Original Post: https://www.evolvingtable.com/carrot-coffee-cake/
Carrot Coffee Cake Recipe
Easy yet full of flavor, this Carrot Coffee Cake is the perfect brunch dish for your next celebration. A delightfully decadent cake full of shredded carrots and nuts with a crumb topping and a cream cheese glaze make this the ideal recipe for brunch.
Servings: 15 servings
Equipment
- 9x13 Baking Dish
- Hand Mixer or Stand Mixer
- Pastry Cutter or Fork
- Food Processor or Handheld Grater
- Large Mixing Bowl
- Whisk
Ingredients
Carrot Coffee Cake:
- 2 ½ cups flour all purpose or a gluten-free 1-to-1 blend
- 2 tsp. baking soda
- ½ tsp. baking powder
- 2 tsp. cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. salt
- 1 ½ sticks butter softened
- 1 ¼ cup sugar
- 3 large eggs large
- 2 tsp. vanilla extract
- ¾ cup milk regular or plant-based
- 2 ½ cups carrots peeled, finely grated
- ½ cup coconut sweetened shredded
Crumb Topping:
- ½ cup packed brown sugar packed
- ⅔ cup flour all purpose or gluten-free 1-to-1
- 4 Tbsp. butter room temperature
- 2 tsp. cinnamon
Cream Cheese Glaze:
- 2 oz. cream cheese softened
- 1 cup powdered sugar sifted
- 1 Tbsp. butter melted
- ½ tsp. vanilla clear
- 1-2 Tbsp. milk optional
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees.
To Make the Coffee Cake:
- Whisk together the flour, baking soda, baking powder, spices, and salt together in a large bowl.
- In a separate large bowl, beat the butter and sugar together for 2 minutes on medium speed, or until smooth and creamy. Add the eggs and vanilla extract. Continue beating for another 1-2 minutes or until well combined.
- Incrementally add the dry ingredients into the wet ingredients, beating on low speed after each addition until everything is well combined.
- Once mixed, pour in the milk and mix on low until incorporated.
- Using either a food processor with a grating attachment or a handheld grater, shred peeled carrots until you get 2 ½ cups of grated carrots. Add this to the batter along with the shredded coconut and mix by hand with a spatula until well combined.
- Spray a 9 x 13-inch baking dish with non-stick cooking spray and then pour in the coffee cake batter. Spread this out until smooth.
To Make the Crumb Topping:
- In a medium-sized bowl whisk together the brown sugar, flour, and cinnamon. Cube the butter and then cut it into the flour mixture using either a pastry cutter or a large fork. You should still have some pea-sized crumbs left. Sprinkle this on top of the batter in the baking dish.
- Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick when inserted in comes out clean.
To Make the Cream Cheese Glaze:
- In a medium-sized bowl mix the ingredients together using a handheld or stand mixer at medium speed until smooth and creamy. Thin out the glaze with milk until a drizzling consistency is reached. Allow the cake to cool for at least 30 minutes before drizzling the glaze on top. Enjoy!
Video
Notes
Room-temperature ingredients: Set out the butter and eggs 30 minutes before you start. Cold butter won't cream properly and cold eggs won't incorporate smoothly.
Measure flour carefully: Spoon the flour into your measuring cup rather than scooping from the bag. Too much flour = a dense cake.
Don't overmix: Once the carrots and coconut go in, fold gently by hand. Over-mixing at this stage makes the cake tough.
Check for doneness: Insert a toothpick in the center. If it comes out clean, the cake is done.
Cool before glazing: Wait at least 30 minutes before drizzling the cream cheese glaze, or it will melt right into the cake.
Storage: Room temperature for 2-3 days, fridge for up to 1 week, or freeze (wrapped tightly) for up to 3 months.
Nutrition
Calories: 296kcal | Carbohydrates: 54g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 327mg | Potassium: 133mg | Fiber: 4g | Sugar: 34g | Vitamin A: 3789IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
