Carrot Cake Coffee Cake – Fit Foodie Finds



This Carrot Cake Espresso Cake proves that you simply actually CAN mix your two favourite issues. It’s bought all of the carrot cake flavors you like, with that crumbly cinnamon streusel topping signature of espresso cake recipes. The end result? A deliciously moist carrot espresso cake recipe that makes the proper breakfast or straightforward dessert. 

Generally your morning espresso wants a companion, and this straightforward carrot espresso cake has been a go-to for me recently. The children find it irresistible (virtually as a lot as I do!), and we devour it very quickly. Simply make your streusel topping, mix your moist and dry substances, assemble, and bake!

What’s In Carrot Cake Espresso Cake

  • Rolled oats: we added rolled oats to the recipe to provide the crumble topping some further texture.
  • Walnuts: chopped walnuts are additionally added to the topping to create extra texture and taste.
  • Cinnamon: a staple in espresso cake and carrot cake, cinnamon provides heat and depth to the flavour profile.
  • Shredded carrot: shredded carrots add moisture, colour and diet to the cake. It’s additionally a good way to sneak in some veggies for these choosy eaters!
  • Gentle brown sugar: we opted for gentle brown sugar on this recipe for its molasses undertones and caramel taste. 
  • Maple syrup: maple syrup provides a contact of pure sweetness and pairs nicely with the opposite flavors on this cake.
  • Almond milk: this non-dairy milk provides moisture and a delicate nutty taste to the batter.
A white bowl with a spoon in it.

What You’ll Have to Make It

  • 8×8-inch cake pan: be sure to use the proper measurement pan to make sure that every little thing cooks evenly. This may even hold the cooking time correct.
  • Electrical mixer: you’ll want an electrical mixer to mix the batter and ensure every little thing is nicely included. A hand mixer or stand mixer may even do the trick.

Variations and Substitutions

Received eating regimen restrictions or lacking a couple of issues in your pantry? Not an issue! This moist carrot cake espresso cake is kind of forgiving when it comes to substitutions.

In the event you’re allergic to nuts, make this good cake nut-free by omitting the walnuts and including one other ¼ cup of oats.  

In the event you’re vegan, swap out the eggs for flax eggs and use coconut oil as a substitute of butter.

Wish to make it gluten-free? Merely substitute all-purpose flour with a gluten-free mix. It’s also possible to use almond flour, however understand that the feel shall be barely completely different.

A baking pan filled with granola and granola.

Prime Suggestions for Carrot Cake Espresso Cake

  • In the event you can’t shred the carrots your self, we suggest roughly chopping already shredded carrots in order that they’re simpler to include into the batter.
  • Don’t overmix the batter. As with most desserts, overmixing could cause a tricky texture and stop the cake from rising correctly.
  • Use room temperature substances. It will assist all of the substances incorporate evenly and create a smoother batter.
Carrot bars with oats and carrots on a cutting board.

Storage + Freezer Instructions

​Place any leftover carrot cake espresso cake in an hermetic container and retailer it at room temperature for as much as 3 days. You possibly can additionally retailer within the fridge for as much as 1 week.

To freeze, wrap the espresso cake tightly in plastic wrap or foil and retailer it in an hermetic container within the freezer for as much as 3 months. When able to eat, thaw at room temperature and reheat within the oven at 350°F for 10-Quarter-hour or till warmed by means of.

A slice of oatmeal cake on a plate next to a cup of coffee.

What to Serve with Carrot Cake Espresso Cake

Serve this scrumptious carrot cake espresso cake heat with a dollop of whipped cream or a drizzle of cream cheese glaze for an additional contact of sweetness. It’s also possible to take pleasure in it plain alongside your morning cup of coffee or chai tea.

For an elevated breakfast expertise, serve this carrot cake espresso cake with our Fruit Salad Recipe or a facet of Perfect Scrambled Eggs. Whether or not you’re serving it at a brunch or having fun with it as a day snack, this scrumptious espresso cake is bound to be successful!

A slice of oatmeal coffee cake on a plate with a fork.

Carrot Cake Espresso Cake

This carrot cake espresso cake combines the nice and cozy flavors of carrot cake with the crumbly streusel topping of a basic espresso cake. It is simple to make, filled with vitamins and can make breakfast and dessert much more scrumptious.

Prep:20 minutes

Prepare dinner:40 minutes

Complete:1 hour

Fats 20

Carbs 73

Protein 7


  • Preheat the oven to 350℉ and line an 8×8-inch cake pan with parchment paper. Put aside.

  • Put together the streusel topping. Add the rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract to a mixing bowl. Use a fork (or your fingers work finest) and lower the substances collectively till a crumble kinds. This will take a couple of minutes. Set streusel topping apart.

  • Subsequent, add the flour, baking powder, salt, cinnamon, and carrot right into a bowl and toss to mix. Put aside.

  • In a separate bowl, cream collectively the brown sugar, vanilla extract, maple syrup, and butter till gentle and fluffy with an electrical mixer.

  • Drizzle the avocado oil into the creamed combination and blend collectively till mixed. Add the eggs and blend to mix. Add ½ cup of milk to the batter.

  • Add the dry substances to the moist and blend to mix. Take away one cup of the batter and switch it to a bowl. Add 2 teaspoons of cinnamon to the 1 cup of batter and stir to mix. The batter with cinnamon needs to be a darker cinnamon colour.

  • Subsequent, pour the big batch of the batter into the cake pan. Then, pour the cinnamon batter on high. Utilizing a knife, swirl the cinnamon batter into the remainder of the batter.

  • Add the streusel topping to the highest of the cake and gently press the streusel into the cake along with your fingers. Bake for 20 minutes. If the streusel topping is getting darkish, you’ll be able to cowl it with tin foil. If not, proceed baking for one more 20 minutes.

  • Let the cake cool for Quarter-hour earlier than serving.

Suggestions & Notes

  • Make this nut-free by omitting the walnuts and including one other ¼ cup of oats.
  • In the event you can’t shred the carrots your self, we suggest roughly chopping already shredded carrots.

Diet details

Energy: 495kcal Carbohydrates: 73g Protein: 7g Fats: 20g Fiber: 3g Sugar: 37g


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