bake for approximately one hour. Slice and enjoy with a big cup of coffee!
So how ever you serve this Easy Carrot Cake for Breakfast, Snack or Dessert with a cup of coffee or tea I hope you enjoy it!
Easy Carrot Coffee Cake
Ingredients
CARROT COFFEE CAKE
- 2 ½ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- pinch salt
- 3 medium carrots grated (approximately 1½ cups grated)
- ¾ cup sugar
- ½ cup brown sugar
- 3 eggs
- ½ cup greek yogurt
- ¼ cup milk
- ¾ cup vegetable oil (I use corn oil)
STREUSEL TOPPING
- ½ cup brown sugar
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 2 tablespoons butter (softened)
- ¾ cup chopped nuts (walnuts, hazelnuts or pecans)
Instructions
- Pre-heat oven to 350 F (180 C), grease and flour a 10 inch bundt (tube pan) or a 9 inch round cake pan.
CARROT COFFEE CAKE
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, salt and shredded carrots.
- In a medium bowl beat on medium speed the sugars, eggs, yogurt and milk until combined (1-2 minutes) then add the oil and beat until smooth (approximately one minute).
- Then pour the creamed mixture into the dry mixture and stir (do not beat) to combine (stir 18 times, do not over stir).
- Spoon into prepared pan and top with the streusel topping. Bake for 45 minutes then reduce heat to 325 F (165 C) for approximately 15 minutes or until tooth pick comes out clean. Let cool completely before serving. Enjoy!
STREUSEL TOPPING
- In a medium bowl combine brown sugar, flour, cinnamon cut in butter until crumbly then stir in the chopped nuts.
Nutrition
Suzanne Edwards says
Every recipe I’ve made of yours has been spot on in regards to balance of wet and dry ingredients. And tastes wonderful. In your opinion, how much, in grams or cup size, would you suggest three medium carrots work out for you? I’m just flat awful at guessing size of carrots! Nor to mention I love them and am tempted to be heavy handed with items I love in a recipe. Thanks for these wonderful recipes. You are my go to when I want to try something new!
Rosemary says
Hi Suzanne, thanks so much, so glad you like the recipes. I would say 3 medium carrots is about 1 1/2 cups shredded. Let me know how it goes. 🙂
Amna says
My first time baking a carrot cake and let me tell you it was beyond a hit. I have prayed for your well being so many times now lol 😃. Thank you for sharing such a delicious no frills attached recipe. 10/10 for your wonderful share.
Rosemary says
Hi Amna, thanks so much, and so glad you enjoyed it. Take care you too!
Yashika says
Dear Rosemary,
In love with your blog and recopies.. you page just seems to be filled with love and takes me to my childhood to the smell of freshly baked cakes … yumm.
Most of your recipies are of serving 10/12/15. Could you also share some for smaller servings, maybe 6-8 or how much to reduce the quantity. I’m a beginner so would like to try smaller sizes to begin with.
Thank you and stay happy!
Elizabeth says
Hi ! May I ask if I can sub buttermilk for yogurt in this recipe? Yogurt is not easily available where I live. Thank you.
Rosemary says
Hi Elizabeth yes you can for a one for one substitution. Let me know how it goes.
Dailycupo says
A great cake recipe for sure! As you have added carrot to it. I can’t believe I have never thought to try carrot coffee cake. It sounds amazing As well as healthy too… As Carrot is good for health so with no fear I can make a healthy and tasty cake for my children Thanks a lot for sharing this recipe with us.
Rosemary says
Hi Kathy thanks so much I hope you enjoy it!
Stacie Vaughan says
What a delicious twist on coffee cake. Best of both desserts.
Rosemary says
Hi Stacie, thanks so much, coffee cakes are so good.
Alma Vorrei says
Carrot cake is my favorite! I’d love a big slice to go with my morning coffee!
Rosemary says
Hi Alma, thanks so much and yes this cake is perfect with a morning coffee. 🙂
Kara says
I love carrot cake, so I can’t believe I’ve never thought to try carrot coffee cake. It sounds amazing!!
Rosemary says
Hi Kara, thanks so much. Have a great weekend.
Marly says
I love adding wholesome ingredients like carrots to my recipes. This carrot coffee cake looks so delicious and just lightly sweet…perfect for morning tea
Rosemary says
Hi Marly, thanks so much and yes it does go great with a cup of tea or coffee.