Description
A comforting Carrot Cake Coffee Cake that combines warm cinnamon and tender carrot for a perfect breakfast or dessert.
Ingredients
Scale
- 2 large carrots, grated
- 3/4 cup granulated sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 4 tablespoons butter (for streusel), melted
- 1/2 cup flour (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1 teaspoon cinnamon (for streusel)
- Pinch of salt (for streusel)
- 1/4 cup butter (for honey butter), very soft
- 1/4 cup honey
Instructions
- Preheat the oven to 350 degrees. Peel and grate the carrots until you have about 1 1/2 cups.
- Whisk together sugar, melted butter, and eggs in a bowl. Stir in grated carrots.
- Add flour, baking soda, and cinnamon; mix until just combined. The batter will be very thick.
- Mix the streusel ingredients (4 tablespoons melted butter, 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, pinch of salt) until the texture looks like pebbles.
- Spread the batter into a greased 9-inch round baking pan and sprinkle with the streusel topping.
- Bake for 30 minutes until the center is just set.
- Mix together 1/4 cup very soft butter with 1/4 cup honey for the honey butter. Spread or dollop on warm slices of carrot cake coffee cake.
Notes
For a vegan variation, substitute eggs with flax eggs and use plant-based butter. Honey butter can be replaced with maple butter for a vegan-friendly finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Comfort baking
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg