Eating carrot cake for breakfast might be socially unacceptable…but eating Carrot Cake Coffee Cake is totally allowed!
Do you decorate Easter eggs? As a kid, I remember getting those Easter egg dying kits from the store and decorating eggs a couple of times. For some reason, decorating eggs wasn’t really my thing. (We did have epic Easter egg hunts in my Grandma’s backyard, but that’s different. Those eggs were stuffed with chocolate…and if we were lucky, a $1 bill.) I was thinking about decorating eggs with Robbie this year, and that made me start thinking about where this whole decorating eggs tradition came from.
Eggs are common symbols in a number of cultures as they represent birth and new life. This kinda makes sense as Easter is in the Spring, and the Spring is all about new life. But here’s the thing. Archaeologists have found painted ostrich eggs dating back 60,000 years. Kinda cool, huh? So decorating eggs actually connects us with our cavemen roots!
Speaking of cavemen, did you know that they learned how to bake sourdough bread by just leaving the dough out on a warm rock? The bread attracted wild yeast spores which then caused the dough to rise. I am fascinated with the history of baking! I’m also fascinated with the idea of eating all the breads. While this Carrot Cake Coffee Cake isn’t a bread per se, it’s still a delicious baked treat. I’ve loved coffee cakes for years, and I really enjoy adapting coffee cakes to fit the different seasons. As Easter is carrot cake season, I figured it was high time for my coffee cake to meet it’s carrot cake cousin. And the result is perfect for Easter morning!
I know folks can be kinda particular about carrot cake, but for me, a good carrot cake needs 3 things. (Well, 4 things if you count the carrots…but that goes without saying, right?) 1) Walnuts. 2) Cream cheese frosting. 3) Raisins. (Although, truth be told, I can forego the raisins and still be happy. I don’t love raisins in general, but I feel like they go well in carrot cake.) So armed with these 3 ideas, I adapted my go-to coffee cake recipe to give it a Carrot Cake Coffee Cake flair.
If you’re looking for a tasty Easter treat, then this Carrot Cake Coffee Cake needs to appear on your kitchen counter! It might be socially frowned upon to eat carrot cake for breakfast, but coffee cake is totally acceptable. So bake this Carrot Cake Coffee Cake and serve it up for breakfast tomorrow…if it lasts that long! Enjoy, my friends!
Carrot Cake Coffee Cake
For the streusel:
- ½ cup walnuts finely chopped
- ¼ cup brown sugar
- 2 Tbsp granulated sugar
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup unsalted butter melted
- ¾ cup all-purpose flour
For the Cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp cinnamon
- ¾ tsp nutmeg
- 1¼ cups granulated sugar
- ¼ cup brown sugar
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1¼ cups sour cream
- 4 medium carrots peeled and grated (~2¼ cups)
- 2 cups walnuts chopped
- ⅔ cup raisins
For the Frosting
- 2 oz. cream cheese softened
- 1 Tbsp unsalted butter softened
- 1 Tbsp brown sugar
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ½ cup powdered sugar
- 2 tsp milk
For the Streusel
- Using a medium bowl, add walnuts, brown sugar, granulated sugar, cinnamon and nutmeg; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set Streusel aside.
For the Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick spray) a 9”x3” round cake pan. Set pan aside.
- In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined; set mixture aside.
- Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).
- Add eggs, one at a time, mixing after each addition.
- Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
- Add carrots, walnuts and raisins to the bowl; mix on low speed until well combined.
- Add dry ingredients to the bowl; mix on low until just combined.
- Pour ~½ of the batter into greased cake pan. Crumble half of the streusel on top of batter. Pour remaining batter on top and crumble remaining streusel on top of batter. (Tip: Leave some bigger chunks of Streusel on top!)
- Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of foil to prevent the streusel from burning. Continue baking for another 55-60 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Place cake on cooling rack for at least 30 minutes.
For the Glaze
- Using a medium bowl, whisk together the cream cheese and butter. Add brown sugar, vanilla, and cinnamon; mix until smooth. Add the powdered sugar and milk; mix until smooth.
- Place glaze in a piping bag with a round tip (or a sandwich bag with one corner snipped off). Drizzle cooled cake with glaze before slicing.
Looking for more Carrot Cake love? Try one of these!