Carrot Coffee Cake Recipe

4.88 from 24 votes

This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 304kcal

Author: Dorothy Kern

Cost: $8

Ingredients

For the Cake

¼ cup vegetable oil
¾ cup (150g) granulated sugar
1 large egg
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 ½ cups (186g) all-purpose flour
½ cup milk
2 cups shredded carrots grate your own, not pre-shredded

For the Streusel

½ cup (50g) brown sugar
2 tablespoons (16g) all-purpose flour
2 teaspoons cinnamon
2 tablespoons butter melted
¾ cup chopped nuts walnuts or pecans, if desired

For the Drizzle

¾ cup (85g) powdered sugar
½ teaspoon vanilla extract
1 tablespoon heavy whipping cream

Instructions

Preheat oven to 350°F. Spray a 9” round pan with cooking spray. (You can also use a 9" square pan.)
Stir sugar, oil, and egg in a large bowl. Stir in baking powder, salt and cinnamon. Stir in milk. Stir in flour until just combined. Stir in shredded carrots.
Make the crumb topping: stir together brown sugar, flour, cinnamon, and butter. Add nuts, if desired.
Pour batter into prepared pan. Top with streusel. Bake for 25-35 minutes until a toothpick comes out clean. Cool completely in pan before frosting.
To make the drizzle: whisk powdered sugar, vanilla and cream in a small bowl. Drizzle over cake as desired.

Notes

Cream Cheese Icing: beat 1 tablespoon unsalted butter and 2 ounces cream cheese together in a medium sized bowl with a hand mixer. Slowly mix in 3/4 cup powdered sugar, then beat in 1/2 teaspoon vanilla. Frost as desired.

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