Carrot Coffee Cake

ByLeigh Harris Published: Updated on

This Carrot Coffee Cake is full of classic carrot cake flavors in breakfast form. It’s a tender fluffy coffee cake packed with grated carrots, topped with a crunchy streusel, and drizzled with a sweet vanilla glaze.

Carrot coffee cake slice on a dark plate on a dark surface.
Jump to Recipe Print Recipe

Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.

Why You’ll Love This

This carrot coffee cake recipe is easy to whip up for breakfast, brunch, or the perfect snack cake.

It has a moist, fluffy carrot cake base full of classic warm spices, baked with a crunchy streusel and drizzled with a sweet vanilla glaze. It doesn’t get much better than that, right?

I think it’s the perfect excuse to have carrot cake for breakfast!

Some of our other favorite breakfast recipes are Raspberry Muffins, Sausage and Grits Casserole, Sausage and Hashbrowns Casserole, Easy Blueberry Baked Oatmeal, Bacon French Toast Bake, and Sausage Muffins without Bisquick.

Carrot coffee cake recipe ingredients on a dark surface.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Carrot Coffee Cake

  • Preheat oven to 350ºF. Line a 9-inch springform pan with parchment paper and spray with baking spray that contains flour.
  • Prepare the Streusel: In a medium bowl mix 1/2 cup flour, dark brown sugar, cinnamon, and melted butter until incorporated. Place the bowl in the freezer while you prepare the carrot cake batter.
  • In a medium bowl whisk 2 cups of all-purpose flour, baking powder, and kosher salt together. In a large bowl cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and beat until combined. Stir the dry ingredients into the wet ingredients in thirds, alternating with the buttermilk. Fold in the grated carrots.
Streusel topping ingredients for carrot coffee cake mixed in a metal bowl on a dark surface.
Carrot coffee cake batter mixed in a glass mixing bowl on a dark surface.
  • Spread the batter into the prepared pan, and sprinkle the frozen streusel topping evenly over the top. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before adding the glaze.
Carrot coffee cake batter and streusel in a prepared springform pan on a dark surface.
Baked carrot coffee cake on a dark platter on a dark surface.
  • For the glaze, mix the powdered sugar, vanilla, and milk until you achieve your desired consistency. Drizzle over the top of the streusel and serve.
Carrot coffee cake slice on a dark plate on a dark surface.

Tips

  • Grate the carrots in the small holes of a box grater. Or you can use a food processor if desired.
  • Measure the flour properly. Aerate, spoon, and swoop level.
  • Use room temperature buttermilk and egg.
  • If you don’t have a springform pan you can also use a 9-inch square pan.
  • I don’t recommend the pre-shredded carrots in a bag. They are too thick and lack flavor.
  • Use a fork to easily break up the frozen streusel topping before sprinkling it over the top of the cake.

Variations

  • Add shredded coconut.
  • Add chopped pecans or walnuts.
  • Add some raisins.
  • Make a cream cheese glaze: Mix 3 oz of softened cream cheese, 2 tablespoons of softened butter, and 1/4 teaspoon of vanilla until smooth. Turn the mixer to low speed and add 1 cup of powdered sugar until it is thick and creamy. Add 1-2 tablespoons of milk until it reaches a drizzle consistency.

FAQs

Make Ahead

This carrot cake coffee cake is even better the next day. If making ahead cool it completely before wrapping tightly with plastic wrap. Add the glaze when ready to serve.

Storing

Store at room temperature in an airtight container for up to 4 days.

Can you freeze coffee cake?

Absolutely! I would recommend freezing it unglazed. Wrap tightly in plastic wrap, place it in a freezer bag, and freeze for up to 3 months.

More Coffee Cake Recipes

Are you on Pinterest? Click the button below to add this recipe to one of your boards!
Carrot coffee cake slice on a dark plate on a dark surface.

Carrot Coffee Cake Recipe

A tender, moist carrot coffee cake topped with a crunchy streusel, and drizzled with a vanilla glaze that's perfect for breakfast, brunch, or snack.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8
Author: Leigh Harris

Ingredients
 

Streusel

  • 1/2 cup All-purpose flour
  • 1/2 cup Dark brown sugar
  • 1/2 tsp Ground cinnamon
  • 4 tbsp Unsalted butter melted

Carrot Coffee Cake

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Kosher salt
  • 1/2 cup Unsalted butter softened
  • 1/2 cup Granulated sugar
  • 1/4 cup Dark brown sugar packed
  • 1 large Egg room temperature
  • 1 tsp Vanilla extract
  • 1/2 cup Buttermilk (full fat) room temperature
  • 2 cups Grated carrots lightly packed (about 3 large carrots)

Vanilla Glaze

  • 3/4 cup Powdered sugar
  • 1/2 tsp Vanilla extract
  • 2 tbsp Heavy cream or more for desired consistency

Instructions

Streusel

  • In a medium bowl mix the flour, dark brown sugar, cinnamon, and melted butter until incorporated. Place the bowl in the freezer while you prepare the carrot cake batter.
    1/2 cup All-purpose flour, 1/2 cup Dark brown sugar, 1/2 tsp Ground cinnamon, 4 tbsp Unsalted butter

Carrot Coffee Cake

  • Preheat oven to 350ºF. Prepare a 9-inch springform pan with baking spray that contains flour.
  • In a medium bowl whisk the flour, baking powder, and kosher salt together. Set aside.
    2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Ground cinnamon, 1/4 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/2 tsp Kosher salt
  • In a large mixing bowl cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and beat until combined.
    1/2 cup Unsalted butter, 1/2 cup Granulated sugar, 1/4 cup Dark brown sugar, 1 large Egg, 1 tsp Vanilla extract
  • Stir the flour mixture into the wet batter in thirds, alternating with the buttermilk just until some dry flour remains. Fold in the grated carrots.
    1/2 cup Buttermilk (full fat), 2 cups Grated carrots
  • Spread the batter evenly into the prepared pan, and sprinkle the frozen streusel over the top. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Let cool completely before adding the glaze.

Vanilla Glaze

  • Mix the powdered sugar, vanilla, and milk until you achieve desired consistency. Drizzle over the top of the streusel and serve.
    3/4 cup Powdered sugar, 1/2 tsp Vanilla extract, 2 tbsp Heavy cream

Notes

Grate the carrots in the small holes of a grater. 
I don’t recommend the pre-shredded carrots in a bag. They are too thick and lack flavor.
 

Share With Your Friends And Family!

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *