Carrot and coffee cake are both in my top 5 desserts so I figured… why not combine them?! Our carrot coffee cake really is the best of both worlds —the delicious flavors of carrot cake paired with a cinnamon streusel coffee cake topping (instead of a traditional cream cheese frosting). The cake itself is similar to a crumbly coffee cake vs. an extra moist carrot cake (don’t worry it’s not dry!). Regardless, this ultra cinnamon-y cake is SO tasty and will make the perfect addition to your morning cup of coffee or tea.
This recipe is pretty much made in one bowl, aside from the streusel topping. Yay to less dishes! Like most recipes, you will start with your wet ingredients and then sift in your dry ingredients after.We also will be using Greek Yogurt instead of butter or oil. You can substitute this with regular yogurt or plain non-dairy yogurt. If you don’t have yogurt on hand not to worry, simply substitute vegetable oil (same amount). After we have combined our wet and dry ingredients, we fold in our shredded carrots. Now, I know it is super tempting to purchase pre-shredded carrots but let me tell you, the flavor is just so much better when you grate fresh carrots. It took me about 5 minutes to grate the carrots. If you have a food processor, a lot of them come with a grate attachment making it even easier. Just trust me on this one! But, no judgement if you use pre-shredded carrots 😉 .
Once we have made our cake batter we are going to add it to our baking dish. I used an 8″x 11″ baking dish but you could also use a 9″x 13″. With the 9″ x 13″ you will have more pieces but the cake will not be as thick. Next we prepare our streusel topping in a separate bowl—yum! Spread it evenly over your cake and place in your oven for 25-30 minutes depending on the size pan you used. The smaller pan will take closer to 30-35 minutes. Regardless, check your cake around the 25 minute mark. Once it is a nice golden brown and a toothpick or utensil comes out clean, you are good to go!
This recipe is super easy, requires no mixer, blender or extra baking tools and is ready to eat in less than an hour. We hope you enjoy!
Some helpful tools & ingredients:
- Silicone Spatula: https://amzn.to/3es9YF2
- Baking Dish: https://amzn.to/3ce9xg6
- Eco-Friendly Parchment Paper: https://amzn.to/3gAxlOo
- Stainless Steel Grater: https://amzn.to/3ceaLI7
- Vanilla Extract: https://amzn.to/2TODcpK
Carrot Coffee Cake
Ingredients
- 3 Eggs
- 1 ½ Cup Brown Sugar
- 1 ¼ Cup Greek Yogurt Can substitute plain regular yogurt or non-dairy. You can also use vegetable oil if you don't have or want to use yogurt.
- 2 Tsp Vanilla Extract
- 2 Cups All-Purpose Flour Can sub 1-1 gluten free flour
- 2 Tsp Baking Powder
- 1 ½ Tsp Baking Soda
- ½ Tsp Salt
- 1 Tbsp Cinnamon
- 1 Tsp Cloves
- 2 Cups Shredded Carrots
Streusel Topping
- 4 Tbsp Salted Butter
- ½ Cup Brown Sugar
- ½ Cup Walnuts or Pecans Use ½-¾ cup of nuts based on preference. Can also skip this ingredient
- 2 Tsp Cinnamon
Instructions
- Preheat your oven to 350°. Line your baking dish with parchment paper or grease your dish. Grate two cups of carrots and set aside.
- Grab a large mixing bowl and mix your three eggs and brown sugar thoroughly. Next add your yogurt and vanilla extract and mix.
- Sift your flour, baking soda and powder, salt and spices into the sugar mixture. Mix together. Gently fold in your shredded carrots. Pour your batter into your baking dish.
- Cut your butter for your streusel into small cubes. In a separate bowl add all ingredients for streusel mixture. Make sure your walnuts or pecans are finely chopped. With a fork, mix and mash together butter and dry ingredients. You want the mixture to be a course crumble.
- Evenly spread streusel mixture over your cake and bake for 25-35 minutes until your cake is golden brown and toothpick or utensil comes out clean. Enjoy!
Video
Notes
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