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Carrot Cake Coffee Cake – From Dessert Mash-Ups

Love the concept of playing with your desserts and seeing just how far you could take them?

DM

Dessert Mashups: Tasty Two-in-One Treats is a new cookbook that celebrates taking beloved desserts and making them even tastier and sinful than before. Because….dessert isn’t a piece of fruit, no matter what anyone will claim. It is supposed to be luscious and tasty – and a bit indulgent. So….I took a long time to decide just which recipe to try out.

Carrotcake2

The Carrot Cake Coffee Cake pulled me. I love both of those cakes, so together? And it was every bit as good as I had anticipated. Not that I got much. The two little ones apparently looooved it even more and polished it off between them.

Carrotcake1

Carrot Cake Coffee Cake

Cake –

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • ¾ cup granulated sugar
  • ¼ cup oil (used safflower)
  • 1 large egg (or as we did: 1½ tsp Ener-G Egg Replacer + 2 Tbsp warm water)
  • ½ cup whole milk
  • 2 cups finely shredded carrots

Streusel –

  • ½ cup packed brown sugar
  • 2 Tbsp all-purpose flour
  • 2 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted

Icing –

  • 1 Tbsp unsalted butter
  • 2 ounces cream cheese
  • ¾ cup powdered sugar
  • ½ tsp pure vanilla extract

Directions:

Preheat oven to 350°. Spray a 8 or 9″ round or square pan with cooking spray.

Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.

Whisk together the sugar, oil, and egg (or egg substitute) until all ingredients are combined. Stir in the milk. Stir the dry ingredients into the wet until just combined. Stir in the shredded carrots.

Pour the batter into the prepared pan.

Streusel – 

Stir together the brown sugar, flour, cinnamon and butter.

Sprinkle the streusel on top of the batter in the pan. Bake for 25 to 35 minutes, until a toothpick inserted 2 inches from the edge of the pan comes out clean. Cool completely in the pan before frosting.

Icing – 

In a medium bowl, beat the butter and cream cheese together with a hand mixer until smooth. Slowly mix in the powdered sugar, then beat in the vanilla.

Frost the top of the coffee cake. (I drizzled the icing on, and spread it out a bit)

Store the cake loosely covered with plastic wrap. It will keep for 2 to 3 days at room temperature.

FTC Disclosure: We received a review copy.

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