Yep! Carrot Cake Coffee Cake is a thing! I’m a non-baker but I say this counts. This easy batter is made with pantry staples. It’s loaded with shredded carrots and topped with a thick, crumbly cinnamon streusel. After baking it’s covered with a melty sweet honey butter. A delicious and frosting free brunch option.
Carrot Cake Coffee Cake
2 large carrots, about 1 1/2 cups
3/4 cup granulated sugar
1/2 cup butter, melted
2 eggs
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 tsp salt
Streusel Topping
4 tablespoons butter, melted
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 tsp kosher salt
Preheat the oven to 350 degrees.
Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.
In a large bowl whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.
Mix ingredients for the streusel until you get a texture that looks like pebbles. You might want to use your hands.
Spread batter into a greased 9″skillet or a 9″ round baking pan. Sprinkle with streusel. Bake for 30 minutes, until the center is just set. Top with honey butter or serve on the side.
Honey Butter: Mix 1/4 cup very soft butter with 1/4 cup honey. Spread or dollop on warm slices of carrot cake coffee cake.
Adapted from: Pinch of Yum
