Carrot Cake Espresso Cake – Match Foodie Finds

This Carrot Cake Coffee Cake proves that you really CAN combine your two favorite things. It’s got all the carrot cake flavors you love, with that crumbly cinnamon streusel topping signature of coffee cake recipes. The result? A deliciously moist carrot coffee cake recipe that makes the perfect breakfast or easy dessert. 

Sometimes your morning coffee needs a companion, and this easy carrot coffee cake has been a go-to for me lately. The kids love it (almost as much as I do!), and we devour it in no time. Just make your streusel topping, combine your wet and dry ingredients, assemble, and bake!

What’s In Carrot Cake Coffee Cake

• Rolled oats: we added rolled oats to the recipe to give the crumble topping some extra texture.
• Walnuts: chopped walnuts are also added to the topping to create more texture and flavor.
• Cinnamon: a staple in coffee cake and carrot cake, cinnamon adds warmth and depth to the flavor profile.
• Shredded carrot: shredded carrots add moisture, color and nutrition to the cake. It’s also a great way to sneak in some veggies for those picky eaters!
• Light brown sugar: we opted for light brown sugar in this recipe for its molasses undertones and caramel flavor. 
• Maple syrup: maple syrup adds a touch of natural sweetness and pairs well with the other flavors in this cake.
• Almond milk: this non-dairy milk adds moisture and a subtle nutty flavor to the batter.

What You’ll Need to Make It

• 8×8-inch cake pan: make sure you use the correct size pan to ensure that everything cooks evenly. This will also keep the cooking time accurate.
• Electric mixer: you’ll need an electric mixer to blend the batter and make sure everything is well incorporated. A hand mixer or stand mixer will also do the trick.

Variations and Substitutions

Got diet restrictions or missing a few things in your pantry? Not a problem! This moist carrot cake coffee cake is quite forgiving in terms of substitutions.

If you’re allergic to nuts, make this good cake nut-free by omitting the walnuts and adding another ¼ cup of oats.  

If you’re vegan, swap out the eggs for flax eggs and use coconut oil instead of butter.

Want to make it gluten-free? Simply substitute all-purpose flour with a gluten-free blend. You can also use almond flour, but keep in mind that the texture will be slightly different.

Top Tips for Carrot Cake Coffee Cake

• If you cannot shred the carrots yourself, we recommend roughly chopping already shredded carrots so that they are easier to incorporate into the batter.
• Do not overmix the batter. As with most cakes, overmixing can cause a tough texture and prevent the cake from rising properly.
• Use room temperature ingredients. This will help all the ingredients incorporate evenly and create a smoother batter.

Storage + Freezer Directions

​Place any leftover carrot cake coffee cake in an airtight container and store it at room temperature for up to 3 days. You could also store in the fridge for up to 1 week.

To freeze, wrap the coffee cake tightly in plastic wrap or foil and store it in an airtight container in the freezer for up to 3 months. When ready to eat, thaw at room temperature and reheat in the oven at 350°F for 10-15 minutes or until warmed through.

What to Serve with Carrot Cake Coffee Cake

Serve this delicious carrot cake coffee cake warm with a dollop of whipped cream or a drizzle of cream cheese glaze for an extra touch of sweetness. You can also enjoy it plain alongside your morning cup of coffee or chai tea.

For an elevated breakfast experience, serve this carrot cake coffee cake with our Fruit Salad Recipe or a side of Perfect Scrambled Eggs. Whether you’re serving it at a brunch or enjoying it as an afternoon snack, this delicious coffee cake is sure to be a hit!

Carrot Cake Coffee Cake

This carrot cake coffee cake combines the warm flavors of carrot cake with the crumbly streusel topping of a classic coffee cake. It’s easy to make, full of nutrients and will make breakfast and dessert even more delicious.

Prep:20 minutes minutes

Cook:40 minutes minutes

Total:1 hour hour

Fat 20

Carbs 73

Protein 7

Instructions 

• Preheat the oven to 350℉ and line an 8×8-inch cake pan with parchment paper. Set aside.

• Prepare the streusel topping. Add the rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract to a mixing bowl. Use a fork (or your hands work best) and cut the ingredients together until a crumble forms. This may take a few minutes. Set streusel topping aside.

• Next, add the flour, baking powder, salt, cinnamon, and carrot into a bowl and toss to combine. Set aside.

• In a separate bowl, cream together the brown sugar, vanilla extract, maple syrup, and butter until light and fluffy with an electric mixer.

• Drizzle the avocado oil into the creamed mixture and mix together until combined. Add the eggs and mix to combine. Add ½ cup of milk to the batter.

• Add the dry ingredients to the wet and mix to combine. Remove one cup of the batter and transfer it to a bowl. Add 2 teaspoons of cinnamon to the 1 cup of batter and stir to combine. The batter with cinnamon should be a darker cinnamon color.

• Next, pour the large batch of the batter into the cake pan. Then, pour the cinnamon batter on top. Using a knife, swirl the cinnamon batter into the rest of the batter.

• Add the streusel topping to the top of the cake and gently press the streusel into the cake with your hands. Bake for 20 minutes. If the streusel topping is getting dark, you can cover it with tin foil. If not, continue baking for another 20 minutes.

• Let the cake cool for 15 minutes before serving.

Tips & Notes

• Make this nut-free by omitting the walnuts and adding another ¼ cup of oats.
• If you cannot shred the carrots yourself, we recommend roughly chopping already shredded carrots.

Nutrition facts

Calories: 495kcal Carbohydrates: 73g Protein: 7g Fat: 20g Fiber: 3g Sugar: 37g