Carrot Coffee Cake

We added 1 cup of shredded carrots to our coffee cake and topped with sweet cinnamon streusel for a good morning wake-up.

  • Prep Time 10 min
  • Total Time 1 hr 50 min
  • Servings 8

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.

Expert Tips

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.