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!
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: 215kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 219mgPotassium: 110mgFiber: 1gSugar: 25gVitamin A: 3784IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!