Ever want carrot cake for breakfast? This simple, moist recipe combines the classic spiced carrot cake flavor with the crumbly, crunchy coffee cake cinnamon streusel. You won’t believe it is paleo and grain Free.
carrot coffee cake squares

It is national coffee cake day on April 7th!

If you are also a coffee cake lover, then it is time to celebrate with a carrot cake twist!

Not to mention, I’ll take any opportunity to sneak in some veggies into brunch! 

This recipe has my whole home smelling of ginger, spice, and everything nice. 

If you love trying new coffee cake recipes, you need to try my Gingerbread Coffee Cake and my Lemon Blueberry Coffee Cake recipes.

Ingredients for Carrot Coffee Cake

Let’s start with the

Coffee Cake Crumble Toppings

ingredients for healthy carrot coffee cake

almond flour

coconut oil, melted

coconut sugar

cinnamon

Then we have the Coffee Cake Base

delicious ingredients for carrot coffee cake

eggs, room temperature

maple syrup*

coconut oil, melted then cooled to room temperature

apple cider vinegar

almond flour, packed

tapioca flour

apple cider vinegar

baking soda

Carrot Cake Spice

cinnamon

ginger, ground

all spice, ground

nutmeg, ground

All the Fold-Ins

shredded fresh carrots 

chopped walnuts

raisins, optional

Step by Step How to Make this Recipe

wet and dry ingredients for carrot coffee cake

First, in a small bowl mix together the almond flour, coconut oil, coconut sugar, and cinnamon for the crumble topping.

Store the crumble mixture in the fridge while you’re preparing the cake batter.

Next, in a large bowl, whisk together the almond flour, tapioca flour, baking soda, cinnamon, and salt until there are no clumps.

In a separate bowl, mix together the coconut oil, maple syrup, eggs, and apple cider vinegar.

wet and dry ingredients for carrot coffee cake

Then, gently combine the wet and dry ingredients using a spatula.

Lastly, fold in the shredded carrots, chopped walnuts, and raisins into the cake batter. 

Pour the cake batter into an 8×8 parchment-paper-lined baking dish and spread an even layer of cinnamon sugar crumble on top.

The crumble mixture should have hardened slightly while in the fridge. Use your hands to combine smaller crumbles together to create larger pieces.

carrot coffee cake in pan

Bake in the oven at 350 F for 27-30 minutes. Insert a toothpick into the center to check for doneness. When the toothpick comes out clean, your cake is ready.

Note: the crumble topping will appear to be wet and runny. But as long as the cake part is baked through, take it out of the oven to cool. The crumble topping will set. 

The runny crumble topping can be misleading and make the cake appear uncooked.

Enjoy!

Ways to Serve this Carrot Coffee Cake

carrot coffee cake slice

After the carrot coffee cake is out of the oven, let it rest for about 10 minutes – trust me, it’ll be worth the wait!

This cake pairs so well with your favorite, warm cup of coffee in the morning.

It is also amazing with a scoop of vanilla ice cream for dessert. 

If you like your coffee cake with icing, simply mix ½ cup of powdered sugar with 2-3 tsp of milk and pour over generously. 

If you are looking to try a vegan, keto-friendly frosting, check out my Vegan Cream Cheese Frosting.

Enjoy!

How to Store These Carrot Coffee Cake

delicious plated carrot coffee cake with fork

This carrot coffee cake stores well in room-temperature for 1-2 days. But be careful – if you leave it out, it’s so good that it usually disappears way before that! 

You can also store it in an air-tight container in the fridge for 3-4 days. 

You can even individually wrap and freeze them. Then you can enjoy this amazing carrot coffee cake for the next 90 days!

If you freeze them or put them in the fridge, simply microwave for 20-30 seconds or until desired temperature before serving. 

Tips to Elevate These Carrot Coffee Cake

  1. Form chunks of crumble topping (after storing the mixture in the fridge, it should consolidate and can be easily formed into bigger or smaller chunks as you prefer).
  2. Apple cider vinegar here helps making the coffee cake extra fluffy.
  3. Raisins add additional texture, tart taste, and sweetness all in one bite. I love them but it is optional as an add in.

What’s your favorite carrot recipe? Leave me a comment below so we can inspire each other!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

healthy carrot coffee cake

slice of healthy carrot coffee cake

Get the recipe:Carrot Coffee Cake

This moist carrot cake recipe is the perfect combination of the classic spiced carrot cake flavor with the crumbly coffee cake cinnamon streusel.
5 stars (1 review)

Ingredients

COFFEE CAKE CRUMBLE TOPPING

  • 1 cup almond flour
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon

COFFEE CAKE BASE

  • 3 eggs, room temperature
  • 1/2 cup maple syrup *
  • 1/3 cup coconut oil, melted then cooled to room temperature
  • 2 cups almond flour, packed, 240g
  • 1/4 cup tapioca flour, 35g
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda
  • Dash of salt

CARROT CAKE SPICE

  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground all spice
  • 1/4 tsp ground nutmeg

CARROT CAKE FOLD-INS

  • 3/4 cup shredded fresh carrots
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins (optional

Instructions 

  • CRUMBLE TOPPING
    1. In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and cinnamon for the crumble topping.
    2. Store the crumble mixture in the fridge while you’re preparing the coffee cake batter.
  • CARROT COFFEE CAKE BASE
    1. Preheat the oven to 350 F and line or grease an 8×8 baking dish.
    2. In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, carr cake spice, and salt until there are no clumps.
    3. In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, eggs, and apple cider vinegar.
    4. Gently combine the wet and dry ingredients together with a spatula.
    5. Gently fold in the shredded carrots, chopped walnuts, and raisins into the cake batter.
    6. Pour the cake batter into an 8×8 parchment-paper-lined baking dish then layer cinnamon sugar crumbles on top (Use your hands to combine smaller crumbles together to create – larger pieces).
    7. Bake for 23 – 27 minutes or until a toothpick comes out clean.
    8. Allow the coffee cake to cool on a cooling rack. Slice and enjoy it!

Notes

*For a Keto Coffee Cake option, use keto-compliant liquid sweetener to replace maple syrup, and keto granular sugar to replace coconut sugar.
*You could also use keto brown sugar for a low-carb option
Nutrition facts below may vary depending on the type of sweetener you use.
Serving: 1g, Calories: 295kcal, Carbohydrates: 16g, Protein: 7g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Cholesterol: 47mg, Sodium: 136mg, Fiber: 3g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.