Best 2 Carrot Coffee Cake Recipes

Carrot coffee cake is a classic breakfast and brunch dish that is loved by people of all ages. It is a moist and flavorful cake that is typically made with grated carrots, nuts, and spices. This recipe for carrot coffee cake is unique in that it also includes pineapple, which adds a delicious tropical flavor to the cake. The cake is finished with a cream cheese frosting that is light and fluffy.

In addition to the carrot coffee cake recipe, this article also includes recipes for two other carrot-based dishes: carrot muffins and carrot cake cookies. The carrot muffins are a healthier alternative to the cake, and they are perfect for a quick breakfast or snack. The carrot cake cookies are a fun and festive treat that are perfect for parties and gatherings.

No matter which recipe you choose, you are sure to enjoy the delicious and unique flavors of these carrot-based dishes.

Let's cook with our recipes!

AIR-FRYER CARROT COFFEE CAKE

Air-Fryer Carrot Coffee Cake image

One of the greatest things about the air fryer is it's conducive to making small, quick treats—like this air-fryer carrot cake. The little cake bakes in about 30 minutes and is perfect for enjoying with your morning coffee. —Leigh Rys, Herndon, Virginia

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 large egg, lightly beaten, room temperature
1/2 cup buttermilk
1/3 cup sugar plus 2 tablespoons sugar, divided
3 tablespoons canola oil
2 tablespoons dark brown sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup white whole wheat flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrots
1/4 cup dried cranberries
1/3 cup chopped walnuts, toasted

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.

Nutrition Facts : Calories 316 calories, Fat 13g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 297mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 3g fiber), Protein 6g protein.

CARROT COFFEE CAKE

Carrot Coffee Cake image

This is another coffee cake recipe from Bonnie Stern's cooking school in Toronto. I like it plain but you could frost it with cream cheese icing!

Provided by CountryLady

Categories Breads

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

4 eggs
1 1/2 cups brown sugar
3/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch allspice
2 cups finely grated carrots (packed)
3/4 cup raisins or 3/4 cup chopped nuts (or mixture)
3/4 cup crushed pineapple, drained

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.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use fresh ingredients: The fresher your ingredients, the better your carrot coffee cake will taste. If possible, use organic produce and free-range eggs.
Grate the carrots finely: This will help them distribute evenly throughout the cake batter and prevent large chunks of carrot from overpowering the other flavors.
Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender cake.
Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
Gently fold in the dry ingredients: Overmixing the batter will result in a tough, dense cake. Just mix until the ingredients are combined.
Bake the cake at 350 degrees Fahrenheit for 45-50 minutes: Check the cake with a toothpick or cake tester to make sure it is done before removing it from the oven.
Let the cake cool completely before frosting: This will help prevent the frosting from melting.

Conclusion:

Carrot coffee cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can make a carrot coffee cake that is sure to impress your friends and family.

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