Carrot Coffee Cake

This Carrot Coffee Cake is the perfect breakfast treat, especially during spring time. It's tender and moist with the perfect amount of carrot flavor and a buttery crumb topping.

This cake is so easy to make. It's baked in an 8" springform pan so it's easy to release. If you don't have an 8 inch sprinform pan, you can use a 9 inch springform pan, but baking times will be slightly shorter.

I love that this cake's crumb topping makes it look extra pretty. A simple vanilla icing is whipped up and drizzled on top as a finishing touch.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Combine the brown sugar, flour, cinnamon, and butter for the topping in a small bowl. Mix together with your hands, gently massaging the dry ingredients into the butter. Continue to mix until the butter is in pea sized pieces or slightly larger. Chill until ready to use.

Preheat oven to 350º F. Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside.

In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until combined. Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.

Add the sour cream followed by the flour, baking powder, salt, and cinnamon. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Prep an 8 inch springform pan by coating it with cooking spray. Carefully pour the batter into the pan and smooth it out with an offset spatula. Sprinkle the top with an even layer of crumb topping.

Bake for 60-65 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 15 minutes on a cooling rack before gently running a knife along the edges. Place the pan on top of a small jar or cup and gently open the pan, pushing the sides of the pan down off of the base to release it.

Sift the powdered sugar into a small bowl and pour in the cream. Whisk together until combined. Transfer the vanilla icing to a pastry bag or use a spoon to drizzle the icing onto the cooled cake in a zigzag motion. The cake is best served slightly warmed. Enjoy!

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