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–+ servings
Carrot coffee cake slice on a dark plate on a dark surface.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time50 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: carrot cake, carrot coffee cake
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.