Carrot Cake Coffee Cake

Happy Thursday y’all! This week is the last week of class, so on Sunday I decided to make this Pinch of Yum recipe to celebrate! We’re big carrot cake fans in this house, and I love streusel topping so much I could eat it with a spoon (no joke). This recipe perfectly combines both!

I didn’t have a 9 inch round cake pan, so I made this in a regular loaf pan which worked just fine! You’ll just have to bake it for about an hour instead of a half hour.

Also the honey butter: I have a sensitive stomach when it comes to sugar, but my roommates absolutely do not, so I mixed up some honey butter for them. Just mix 1/4 cup butter with 1/4 honey! Super easy and made plenty (and perfect for other baked goods or some fancy toast).

10/10 recommend this recipe! I’m always here for cake that’s acceptable to eat for breakfast and I hope you are too.

Carrot Cake Coffee Cake

Ingredients

Cake:

  • 2 large carrots
  • 3/4 cup granulated sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch of salt

Streusel topping:

  • 4 tablespoons melted butter
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt

Instructions

  1. Preheat the oven to 350°F. Peel and grate the carrots. You should have about 1 1/2 cups.
  2. Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.
  3. Mix ingredients for the streusel until you get a texture like pebbles (I used my hands).
  4. Spread batter into a greased 9 inch round cake pan (or a loaf pan). Sprinkle with streusel. Bake for 30 minutes or until center is set (about 60 mins for a loaf pan). Top with honey butter if desired.
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