T&T - Carrot Coffee Cake

You may be wondering where's the recipe for the carrot cake on my blog? Well, the truth is, this isn't my recipe. 

One day I had a lot of carrot sitting around and needed to make use of it before it went bad. I started searching for recipes and stumbled upon this website: 

https://theviewfromgreatisland.com/carrot-coffee-cake-recipe/

I've made this carrot cake twice now - once in full batch and the other half batch, both times it tasted delicious! 

Hope you give this a try and enjoy it as much as we did! 

T&T Carrot Coffee Cake

Preheat oven to 350F. 

Butter a 9 inch round springform pan.

Make the streusel Topping 

by adding all the ingredients in a bowl:

• 1 cup all purpose flour
• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 pinch salt

Mix by hand until the butter is mixed in and clumps form. Add:

• 1/2 cup finely chopped walnuts

Add the walnuts and mix briefly. 

Set aside.

Prepare Cake Batter

In the bowl of a stand mixer cream the butter and both sugars for 4-5 minutes until light and fluffy.

• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar

Beat in the eggs, one at at a time, letting each one get fully incorporated.

• 3 large eggs
• 1 tsp vanilla extract

Add the spices and the baking powder, and mix to combine

• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Then, with the mixer running, add the flour in a couple stages, alternating with the milk.

• 1 1/2 cups all purpose flour
• 1/2 cup milk (or half and half)

Give the batter a final stir by hand, scraping the bottom and sides of the bowl well, and fold in the grated carrot and the chopped walnuts.

• 2 cups grated carrot, lightly packed
• 3/4 cup finely chopped walnuts

Spread the batter into your prepared pan, and top with the streusel topping.

Bake for 50-55 minutes until risen and starting to brown slightly on the top, or a toothpick inserted into the center of the cake comes out without wet batter clinging to it.

Allow the cake to cool for 10 minutes or so in the pan, then release it and allow it to cool completely before topping with the glaze.

For the cream cheese glaze

Mix together:

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• a few tablespoons milk to thin
• 1 pinch salt
• 1/2 tsp vanilla extract

Add a bit more milk as necessary until the consistency is pourable but still thick.

Drizzle the glaze over the cooled cake.