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
Store in air-tight container for 2-3 days.