last updated on October 30, 2026
This week has been my unofficial, self-proclaimed carrot cake week! I have a deep undying love for carrot cake in all forms, as you can see with this carrot coffee cake. This cake is soft, moist, and topped with so much streusel it should be illegal. Oh, and it’s all topped with a smooth icing that ties everything together.
Every year for the past couple years I’ve had a self-proclaimed carrot cake week. I share some old recipes, a new one, and we all think about carrot cake all week long. This year the new recipe is this carrot coffee cake! I thought about calling it a carrot cake coffee cake, but that felt like a little too much.
ingredients needed for this carrot coffee cake
carrot cake
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1/2 cup sour cream, at room temp (or plain greek yogurt)
- 2 eggs, at room temp
- 1 tsp vanilla extract
- 1 1/2 cups flour (195 grams)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup carrots, finely shredded
streusel
- 1/2 cup butter, softened
- 1 cup flour
- 1 cup brown sugar
- 1 tsp cinnamon
- pinch of salt
EASY GLAZE
- 1/2 cup powdered sugar
- 1/2 tsp milk
- splash of vanilla
other recipes you will love
- carrot cake cookies
- carrot cake loaf with brown butter cream cheese frosting
- carrot cake overnight oats
- carrot cake cupcakes
carrot coffee cake
[PREP] 30 minutes
[COOK] 45 minutes
[TOTAL] 1 hour 12 minutes
Ingredients
carrot cake
- 1 cup carrots finely shredded
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 1/2 cup sour cream at room temp (or plain greek yogurt)
- 2 eggs at room temp
- 1 tsp vanilla extract
- 1 1/2 cups flour 195 grams
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
streusel
- 1/2 cup butter softened
- 1 cup flour
- 1 cup brown sugar
- 1 tsp cinnamon
- pinch of salt
easy glaze
- 1/2 cup powdered sugar
- 1/2 tsp milk
- splash of vanilla
Instructions
- Preheat the oven to 350F. Prep a 9 inch round pan. Grease the pan and line the bottom with parchment paper.
- Finely shred large carrots until you have about one cup shredded, about 3-4 large carrots. Place the shredded carrots on a paper towel to drain some liquid off and set aside.
- Add melted butter, brown sugar, sour cream, eggs, and vanilla extract to a bowl. Whisk until fully combined. Add the flour, cinnamon, baking powder, baking soda, and salt. Use a rubber spatula to mix until just combined.
- Squeeze some extra liquid out of the carrots then add them to the bowl. Gently fold in until just combined. The batter will be quite thick. Transfer the batter to the greased baking dish.
- Now make the streusel. Add the softened butter, flour, brown sugar, cinnamon and salt to a bowl. Mix until combined. The mixture should stick together when you squeeze it together but crumble apart when you rub it with your fingers.
- Sprinkle the streusel on top of the carrot cake batter, evenly spreading across the top. Transfer to the oven and bake for 40-50 minutes, until no longer jiggly in the middle and an inserted toothpick comes out clean.
- Let the cake cool for 10 minutes, then invert it onto a cooling rack to cool completely. When the cake is almost cooled, make the icing. Add the powdered sugar, milk, and vanilla extract to a bowl and whish until smooth.
- Slice the cake into smaller pieces and drizzle the icing on top. Enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!