Carrot coffee cake
Carrot Coffee Cake with a Cream Cheese Glaze !!
Ingredients
- 165 grams all-purpose flour 1 1/3 cup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 60 grams pecans
- 30 grams shredded coconut
- 110 grams light brown sugar 1/2 cup
- 50 grams granulated sugar 1/4 cup
- 115 grams salted butter, melted 1/2 cup
- 2 eggs
- 1 1/2 tsp vanilla extract
- 60 ml buttermilk 1/4 cup
- 100 grams grated carrots
Streusel topping
- 90 grams salted butter, melted
- 100 grams all purpose flour
- 80 grams light brown sugar
- 20 grams granulated sugar
- 1 tsp cinnamon
Cream Cheese Glaze
- 2 oz cream cheese, softened
- 60 grams powdered sugar, sifted
- 1/2 tsp vanilla
- 2 tbsp buttermilk add more or less depending on consistency preference
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8-inch pan with parchment.
- In a small bowl, mix flour, brown sugar, cinnamon, and salt into your melted butter. Chill until ready to use. (It needs time to firm up so it's able to crumble properly; so make sure you make your streusel before starting anything else.)
- In a medium bowl, whisk flour, baking powder, baking soda, salt, spices, pecans, and coconut.
- In another bowl, whisk melted butter and both sugars. Then whisk in your two eggs and vanilla. Then lastly, whisk in buttermilk until smooth. Stir in grated carrots. Add dry ingredients and fold until just combined.
- Pour batter into prepared pan and smooth the top. Sprinkle chilled streusel evenly over the surface.
- Since our cake is a bit more delicate and airy than a tradition coffee cake, you'll notice the streusel sink in a bit once baked; that's completely fine!
- Bake for 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 15–20 minutes.
- Whisk softened cream cheese with powdered sugar, buttermilk, and vanilla until smooth and pourable. Drizzle over slightly warm or cooled cake.