I am not a Carrot cake person.I will never order it in a bakery. I am a loyal chocolate fan with a complete bias for Chocolate Desserts. I like carrots only in my mom’s gajar ka halwa.
But I have been wanting to do something with pumpkins and carrots for a while. Both for the blog and for those of you who like such desserts. See, I am sweet like that :P.
The carrots are so fresh and juicy in this season. I would be a fool not to use them now. But I am really not a fan of Carrot cake with layers of cream cheese frosting over it. I might bake one for you all if you guys love it so much. Later though :D! Right now, I have settled with this Carrot Coffee Cake. It is perfect for me. I love to eat a slice of coffee cake with my morning coffee.
This cake is not as fancy as the traditional carrot cake with cream cheese frosting but it has all the conventional carrot cake flavours with the warmth of the spices and the additional crispy buttery crumb topping. I love streusels and I admire how they lift up a regular cake.
Also, when I am eating a slice of this Carrot Coffee Cake for my breakfast, I am deemed to think it’s healthy!! Of course, it’s wholesome and healthy! Carrots are involved and there is no frosting as well.
It’s such a simple and hassle free recipe. You should definitely bake this Carrot Coffee Cake for this weekend’s brunch.
Ingredients
- 1 ½ Cups all purpose flour
- 2 tsp. Baking powder
- Pinch salt
- 1 tsp. Ground cinnamon
- ¼ tsp. Nutmeg
- ¼ tsp. Ground ginger
- ¾ cup granulated white sugar
- ¼ cup vegetable oil
- 1 large egg
- ¾ cup milk
- 2 cups shredded carrots
- ½ cup brown sugar
- 2 tbsp. Flour
- 2 tsp. Ground cinnamon
- 2 tbsp. Melted butter
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 180 degrees(350 F). Grease and dust a 8 inch bundt pan.
- Make the streusel topping- In a medium bowl add the brown sugar, flour, cinnamon, walnuts and butter. Stir until combined and crumbly.
- Whisk flour, baking powder, salt, cinnamon, nutmeg and ginger together in a separate bowl. Stir the shredded carrots in the flour mixture.
- In a large bowl stir together sugar, vegetable oil, egg and milk. Add the dry ingredients and mix until just combined.
- Pour batter into the prepared pan. Spread evenly and then top with the streusel. Bake for 45-50 minutes or until a toothpick comes out clean from the center.
- Allow to cool in pan before inverting onto a wire rack.
You will love the simple flavours of this Carrot Coffee Cake. The crumbly and crunchy walnut streusel is a perfect addition to the moist and tender carrot cake base!!
2 Comments
A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.
Thank you for stopping by Laree 🙂 It does make for a delicious breakfast! I hope you try it 🙂 Lemme know if you do 🙂