Prep Time:
20 Minutes
Cook Time:
25 Minutes
Makes:
One 9" Round Pan
This twist on carrot cake can be enjoyed for breakfast or brunch! Beautiful spring carrots are featured in this coffee cake topped with a sweet cinnamon crumb.
INGREDIENTS FOR CAKE
- 1 ½ Cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- ½ tsp Salt
- ¾ Cup Granulated Sugar
- 1 Each Whole Egg
- ¼ Cup Vegetable Oil
- ½ Cup Milk
- 2 Cups AF Carrots, Peeled & Shredded
INGREDIENTS FOR STREUSSEL
- ½ Cup Brown Sugar
- 2 Tbsp All Purpose Flour
- 2 tsp Cinnamon
- 2 Tbsp Butter, Melted
- ¾ Cup Walnuts Chopped
INGREDIENTS FOR DRIZZLE
- ¾ Cup Powdered sugar
- ½ tsp Vanilla Extract
- 1 Tbsp Heavy Cream
DIRECTIONS
For Cake:
- Prepare 9” round cake pans with pan spray and a dusting of flour.
- In medium bowl, sift flour, baking powder, cinnamon, and salt together.
- In separate bowl, combine sugar and egg, mix until combined. Beat in oil and milk until fully incorporated.
- Add dry ingredients to wet and combine.
- Fold in carrots and pour into prepared pans.
For Streussel:
- Combine all ingredients in a bowl and mix into a crumble.
- Top cake with the streusel and bake at 350 F for 20-25 minutes. Cool.
For Drizzle:
- Combine all ingredients. Drizzle over cooled cake.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Back to Recipes