Carrot Coffee Cake

Carrot Coffee Cake is the perfect addition to your Easter brunch. Moist carrot cake with a crunchy pecan streusel topping and vanilla glaze is perfect for spring brunch gatherings.  While it’s technically a dessert, it has carrots and it’s a coffee cake so you could consider it for breakfast!

Ingredients in Carrot Coffee Cake

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup milk (I used almond)
• 2 cups grated carrots
• 3/4 cup finely chopped pecans or walnuts

Streusel

• 1 cup all-purpose flour
• 1/2 cup butter, softened or melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts

Vanilla Glaze

• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk 

How to Make a Carrot Coffee Cake

Preheat the oven to 350°F.

Coat a 9″ round springform pan with non-stick cooking spray.

Make the streusel topping by combining the flour, butter, sugar, cinnamon and chopped pecans in a bowl.  Mix with a fork until combined and clumps form.  Set aside. 

In a large bowl, beat together the butter, brown sugar and granulated sugar until light and fluffy.

Add the eggs and vanilla extract and beat until incorporated. 

Add the cinnamon, ginger and nutmeg and the baking powder and mix to combine.  Add half of the flour, mix, then the milk, then the remaining flour. 

Scrape down the bowl and add the carrots and chopped pecans, stirring them in by hand. 

Pour the batter into the prepared pan.  Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool before topping with the glaze. 

Prepare the glaze by combining the powdered sugar, vanilla extract and milk in a small bowl and stirring with a spoon until smooth. 

Drizzle the glaze onto the cooled cake and let it cool to harden. 

The cake can be made one day before.   Keep it covered for maximum freshness and moistness. 

Additional Brunch Recipes

Lemon Blueberry Loaf

Blueberry Coffee Cake With Crumb Topping

Blueberry Zucchini Bread

Almond Berry Coffee Cake

Carrot Coffee Cake

Carrot Coffee Cake is the perfect addition to your Easter brunch. Moist carrot cake with a crunchy pecan streusel topping and vanilla glaze is perfect for spring brunch gatherings.  While it’s technically a dessert, it has carrots and it’s a coffee cake so you could consider it for breakfast!

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: Carrot Coffee Cake

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Calories:

Author: Eva Fry

Ingredients

Carrot Coffee Cake

• 1/2 cup unsalted butter softened (1 stick)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup milk I used almond
• 2 cups grated carrots
• 3/4 cup finely chopped pecans or walnuts

Streusel Topping

• 1 cup all-purpose flour
• 1/2 cup butter softened or melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts

Vanilla Glaze

• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk

Instructions

• Preheat the oven to 350°F.
• Coat a 9″ round springform pan with non-stick cooking spray.
• Make the streusel topping by combining the flour, butter, sugar, cinnamon and chopped pecans in a bowl. Mix with a fork until combined and clumps form. Set aside.
• In a large bowl, beat together the butter, brown sugar and granulated sugar until light and fluffy.
• Add the eggs and vanilla extract and beat until incorporated.
• Add the cinnamon, ginger and nutmeg and the baking powder and mix to combine. Add half of the flour, mix, then the milk, then the remaining flour.
• Scrape down the bowl and add the carrots and chopped pecans, stirring them in by hand.
• Pour the batter into the prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool before topping with the glaze.
• Prepare the glaze by combining the powdered sugar, vanilla extract and milk in a small bowl and stirring with a spoon until smooth.
• Drizzle the glaze onto the cooled cake and let it cool to harden.
• The cake can be made one day before. Keep it covered for maximum freshness and moistness.

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