Easy Carrot Coffee Cake

4.79 from 19 votes

Easy Carrot Coffee Cake is an easy Homemade cake recipe that is so delicious it doesn’t even need a frosting. The perfect Breakfast, Snack or Dessert Cake.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 435kcal

Author: Rosemary Molloy

Ingredients

CARROT COFFEE CAKE

2½ cups cake flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
3 medium carrots grated (approximately 1½ cups grated)
¾ cup sugar
½ cup brown sugar (lightly packed)
3 large eggs
½ cup greek yogurt (or plain regular yogurt)
¼ cup milk (whole or 2%)
¾ cup vegetable oil or light olive oil or melted butter (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)

US Customary - Metric

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 ⅓ of the batter into the prepared pan and top with ⅓ the streusel topping then add the remaining batter and streusel. Bake for 45 minutes then reduce heat to 325 F (165 C), continue to bake 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.

Notes

To make homemade cake flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3-4 days. If you wish to freeze the cake, be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.

Nutrition