Servings: 6 Servings
Carrot Cake Coffee Cake
Carrot cake with cinnamon streusel topping makes the perfect treat for coffee cake lovers and carrot cake lovers. With just the right amount of sweetness, this healthier cake recipe won't put you into a sugar coma.
Equipment
- 8-inch Baking Pan
Ingredients
- 3 large eggs
- ⅓ cup unsweetened applesauce or cottage cheese or Greek yogurt
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 ½ cups finely ground almond flour
- ⅔ cup tapioca flour
- ½ cup unsweetened shredded coconut
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp sea salt
- 1 ½ cups grated carrots
- ⅔ cup raisins or dried cranberries
Cinnamon Pecan Topping:
- 1 cup almond flour
- ⅔ cup raw pecans or walnuts chopped
- 3 Tbsp pure maple syrup
- 5 Tbsp unsalted butter melted, or coconut oil
- 1 Tbsp ground cinnamon
- Pinch sea salt
Instructions
Prepare the Carrot Cake
- Whisk together the eggs, cottage cheese, pure maple syrup, and vanilla extract in a large bowl until well combined.
- In a separate bowl, whisk together the almond flour, tapioca flour, shredded coconut, baking powder, cinnamon, nutmeg, and sea salt (the dry ingredients).
- Pour the dry ingredients into the bowl with the wet ingredients and stir well until a smooth batter forms.
- Add in the grated carrots and dried cranberries and stir well.
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with parchment paper or spray it with cooking spray.
Prepare the Streusel Topping:
- In a small bowl, stir together the almond flour, chopped pecans, pure maple syrup, melted butter, ground cinnamon, and sea salt until well combined.
Make the Carrot Cake Coffee Cake:
- Pour the carrot cake batter into the prepared pan and spread it into an even layer.
- Sprinkle the crumb topping over the cake batter evenly.
- Bake cake for 30 to 35 minutes, or until it reaches an internal temperature of at least 190 degrees Fahrenheit. To check the temperature, insert a digital thermometer into the center of the cake. If at any point during the baking process the topping appears too brown, cover the pan with aluminum foil.
- Let the cake cool completely to room temperature before slicing and serving.
- Enjoy this carrot cake coffee cake with a mug of coffee or tea and enjoy!
Nutrition
Serving: 1slice (of 9), Calories: 497kcal, Carbohydrates: 45g, Protein: 11g, Fat: 33g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 86mg, Sodium: 63mg, Fiber: 6g, Sugar: 27g
https://www.theroastedroot.net/carrot-cake-coffee-cake/