Best Carrot Coffee Cake Recipes

AIR-FRYER CARROT COFFEE CAKE

Steps:

• Preheat air fryer to 350°. Grease and flour a 6-in. round baking pan. In a large bowl, whisk egg, buttermilk, 1/3 cup sugar, oil, brown sugar, orange zest and vanilla. In another bowl, whisk flours, baking powder, 1 teaspoon pumpkin pie spice, baking soda and salt. Gradually beat into egg mixture. Fold in carrots and dried cranberries. Pour into prepared pan., In a small bowl, combine walnuts, remaining 2 tablespoons sugar and remaining 1 teaspoon pumpkin spice. Sprinkle evenly over batter. Gently place pan in the basket of a large air fryer., Cook until a toothpick inserted in center comes out clean, 35-40 minutes. Cover tightly with foil if top gets too dark. Cool in pan on a wire rack for 10 minutes before removing from pan. Serve warm.

CARROT COFFEE CAKE

Steps:

• Beat eggs with sugar in a large bowl until very light.
• Beat in oil.
• In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
• Stir flour mixture into egg mixture just until combined.
• Stir in carrots, raisins& pineapple.
• Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
• Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
• Cool for 10 minutes before removing from the pan.

CARROT COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease 9-inch round cake pan with shortening or cooking spray.
• In small bowl, stir together topping ingredients with fork until mixture is crumbly; set aside.
• In medium bowl, mix coffee cake ingredients with electric mixer or spoon until blended. Spread batter in pan. Sprinkle with streusel topping.
• Bake 18 to 22 minutes or until golden brown. Cool 15 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, stir glaze ingredients until smooth. Drizzle glaze over coffee cake. To serve, cut into wedges.

CARROT COFFEE CAKE WITH POPPY SEED STREUSEL

Steps:

• Preheat oven to 350*F. Grease a Bundt or tube pan.
• In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
• Grind the streusel ingredients in the food processor for 1 minute.
• In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
• Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!

AIR-FRYER CARROT COFFEE CAKE

Steps:

• Preheat air fryer to 350°. Grease and flour a 6-in. round baking pan. In a large bowl, whisk egg, buttermilk, 1/3 cup sugar, oil, brown sugar, orange zest and vanilla. In another bowl, whisk flours, baking powder, 1 teaspoon pumpkin pie spice, baking soda and salt. Gradually beat into egg mixture. Fold in carrots and dried cranberries. Pour into prepared pan., In a small bowl, combine walnuts, remaining 2 tablespoons sugar and remaining 1 teaspoon pumpkin spice. Sprinkle evenly over batter. Gently place pan in the basket of a large air fryer., Cook until a toothpick inserted in center comes out clean, 35-40 minutes. Cover tightly with foil if top gets too dark. Cool in pan on a wire rack for 10 minutes before removing from pan. Serve warm.