The Best Homemade Carrot Coffee Cake

Hello sweet friends! Welcome to this month’s Budget-Friendly Recipes Hop hosted by my dear friend Marty of A Stroll Thru Life. If you are new to Decor To Adore may I say “Welcome!”  Today I am sharing The Best Homemade Carrot Coffee Cake. This recipe is SO good. It’s perfect for breakfast, brunch, or afternoon tea. 

The Best Homemade Carrot Coffee Cake

To claim that anything is the best you’d better be ready to back it up. This carrot coffee cake has a streusel topping AND cream cheese drizzle that is absolutely delicious. 

There is a complete recipe card listed below. 

Plus, I actually GREW the carrots that were used in the recipe!

Get Shredded

Farm to table isn’t an option for everyone. While you might be tempted to buy shredded carrots in a bag I don’t recommend it. They tend to be thicker and won’t cook as well. In addition, they are much drier and your cake won’t be as moist. 

So if you can, select organic carrots with the green tops still attached. They tend to be a bit sweeter.

I placed the tops of the carrots in our compost bin. 

You can either shred/grate the carrots by hand or use a food processor. 

This extra bit of labor makes all the difference. You will love this cake!

Yield: 8 servings

The Best Homemade Carrot Coffee Cake

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The Best Homemade Carrot Coffee Cake is perfect for breakfast, brunch, or teatime.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• For The Cake
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup milk (you can also use almond milk or half and half)
• 2 cups grated carrot, lightly packed
• Optional: 3/4 cup finely chopped nuts (pecans or walnuts)
• Optional: 1/4 cup of golden raisins
• Streusel Topping
• 1/2 cup all-purpose flour
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• Optional: 1/2 cup finely chopped nuts (walnuts or pecans)
• Cream Cheese Drizzle
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• A few tablespoons of milk to thin (you can also use half and half or heavy whipping cream).

Instructions

1. Preheat oven to 350 Fahrenheit. Butter a 9 inch round pan.
2. Make the streusel topping. Add all of the ingredients together in a bowl (except the chopped nuts) and mix by hand until the ingredients resemble small mounds. Mix in the nuts. Set aside.
3. Begin the cake by creaming the butter and both sugars until light and fluffy (Around 4 minutes).. A mixer can be used.
4. Add in the eggs, one at a time, letting each one become fully mixed.
5. Add in the vanilla extract.
6. Add the spices and the baking powder, and mix to combine. Then slowly mix in the flour and milk, alternating the ingredients.
7. Fold in by hand the grated carrot, nuts, and raisins. Mix well.
8. Spread the batter into the pan, and top with the streusel topping.
9. Bake for 50-55 minutes until browned slightly on the top. Insert a toothpick into the center of the cake and make sure it comes out clean. Cook for additional time if the batter is still wet.
10. Allow the cake to fully cool and then turn out onto a plate.
11. While the cake cools, make the drizzle. Add the softened cream cheese and powdered sugar to a bowl with a tablespoon or so of milk. This can be done by hand with a whisk or in a mixer.
12. Add the vanilla and salt. Continue to mix. Add in a bit more milk as necessary to achieve a think drizzle. Top the cake and enjoy!

Notes

It is best to hand grate the carrots or use a food processor. Pre-made carrot shred sold in stores is too thick.

You can make the cake a day one day ahead. Wrap well when cooled and add the drizzle when ready to serve.

 This Week’s Video

This week Gracie and I are in the garden. I harvest the carrots used in the cake while she takes on the job of keeping the moles and rabbits away. She is a doxie after Mr. McGregor’s own heart!

Be sure to check out the delicious recipes that my friends are sharing today.

Heather @Southern State of Mind shares her Pulled Pork Sliders – These look so good, perfect for a summer patio party.  

Tamara @ CITRINELIVING is sharing her easy & delicious boneless Asian Chicken Thighs.  Your family will love these.

Laura @ Decor To Adore is sharing The Best Homemade Carrot Coffee Cake  Carrot cake is a favorite.

Christy @ Our Southern Home shares her recipe for Homemade Oreo Ice Cream.  Kids will love this one. 

Rachael @ This Is Our Bliss made the most wonderful Delicious Light Fresh Pasta Salad For Summer.  I will make this for sure. 

Yvonne @ StoneGable shares her Scrumptious Arugula Salad with Lemon Dressing.  I love salads, so this is a must make.

Briana @ Bloom in the Black made these amazing Chocolate Chip Peanut Butter Energy Balls.  A perfect on-the-go snack. 

Marty @ A Stroll Thru Life shared her Old Fashioned Peach Cobbler.  This is the kind your grandma made, and so good.