Two of the best cakes in one! Start your morning off with an iced coffee and a slice of this cake! Topped with a cream cheese glaze you can't go wrong. The best part about this recipe is that its quick and easy.
I love both of these cakes on their own so why mess with a good thing? But I also thought why not? Some of my favourite things about these cakes are included into this recipe like a buttery streusel topping and a cream cheese glaze. It is a windy Tuesday morning and I've been awake and moving since 6:30am so I decided it was time to add a new recipe to the blog. The fact that this recipe doesn't require a stand mixer makes it super easy to and something quick to treat your friends, family or coworkers with.
With spices like cinnamon and nutmeg this recipe could easily be a fall treat to pair with your pumpkin spice lattes BUT I always think of carrot cake as a spring recipe and it would pair beautifully with a hazelnut creme cold brew.... which is currently my go to coffee order. I love a good coffee cake and the fact that they are so easy to make really makes me sad for all the money I've wasted on Starbucks coffee cake.
Carrot Coffee Cake
Ingredients:
For Cake:
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cups grated carrots
- 1/3 cup shredded coconut
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch of nutmeg
For Streusel:
- 1/2 cups brown sugar
- 1/2 cup all purpose flour
- 5 tablespoons butter, cubed and cold
- 1 teaspoon cinnamon
- pinch of salt
For Cream Cheese Glaze:
- 1/4 cup cream cheese
- 1/4 cup icing sugar
- 1/4 teaspoon vanilla
- 2 tablespoon milk
Instructions:
Preheat oven to 350F. Grease and flour a 9 inch springform pan.
Whisk together sugars, melted butter, eggs and vanilla. Using a spatula mix in grated carrot and coconut.
Mix in flour, baking soda, cinnamon, nutmeg and salt. Stir until just combined. Batter with be on the thicker side.
In a small bowl mix together brown sugar, flour, cinnamon, salt and butter. Using your hands mix together until streusel forms - pebble like mixture.
Pour batter into greased pan and spread out to fill, top batter with streusel and place in preheated oven.
Bake for 40-42 minutes or until a toothpick inserted into the middle comes out clean. Place on wired rack and let cool for 15 minutes with springform pan in tact. Remove outside ring and let completely cool.
While cake is cooling whisk together cream cheese, icing sugar, vanilla and milk until a creamy glaze is formed. Drizzle glaze on a completely cooled cake. You want the glaze to be a little runny but thick enough to stay on cake once drizzled.
How can you not bake this cake! Yum!
Enjoy!
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