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Prep Time:
20 mins
Cook Time:
35 mins
Cool Time:
10 mins
Total Time:
1 hr 5 mins
Servings:
12
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Ingredients
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Batter
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cooking spray
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 cup salted butter, softened
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1 cup sour cream
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1 cup white sugar
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1/2 cup packed brown sugar
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2 large eggs
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2 cups freshly finely shredded carrots
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1 tablespoon vanilla extract
Streusel
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1 cup walnuts, chopped
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1/2 cup packed brown sugar
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1 teaspoon ground cinnamon
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1 pinch salt
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2 tablespoons salted butter, melted
Glaze
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3 ounces cream cheese
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2 tablespoons salted butter, softened
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1/4 teaspoon vanilla extract
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1 cup confectioner's sugar
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1 tablespoon whole milk, or more as needed
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a 9×13-inch baking pan with foil. Coat foil with cooking spray.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
For batter, whisk together flour, baking powder, cinnamon, salt, and nutmeg in a medium bowl.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Beat softened butter in a large bowl with an electric mixer until light and fluffy. Gradually beat in sour cream, then white sugar, and brown sugar. Beat in eggs, 1 at a time.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Stir in carrots and vanilla. Fold in flour mixture with a rubber spatula until just combined.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Spread batter in prepared pan. The batter will be shallow, but will increase in volume as it bakes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
For streusel, combine walnuts, brown sugar, cinnamon, and salt in a small bowl. Stir in melted butter until crumbly. Sprinkle streusel over cake batter.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes; lift from the pan with the edges of the foil.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
For glaze, beat together cream cheese and butter in a small bowl until smooth. Beat in 1/4 teaspoon vanilla, then powdered sugar. Beat in enough milk to make drizzling consistency.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Serve coffee cake warm or at room temperature. Drizzle glaze over warm or cooled cake, or over each serving.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
I Made It
Nutrition Facts (per serving)
557
Calories
33g
Fat
62g
Carbs
6g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
557
% Daily Value *
Total Fat
33g
42%
Saturated Fat
16g
82%
Cholesterol
100mg
33%
Sodium
388mg
17%
Total Carbohydrate
62g
23%
Dietary Fiber
2g
7%
Total Sugars
43g
Protein
6g
12%
Vitamin C
1mg
2%
Calcium
142mg
11%
Iron
2mg
10%
Potassium
202mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
