Best Carrot Coffee Cake With Poppy Seed Streusel Recipes

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!

PINEAPPLE CARROT COFFEE CAKE

Steps:

• Preheat oven to 350*. Coat a 9" round pan with cooking spray.
• Combine sugar, egg and oil, mixing well.
• Add carrots, pineapple and orange juice, blending well.
• Combine dry ingredients and then add to carrot mixture stirring until moist. Spread in prepared pan.
• Topping:.
• Mix all ingredients together and sprinkle over cake batter.
• Bake @350* for 25-35 minutes.

HUNGARIAN POPPY SEED COFFEE CAKE

Steps:

• Soak poppy seed in buttermilk for twenty minutes.
• Cream butter and sugar, add egg yolks, vanilla and beat well.
• In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
• Add the dry ingredients alternately with the buttermilk/poppy mix.
• Beat eggs, fold in the stiffly beaten egg whites
• In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
• Bake one hour at 350 degrees or until toothpick come out clean.

COFFEE CARROT CAKE

Steps:

• Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
• Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
• Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
• Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
• Stir in the nuts.
• Pour mixture into the prepared baking pan.
• Bake for 1 hour until toothpick inserted in center comes out clean.
• Cool in the pan for 10 minutes on a wire rack.
• Looen the cake from the sides of the pan with a spatula or knife.
• Gently invert the cake onto the rack.
• Cool completely.
• Frost with Coffee Cream Cheese Frosting (or frosting of your choice).

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.