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Carrot Coffee Cake

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  • Prep 10 min
  • Total 1 hr 50 min
  • Servings 8
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We added 1 cup of shredded carrots to our coffee cake and topped with sweet cinnamon streusel for a good morning wake-up.
By Inspired Taste
Updated Mar 15, 2012
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Ingredients

Cinnamon Streusel Topping

  • 1/3 cup Original Bisquick™ mix
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts
  • 2 tablespoons cold butter or margarine, cut into small pieces

Coffee Cake

  • 2 cups Original Bisquick™ mix
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup milk or water
  • 2 tablespoons packed brown sugar
  • 1 egg
  • 1 cup shredded carrots

Icing

  • 1 cup powdered sugar
  • 2 tablespoons milk

Steps

  • 1
    Heat oven to 375°F. Grease 9-inch round cake pan with shortening or cooking spray.
  • 2
    In small bowl, stir together topping ingredients with fork until mixture is crumbly; set aside.
  • 3
    In medium bowl, mix coffee cake ingredients with electric mixer or spoon until blended. Spread batter in pan. Sprinkle with streusel topping.
  • 4
    Bake 18 to 22 minutes or until golden brown. Cool 15 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • 5
    In small bowl, stir glaze ingredients until smooth. Drizzle glaze over coffee cake. To serve, cut into wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    To store, wrap coffee cake tightly and keep at room temperature up to 4 days or refrigerate up to 1 week.
  • tip 2
    Replace 2 tablespoons milk in the icing with 2 tablespoons orange juice, if desired.

Nutrition

Nutrition Facts are not available for this recipe
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