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.
Servings: 9 squares
Calories: 295kcal
Equipment
Ingredients
Coffee Cake
- 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
Fold-Ins
- 3/4 cup shredded fresh carrots
- 1/3 cup chopped walnuts
- 1/3 cup raisins optional
Instructions
Crumble Topping
- Make the topping 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 coffee cake batter.
Coffee Cake
- Preheat the oven to 350 F and line or grease an 8x8 baking dish
- In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, carrot cake spice, and salt until there are no clumps.
- In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, eggs, and apple cider vinegar.
- Gently combine the wet and dry ingredients together with a spatula.
- Gently fold in the shredded carrots, chopped walnuts, and raisins into the cake batter.
- Pour the cake batter into an 8x8 parchment-paper-lined baking dish then layer cinnamon sugar crumbles on top (Use your hands to combine smaller crumbles together to create - larger pieces).
- Bake for 23 - 27 minutes or until a toothpick comes out clean.
- Allow the coffee cake to cool on a cooling rack. Slice and enjoy it!
Nutrition
Serving: 1g | Calories: 295kcal | Carbohydrates: 16g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 136mg | Fiber: 3g | Sugar: 12g