CARROT CAKE COFFEE CAKE
Carrot Cake Coffee Cake is a delicious way to enjoy breakfast! This soft, moist coffee cake recipe is loaded with shredded carrots, chopped walnuts and then topped with a crumbly topping and a simple powdered sugar glaze.
Servings: 9 servings
Calories: 364kcal
Ingredients
Cake batter
- 2 cups whole wheat flour
- ¾ cup sugar
- 1 stick butter melted
- 3 large eggs
- 2 cups shredded carrots
- ⅓ cup chopped walnuts
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon salt
Crumb topping
- ½ cup brown sugar lightly packed
- ½ cup whole wheat flour
- 4 tablespoons butter melted
- 1 teaspoon ground cinnamon
Glaze (optional)
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F.
- Line a 9x9 pan with parchment paper or grease the pan with a non-stick baking spray.
MAKE THE CAKE
- In a large bowl mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add in the eggs, milk, and melted butter. Mix batter until no lumps remain.
- Mix in the shredded carrots and chopped walnuts.
- Pour batter into a lined pan, set aside.
MAKE THE CRUMB TOPPING
- Mix all crumb topping ingredients in a medium bowl well. Sprinkle evenly over the top of the cake batter.
BAKE THE CAKE
- Bake for 35-40 minutes, or until a toothpick comes out clean.
MAKE THE GLAZE (OPTIONAL)
- While baking, make the glaze by mixing all the glaze ingredients together in a small bowl.
- Let the cake cool for 30 minutes, then slice and drizzle glaze over top.
Nutrition
Calories: 364kcal | Carbohydrates: 64g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 219mg | Potassium: 382mg | Fiber: 5g | Sugar: 37g | Vitamin A: 5014IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg