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. Enjoy the best of both worlds with this healthier brunch alternative. Paleo, Gluten Free, Grain Free, and can be made low carb.
In honor of national coffee cake day approaching on April 7th, I thought we could take one of my favorite breakfasts to the next level by combining it with my favorite dessert: carrot cake.
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 Healthy Lemon Blueberry Coffee Cake recipes.
IS CARROT COFFEE CAKE HEALTHY?
By focusing on good quality, nutrient dense ingredients, you can have your cake and eat it too!
Grains:
Replacing your typical white flour in coffee cake with almond flour packs in protein, healthy fats, and fiber to keep you fuller for longer.
Sugars:
Replacing white sugar with coconut sugar and maple syrup lowers your blood sugar levels and prevents a sugar crash later in the day.
Spice:
Cinnamon, ginger, all spice, and nutmeg are packed with minerals, vitamins, and antioxidants. Read more about the benefits of all spice and other spices here.
Carrots:
This is the perfect recipe to sneak in some extra veggies. Carrots are fully of vitamin A, which support a healthy immune system. Read more about other nutrients found in carrots here.
INGREDIENTS FOR COFFEE CARROT CAKE
This moist, crumbly carrot cake is packed with wholesome ingredients and made with both your health and taste buds in mind.
COFFEE CAKE CRUMBLE TOPPING
almond flour
coconut oil, melted
coconut sugar
cinnamon
COFFEE CAKE BASE
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
CARROT CAKE FOLD-INS
shredded fresh carrots
chopped walnuts
raisins, optional
*Sub keto friendly liquid sweetener for low carb option
HOW TO MAKE COFFEE CARROT 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.
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.
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!
HOW TO SERVE COFFEE CARROT CAKE
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 COFFEE CARROT CAKE
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 ON MAKING THE BEST COFFEE CARROT CAKE EVER
- Form chunks of crumble topping (after storing the mixture in the fridge, it should solidate and can be easily formed into bigger or smaller chunks as you prefer).
- Apple cider vinegar here helps making the coffee cake extra fluffy.
- 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
OTHER CARROT-INSPIRED RECIPES YOU MIGHT LIKE:
1. CARROT CAKE OATMEAL BAKE
2. HEALTHY CARROT CAKE MUFFINS
3. RAW CARROT CAKE TRUFFLES
Carrot Coffee Cake
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
Recommended Products
Nutrition
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Hello! Making this tonight. It says to add salt in the coffee cake base directions but it’s not listed in the ingredients. How much salt do you recommend? Thanks…looks delicious!
Hi Heather!
All you need to use for this is a dash of salt 🙂 We have updated the recipe for future bakers!
Happy Baking!
Constance