The Easy Carrot Coffee Cake I Make All Spring Long
Prep
20 mins
Cook
45 mins
Servings
16
Difficulty
Medium
This easy carrot coffee cake is my go to spring dessert that I bake again and again because it comes together in just an hour from start to finish. The shredded carrots keep the cake incredibly moist while adding natural sweetness, and carrots are loaded with beta carotene which is great for your eyes and overall health. What I love most is how simple the ingredient list is and how affordable it is to make with pantry staples you probably already have on hand. The cinnamon and ginger give it that cozy spiced flavor that feels fancy, but honestly anyone can pull this off. Top it with that buttery walnut crumble and you've got a cake that tastes like you spent all morning in the kitchen.
Ella x
Ingredients
- 1nonstick cooking spray
- 237 ml1/2 cup (60g) all-purpose flour(60g) all-purpose flour)
- 237 ml1/2 cup (57g) walnuts, chopped, optional(57g) walnuts, chopped, optional)
- 237 ml1/4 cup (53g) brown sugar(53g) brown sugar)
- 237 ml1/4 cup (55g) demerara sugar(55g) demerara sugar)
- 2 teaspoonsground cinnamon
- 4 tablespoonsunsalted butter(melted)
- 1 mediumorange
- 237 ml1/2 cup (107g) brown sugar(107g) brown sugar)
- 237 ml1/2 cup (99g) granulated sugar(99g) granulated sugar)
- 1 stick1 stick (4 ounces) unsalted butter, cut into tablespoon pieces(4 ounces) unsalted butter, cut into tablespoon pieces)
- 2 largeeggs
- 1 teaspoonvanilla extract
- 1 teaspoonground ginger
- 1 teaspoonbaking soda
- 1 teaspoonbaking powder
- 1 teaspoonkosher salt
- 237 mlplain greek yogurt
- 237 ml1 3/4 cups (210g) all-purpose flour(210g) all-purpose flour)
- 473 ml2 cups (198g) shredded carrots (from about 2 large carrots)(198g) shredded carrots (from about 2 large carrots)
Detail level
Instructions
- 1
Line a 9x9-inch baking pan with a long piece of parchment paper, with extra hanging over the ends to form a sling. Grease the parchment with nonstick cooking spray and set aside.
- 2
In a medium bowl, stir together the flour, walnuts (if using), brown sugar, demerara sugar, and cinnamon. Pour in the melted butter and use a rubber spatula to mix the ingredients together until crumbs form. Set aside.
- 3
Finely grate 1 tablespoon zest from the orange, then juice the orange and measure 1/4 cup juice, setting the juice aside. In a large bowl, combine the brown sugar, granulated sugar, and orange zest. Using your fingers, rub the sugars with the zest to release the aroma and oil and break up any lumps of brown sugar.
- 4
Pour the cooled melted butter into the sugar mixture and whisk until combined. Add the eggs, vanilla, cinnamon, ginger, baking soda, baking powder, and salt and whisk until well combined and smooth. Whisk in the yogurt and reserved orange juice. Add the flour and use a rubber spatula to mix the batter until halfway combined. Add the shredded carrots and continue mixing just until the batter is evenly combined and no dry pockets of flour remain.
- 5
Scrape half of the batter (about 2 cups) into the prepared pan and spread it into an even layer. Sprinkle evenly with half of the streusel mixture. Dollop over the remaining half of the cake batter and evenly spread it to the edges of the pan using the spatula or a spoon. Finish the top with the remaining streusel.
- 6
Bake the cake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let it cool in the pan for 30 minutes before using the parchment paper to transfer the cake to a wire rack. Serve warm or cool completely. Store leftover carrot coffee cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This cake is a delicious freezer-friendly recipe and keeps well in the freezer for up to 1 month. When ready to serve, let the cake thaw at room temperature, then microwave for 20 seconds and serve. Love the recipe? Leave us stars and a comment below!
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