Carrot Coffee Cake

Indulge in the perfect fusion of classic comfort and cozy fall flavors with this irresistible Carrot Coffee Cake. Featuring a moist, spiced batter enriched with freshly grated carrots and optional crunchy walnuts, this cake is crowned with a buttery, cinnamon-scented streusel that will have you savoring every bite. Ideal for brunch gatherings, casual desserts, or an everyday treat, it’s a delightful twist on traditional carrot cake that pairs beautifully with your morning coffee or afternoon tea. Ready in just over an hour, this easy-to-make cake combines pantry staples with aromatic spices for a dessert that’s both simple and unforgettable. Whether served warm or at room temperature, this carrot coffee cake promises to become a new favorite in your recipe collection!

Nutriscore Rating: 51/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Brown sugar
• 2 teaspoons Baking powder
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (melted and cooled slightly)
• 2 large Eggs
• 0.75 cup Whole milk
• 2 teaspoons Vanilla extract
• 1.5 cups Carrots (peeled and finely grated)
• 0.5 cup Chopped walnuts (optional)
• 0.5 cup All-purpose flour (for streusel)
• 0.25 cup Brown sugar (for streusel)
• 0.5 teaspoon Ground cinnamon (for streusel)
• 4 tablespoons Unsalted butter (cold, cubed, for streusel)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or cake pan.

Step 2

In a medium bowl, mix together 2 cups of all-purpose flour, 1 cup granulated sugar, 0.5 cup brown sugar, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt.

Step 3

In a large bowl, whisk together 0.5 cup melted unsalted butter, 2 large eggs, 0.75 cup whole milk, and 2 teaspoons vanilla extract until well combined.

Step 4

Add the dry ingredient mixture to the wet ingredients and gently fold until just combined. Avoid overmixing.

Step 5

Fold in 1.5 cups of finely grated carrots and 0.5 cup chopped walnuts (if using). The batter will be thick.

Step 6

Prepare the streusel topping by combining 0.5 cup all-purpose flour, 0.25 cup brown sugar, and 0.5 teaspoon ground cinnamon in a medium bowl. Add 4 tablespoons of cold, cubed unsalted butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Step 7

Pour the cake batter into the prepared pan and spread it evenly with a spatula.

Step 8

Sprinkle the streusel topping evenly over the batter.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1545.1g)

Amount per serving	% Daily Value*
Calories	4466.0

Total Fat 203.4g	0%
Saturated Fat 102.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 781.8mg	0%
Sodium 2602.3mg	0%
Total Carbohydrate 614.2g	0%
Dietary Fiber 25.7g	0%
Total Sugars 349.5g
Protein 64.7g	0%

Vitamin D 199.0IU	0%
Calcium 681.5mg	0%
Iron 18.1mg	0%
Potassium 2431.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 5.7%

Carbs: 54.0%