Carrot Coffee Cake
Ingredients
- 1 stick butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups grated carrots
- 3/4 cup chopped walnuts
For Streusel:
- 1 cup all-purpose flour
- 1 stick butter
- 3/4 cup sugar
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 cup chopped walnuts
- pinch of salt
Cream Cheese Glaze:
- 4 oz. cream cheese, softened
- 1/2 cup powdered sugar
- pinch of salt
- 1/2 tsp. vanilla extract
- milk to thin
Directions
Preheat oven to 350. Grease your springform pan. Make streusel topping by combining all ingredients except walnuts. Mix by hand until clumps form and set aside.
Cream butter and both sugars together until fluffy, 4-5 minutes. Beat in eggs one at a time until fully combined. Beat in vanilla extract, add in spices and baking powder. Add flour in a couple of stages with your mixer running alternating with milk. Fold in grated carrots and chopped walnuts.
Spread batter into your prepared pan. Top with streusel topping and walnuts. Bake for 50-55 minutes until risen and slightly brown on top. Allow cake to cool for 10 minutes in the pan before releasing.
For the glaze, add cream cheese and powdered sugar to a bowl along with about a tablespoon of milk. Whisk to combine. Add vanilla and salt and continue whisking until smooth. Add a bit more milk until you reach your desired consistency. Drizzle glaze over cake once completely cooled.
