Carrot Cake Coffee Cake

 Here’s a delightful Carrot Cake Coffee Cake recipe—perfect for breakfast or dessert, combining the best of moist carrot cake and crumbly coffee cake!

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Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/2 cup sugar

1/4 cup brown sugar

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1/2 cup grated carrots (about 2 medium carrots)

1/4 cup crushed pineapple (optional)

1/4 cup chopped walnuts or pecans (optional)

For the Crumb Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/2 tsp ground cinnamon

3 tbsp unsalted butter, melted

For the Glaze (Optional):

1/2 cup powdered sugar

1-2 tbsp milk or cream

1/4 tsp vanilla extract

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Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch pan or line it with parchment paper.

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2. Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

2. In a large bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla until smooth.

3. Fold in the dry ingredients until just combined.

4. Stir in grated carrots, pineapple, and nuts (if using).

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3. Prepare the Crumb Topping

1. In a small bowl, mix flour, brown sugar, and cinnamon.

2. Add melted butter and stir until crumbly.

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4. Assemble and Bake

1. Pour the cake batter into the prepared pan, spreading it evenly.

2. Sprinkle the crumb topping evenly over the batter.

3. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

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5. Add the Glaze (Optional)

1. In a small bowl, mix powdered sugar, milk, and vanilla until smooth.

2. Drizzle over the

 cooled cake.

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Serve

Slice and enjoy your moist, spiced Carrot Cake Coffee Cake with a hot cup of coffee or tea!