This quick and easy carrot coffee cake is perfect for a spring brunch. Only one bowl is all you need to make this fluffy and moist cake!
I’m so excited to share this recipe for easy carrot cake coffee cake with y’all! All you need is one bowl, 10 ingredients and less than an hour for this recipe!
Carrot Cake Coffee Cake is:
- Fluffy and moist
- Buttery, soft crumb
- Easy to make
- One Bowl
- Bakes in under an hour
- 10 ingredients
What you’ll need:
- Vegetable Oil: Helps create a moist coffee cake.
- Butter: Used to create a buttery, tender crumb.
- Sugar: Perfect amount of granulated sugar for sweetness.
- Brown Sugar: Adds a deep flavor while also keeping the cake moist.
- Baking Powder and Baking Soda: Both of these will help the coffee cake rise.
- Vanilla Extract: Adds some delicious warm flavor to the coffee cake.
- Eggs: Helps the cake rise and helps develop a tender crumb.
- Cinnamon: Add some delicious warmth and spice to the coffee cake.
- Flour: Just the right amount of flour used helps hold this cake together but helps keep it fluffy.
- Grated Carrots: Freshly grated carrots are used for this recipe. The grated carrots will add moisture to the cake. Be sure not too use too much!
How to Make Carrot Cake Coffee Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray a 8 inch square or round pan. While the oven is preheating, grab all of your ingredients.
- Grate carrots with a box grater using either the medium grate or fine grate side.
- In a large bowl, whisk together the melted butter, vegetable oil, sugar and brown sugar until well combined. Add in the grated carrots.
- Add in the flour, baking soda and baking powder into the wet ingredients. Stir until well combined.
- Pour batter into prepared baking pan. Sprinkle over the streusel topping.
- Bake for 35-42 minutes or until toothpick comes out clean.
Coffee Cake with Streusel Topping
A spiced sugary streusel topping is baked on top of this carrot cake coffee cake. It’s easy to make and really makes this coffee cake perfect. If you choose to, you can certainly leave it off but the streusel just adds a nice sweetness.
How to store
You can store this coffee cake by wrapping in plastic wrap then placing in a ziploc bag. If you’re making this ahead of time, wrap tightly in plastic wrap, then aluminum foil, then a ziploc and place in the freezer for up to a month.
What to serve with Coffee Cake
Well coffee for sure! But this carrot coffee cake can also be served with tea. Serve it with fresh fruit for a delicious breakfast.
Looking for more recipes like this….
Check out this Blueberry Coffee Cake or Cinnamon Apple Coffee Cake.
Easy Carrot Coffee Cake
One bowl moist and fluffy carrot cake topped with a cinnamon streusel.
Ingredients
Easy Carrot Coffee Cake
- 1/4 cup Vegetable Oil
- 1/2 cup Butter melted
- 3/4 cup Sugar
- 1/4 cup Brown Sugar
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 tablespoon Vanilla Extract
- 2 Eggs
- 1 1/2 cup Grated Carrots about 2 medium carrots
- 1 teaspoon Ground Cinnamon
- 1 cup All Purpose Flour
Cinnamon Streusel
- 1/4 cup Brown Sugar
- 1/4 cup Sugar
- 1/2 cup All Purpose Flour
- 1/2 teaspoon Cinnamon
- 3 tablespoon Unsalted Butter softened
Glaze (optional)
- 1/2 cup Powdered Sugar
- 1 teaspoon Milk
Instructions
-
1. Preheat the oven to 350 degrees Fahrenheit. Spray a 8 inch square or round pan. While the oven is preheating grab all of your ingredients.
2. Grate carrots with a box grater using either the medium grate or fine grate side.
3. In a large bowl, whisk together the melted butter, vegetable oil, sugar, and brown sugar until well combined. Add in the grated carrots.
4. Add in the flour, baking soda, baking powder and cinnamon into the wet ingredients. Stir until well combined.
5. Pour batter into prepared baking pan. Sprinkle over the streusel topping. Bake for 35-42 minutes or until toothpick comes out clean.
Streusel
-
In a medium bowl combine the butter, flour, brown sugar, cinnamon and sugar together until it comes together. Press together to create small clumps then sprinkle over carrot cake batter.
Leave a Reply