Carrot Cake Coffee Cake with Candied Ginger Streusel

This Carrot Cake Coffee Cake with Candied Ginger Streusel is so good and easy to make! The crumble topping is perfect too!

Celebrating spring’s arrival with my version of carrot cake! I love a good coffee cake, so I decided this carrot version would be perfect! Not too sweet and with a yummy hit of candied ginger mixed in the streusel. This carrot cake coffee cake is perfect for anytime of day. Breakfast, snack or dessert! Even Bébé Warren loves it!

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Carrot Cake Coffee Cake with Candied Ginger Streusel

I love this flavor combination of carrot and ginger! They go so well together whether it’s in a juice, cocktail, salad, entree or in our case a sweet treat! There is something about this flavor combo that is bright and happy to me. Can a flavor be happy? I think so!

This coffee cake is dense without being too heavy and doesn’t dry out too quick which is key for deliciousness. The crumbly topping is so good and I love the candied ginger in it. Be sure to dice up the candied ginger to about 1/8-1/4 of an inch. This is perfect size for getting a little bit of the ginger flavor without it over powering the bite.

Let me know what you think about the carrot ginger flavor combo in the comments!

 

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5 from 3 votes

Carrot Cake Coffee Cake with Candied Ginger Streusel

This Carrot Cake Coffee Cake with Candied Ginger Streusel is so good and easy to make! The crumble topping is perfect too!
Prep Time 25 minutes
Cook Time 55 minutes
Servings 12
Calories 215kcal

Ingredients

Carrot Cake Coffee Cake

  • 2 cups shredded carrots about 3-4 large carrots
  • 1/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 4 tbsp unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup All Purpose Flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger

Candied Ginger Streusel

  • 1/4 cup dark or light brown sugar
  • 1/4 cup candied ginger diced
  • 1/3 cup All Purpose Flour
  • 2 tbsp unsalted butter melted

Instructions

  • Preheat the oven to 350° and prepare a 8.5' x 4.5', or similar size, loaf pan.
  • Shred carrots using box grater or food processor.
  • Melt butter and let cool slightly. Meanwhile, whisk together flour, baking soda, salt, cinnamon and ground ginger in a small bowl and set aside.
  • In a large bowl, combine brown sugar, granulated sugar, vanilla, melted butter and eggs until smooth. Stir in carrots until well coated.
  • Add dry mixture to wet and incorporate ensuring there are no flour pockets. Transfer to baking dish.
  • Make the streusel by combing the brown sugar, candied ginger, melted butter and flour. Stir together, cutting into side of bowl, with a fork or use fingers until mixture is crumbly. Crumbles will vary in size. Place crumbles evenly over top of batter in baking dish.
  • Bake for 45-55 minutes or until center is just set. Let cool and enjoy! Can store on the counter tightly wrapped for up to 5 days.

Nutrition

Calories: 215kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 219mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3784IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

 

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Natalie Paramore

The places I go, the things I do and what I eat.

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