Carrot Coffee Cake

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Gluten Free

Packed with finely grated carrots and warm spices, this moist and tender Gluten Free Carrot Coffee Cake has a deliciously rich flavor. Perfect for Easter Breakfast and Brunch

Ingredients Needed to make a Carrot Coffee Cake

Start by making the walnut streusel. To do so combine all the ingredients needed and melted butter in a large bowl.

With a flexible Spatula combine the ingredients until a streusel has formed. Refrigerate the walnut streusel while you make the Carrot Cake Battern.

To make the Carrot Cake Battern, combine sugars, eggs, melted butter, oil, sour cream and vanilla in a mixing bowl. Whisk together.

To make the Carrot Cake Battern, combine sugars, eggs, melted butter, oil, sour cream and vanilla in a mixing bowl. Whisk together.

With a flexible spatula fold the finely shredded carrots into the cake batter. Fold together until evenly distributed.

Transfer the carrot coffee cake batter to the prepared spring pan. With a small off set, spread it out evenly.

Top the carrot cake batter with the walnut streusel. Make sure to lightly press it into the cake batter so it will stick to the cake. Bake at 350F for 65-70 minutes

Once the cake is fully baked, allow for it to cool for at least 60-90 minutes before serving.

Serve the cake plain with some powdered sugar, some whipped cream or make it fancy and serve it with a sour cream glaze.

Find the detailed recipe and instructions on my website, The Gluten Free Austrian