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
I 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 a delicious Homemade Moist Carrot Cake that is so delicious it doesn't even need a frosting. The perfect Breakfast, Snack or Dessert Cake.
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch salt
- 3 medium carrots grated
- 3/4 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 1/2 cup greek yogurt
- 1/4 cup milk
- 3/4 cup vegetable oil (I use corn oil)
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 2 tablespoons butter (softened)
- 3/4 cup chopped nuts (walnuts, hazelnuts or pecans)
Pre-heat oven to 350 F (180 C), grease and flour a 10 inch bundt (tube pan) or a 9 inch round cake pan.
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!
In a medium bowl combine brown sugar, flour, cinnamon cut in butter until crumbly then stir in the chopped nuts.
Since today April 7th is Coffee Cake Day, I have teamed up with fellow bloggers to share recipes with you once a month for various food holidays. So I hope you will check out their recipes too. And enjoy!
Ashlee Marie – Chocolate Chip Sour Cream Coffee Cake
Simply Stacie – Grandma’s Cinnamon Coffee Cake
An Italian in my Kitchen – here
Creations by Kara – Coconut Chocolate Chip Coffee Cake
Real Mom Kitchen – Peach Coffee Cake
Pretty Providence – Coffee Cake Muffins
Crumb – Lemon Rhubarb Coffee Cake
Savory Experiments – Sour Cream Coffee Cake
Namely Marly – Coffee Cake Muffins (Vegan)
The Baker Upstairs – Lemon Cream Cheese Coffee Cake
365 Days of Slow Cooking – Slow Cooker Coffee Cake
My Mommy Style – Cinnamon Coffee Cake Muffins
Supergolden Bakes – Apple Coffee Cake with Streusel Topping
Premeditated Leftovers – Mason Jar Pecan Streusel Coffee Cake