Carrot Coffee Cake

Carrot Coffee Cake

Bloggers Adam and Joanne Gallagher from Inspired Taste spin the classic coffee cake with all the carrot cake flavors we love. Learn to make this recipe with our how-to article.

Prep Time

10

Minutes

Total Time

1:50

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To store, wrap coffee cake tightly and keep at room temperature up to 4 days or refrigerate up to 1 week.
Replace 2 tablespoons milk in the icing with 2 tablespoons orange juice, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.