a slice of carrot coffee cake
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5 from 5 votes

Easy Carrot Coffee Cake

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 servings
Calories: 430kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 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.


Calories: 430kcal | Carbohydrates: 53g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 100mg | Potassium: 215mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2675IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 0.9mg