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Easy Carrot Coffee Cake
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 Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 435 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
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)
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.
Cup of Yum
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!
Cup of Yum
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 Information
Calories
435kcal
(22%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
12g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
53mg
(18%)
Sodium
149mg
(6%)
Potassium
223mg
(6%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
2685IU
(54%)
Vitamin C
1mg
(1%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 149mg | 6% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 2685IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.