Description
Carrot Cake Coffee Cake is a delightful fusion of classic carrot cake and rich coffee cake, making it an irresistible treat for any occasion. With its moist texture and warm spices from freshly grated carrots, cinnamon, and nutmeg, this cake offers a comforting flavor profile that’s sure to please. Topped with a luscious cream cheese frosting, each slice melts in your mouth, making it hard to resist going back for seconds. Perfect for breakfast, brunch, or dessert, this Carrot Cake Coffee Cake pairs beautifully with coffee or tea and is sure to impress family and friends alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup vegetable oil
- 2 cups grated carrots
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- 2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
- 3. In another bowl, beat the eggs lightly. Add vegetable oil and grated carrots; mix until well combined.
- 4. Gently fold the wet ingredients into the dry ingredients until just mixed; avoid overmixing.
- 5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
- 6. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
Notes
- – For added texture, consider mixing in chopped walnuts or raisins.
- – Ensure all ingredients are fresh for best results.
- – Leftover cake can be stored in an airtight container for up to three days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 290
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg