Go Back
–+ servings

Carrot Coffee Cake

Ania
This Carrot Coffee Cake is so dang good! It has a carrot cake batter and is sprinkled with a simple buttery sugar streusel. This soft and fluffy cake is so delicious and the perfect bake for this spring season.
5 from 1 vote

Ingredients
 
 

For the cake

For the streusel

Instructions
 

For the streusel

  • In a medium-sized bowl, mix together flour, cinnamon, and dark brown sugar. Stir together to combine. Then pour the melted and slightly cooled butter on top, and mix together with a fork until a streusel forms. Set in the fridge as you make the cake batter.
    1 cup all-purpose flour, 3/4 cups dark brown sugar, 3/4 tsp cinnamon, 5 tbsp butter

For the cake

  • Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Grate the carrots using the fine side of your grater.
    2 cups finely grated carrots
  • In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Mix together and set aside.
    1 3/4 cups all-purpose flour, 2 tbsp cornstarch, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/4 tsp salt, 1 1/2 tsp cinnamon
  • In a large bowl, add brown sugar and orange zest. Rub together with your fingers for about a minute. This will help release the flavours of the orange.
    3/4 cups dark brown sugar, zest of 1 orange
  • Whisk in the oil. Then whisk in the eggs and vanilla for 2-3 minutes. Then whisk in the sour cream.
    2 large eggs, 1 tbsp vanilla, 2/3 cups oil, 1/2 cup sour cream
  • Whisk in the grated carrots.
    2 cups finely grated carrots
  • Add the dry ingredients in and gently using a spatula, mix until just combined.
  • Transfer into the prepared pan and spread evenly. Sprinkle streusel evenly on top. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean (mine took 50 minutes exactly).
  • This carrot coffee cake is so delicious! It's best served fresh or the next day, you can leave it on your counter for up to 3 days or in the fridge for a week!