Carrot Cake Coffee Cake

I just can’t seem to get enough carrot cake lately (anyone else?! 🙋🏻‍♀️), & since carrots are in-season in April anyway, here’s another lil carrot cake mashup you didn’t know you needed!

Coffee isn’t an ingredient in the standard coffee cake, but gets its name since it pairs so well with a coffee drink. Same is true for this recipe, but it’s also delicious on its own for breakfast, brunch, or a mid-afternoon snack, or with a scoop of ice cream for dessert! 😋

Combining the moist, warm flavors of carrot cake with the crunchy, streusel topping of coffee cake is just the best thing ever. And since it’s easy to make, naturally sweetened, & full of nutrients, what more could you ask for?! 🙌 Makes 9 slices

For the crumble topping, in a bowl mix:

-3/4 cup almond flour

-1/4 cup vanilla protein powder 

-1/3 cup coconut oil, melted

-1/3 cup coconut sugar

-1 tsp cinnamon 

*Place in the fridge while you prep the cake batter

For the base, first mix the dry ingredients:

-2 cups almond flour

-1/4 cup vanilla protein powder 

-1/4 cup cornstarch

-1 1/2 tsp cinnamon 

-1 tsp baking soda

-1/2 tsp ground ginger

-1/4 tsp nutmeg

-pinch of salt

Then in a separate bowl, mix the wet ingredients:

-3 eggs

-1/2 cup maple syrup

-1/3 cup coconut oil, melted

-2 tsp apple cider vinegar 

Combine the wet & dry ingredients. Then fold in:

-1 carrot, grated (about 3/4 cup)

-1/3 cup chopped pecans or walnuts

-1/3 cup raisins

Pour batter into a lined 8x8 pan, & then sprinkle the crumble topping. Bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean with a few crumbs clinging to it. (As long as the base is baked through, it’s okay if the crumble topping looks a bit jiggly; it will set as it cools.) Let cool completely before drizzling with icing.

For the optional icing, mix:

-1/2 cup powdered sugar

-gradual tbsp’s of almond milk until you get the consistency you’d like

Slice, serve, & enjoy!