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Carrot Coffee Cake

Carrot Coffee Cake
  • Prep 10 min
  • Total 1 hr 50 min
  • Servings 8

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

Inspired Taste Inspired Taste
March 15, 2012

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

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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