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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!
Course Breakfast, Dessert
Cuisine American
Keyword Carrot Coffee Cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 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.