carrot cake coffee cake

With a continued abundance of carrots from the garden, we decided to incorporate them into breakfast too with this Pinch of Yum recipe.

carrot cake coffee cake

INGREDIENTS

Carrot Cake Coffee Cake:

• 2-4 large carrots
• 3/4 cup granulated sugar
• 1/2 cup Butter, melted
• 2 eggs
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of salt

Streusel Topping:

• 4 tablespoons Butter, melted
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• pinch of salt

INSTRUCTIONS

1. Prep: Preheat the oven to 350 degrees. Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.
2. Cake Batter: Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.
3. Streusel: Mix ingredients for the streusel until you get a texture that looks like pebbles (sometimes I use my hands to mix it all together).
4. Bake: Spread batter into a greased 9-inch round baking pan (see notes). Sprinkle with streusel. Bake for 30 minutes, until the center is just set.