If you love the flavors of classic carrot cake, you will love this easy carrot cake coffee cake recipe. No layers, no frosting, just pure carrot cake deliciousness covered in an amazing cinnamon streusel and an optional but highly recommended cream cheese drizzle.
This cake would make a perfect addition to your Easter brunch. It's a nice change from the traditional layer cake but still has all the classic flavors of carrot cake. Plus it is totally legal to eat for breakfast since it has coffee right in the name!
Carrot cake is one of my family's favorite things. If you're a big carrot cake fan, like we are, then you'll also want to try my best gluten free carrot cake, that makes an appearance at every special occasion at my house. Or you might love these easy gluten free carrot cake cupcakes.
Ingredient Notes
This moist carrot cake recipe uses simple ingredients, which can be found in any grocery store. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for my cake recipes. You can use the flour blend of your choice, but results may vary. For best outcome, use a blend containing xanthan gum and weigh your flour.
- Oil - I use olive oil, but you can substitute with any light flavored cooking oil or melted coconut oil. I do not recommend melted butter, as the oil makes for a more moist cake.
- Unsweetened Applesauce - This helps to keep the cake moist and pairs perfectly with the carrot and spices.
- Shredded Carrots - Can't have carrot cake without carrots. You can grate or chop the carrots. I personally like to stick mine in the food processor because I hate grating carrots. Definitely use fresh carrots and shred them yourself, as the pre-shredded ones at the store tend to by dry and tough.
See the recipe card below for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free - The cake portion of this recipe doesn't use any dairy products. If you're not dairy free, you can use regular cream cheese and milk for the icing.
- No Applesauce - If you don't have applesauce, you can replace it with mashed banana, apple juice or even milk. Even pureed baby food - like pears, apples or bananas would work great for this purpose.
- Missing Spices - If you don't have the right spices for this recipe, you can substitute apple pie spice or pumpkin spice instead.
- Make it Vegan - Since this recipe requires three eggs, I do not think it will work with egg replacements.
How to Make a Carrot Cake Coffee Cake
This carrot coffee cake is easy to make, but I do recommend using an electric mixer.
Before you begin, line a 9-inch springform pan with parchment paper and set aside.
STEP 1: Prepare the crumb topping by combining the gluten free flour, sugar, nuts, cinnamon and melted butter together in a medium bowl. Mix well, then place in the refrigerator while you prepare the cake batter.
STEP 2: Combine the oil and sugar in the bowl of a stand mixer. Beat on medium speed for 3 minutes.
STEP 3: Add the vanilla and eggs, beating for 1 minute after each addition.
STEP 4: Combine the gluten free flour, baking powder, baking soda, salt and spices. Stir well.
Add half of the dry ingredients to the wet ingredients, followed by half of the applesauce. Repeat with the remaining flour and applesauce.
STEP 5: Remove the bowl from the mixer and fold in the carrots.
STEP 6: Pour the carrot cake batter into your prepared cake pan.
STEP 7: Sprinkle the crumble topping over the top of the cake batter and bake.
Once baked, allow the cake to cool before adding the cream cheese glaze.
Storage
This cake is best kept in an airtight container, like a cake keeper, in the refrigerator. It should be good for 3-4 days if properly stored.
Recipe FAQs
Coffee cake doesn't usually contain any actual coffee. It gets its name from the fact that it is normally served with a cup of coffee.
Both coffee cake and crumb cake share the characteristics of being a frosting free cake that usually has a swirl or streusel topping. Crumb cake has a larger amount of crumb topping than coffee cake.
More Coffee Cake Recipes to Consider
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Carrot Cake Coffee Cake
Ingredients
Streusel Topping
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Light Brown Sugar
- ½ Cup Pecans roughly chopped
- 3 Tablespoon Vegan Butter melted
- ½ teaspoon Cinnamon
Cake
- 2 Cup Gluten Free 1-to-1 Flour Blend (296 grams) I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 1 Cup Light Brown Sugar packed
- ½ Cup Olive Oil
- 3 Eggs room temperature
- 1 teaspoon Vanilla
- ½ Cup Unsweetened Applesauce room temperature
- 2 Cup Carrots shredded, 2-3 large carrots
Glaze
- 2 ounces Vegan Cream Cheese
- ¾ Cup Powdered Sugar sifted
- 2 teaspoon Non Dairy Milk
- ½ teaspoon Vanilla
Instructions
For the streusel topping
- In a small bowl, combine all of the topping ingredients. Mix well. Chill in the refrigerator until ready to use.3 Tablespoon Vegan Butter, ½ teaspoon Cinnamon, ½ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Light Brown Sugar, ½ Cup Pecans
For the cake
- Preheat oven to 350 degrees. Line a 9" Spring-form pan with parchment paper on the bottom.
- In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Stir well and set aside.2 Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Cinnamon, ½ teaspoon Ginger, ¼ teaspoon Nutmeg, ½ teaspoon Salt
- Place the oil and brown sugar in a stand mixer and beat on medium speed for 2-3 minutes. Scrape down the bowl.½ Cup Olive Oil, 1 Cup Light Brown Sugar
- Add the eggs, one at a time, mixing about 60 seconds between each addition. Add the vanilla, mix for another 60 seconds. Scrape down the bowl.3 Eggs, 1 teaspoon Vanilla
- Turn the mixer to the lowest setting and slowly add half of the flour mixture followed by half of the applesauce. Repeat with the remaining flour and applesauce. Do not over mix - stop the mixer when there are still streaks of flour showing.½ Cup Unsweetened Applesauce
- Remove the bowl from the stand. Add in the carrots and fold together until incorporated.2 Cup Carrots
- Pour cake batter into prepared pan. Top with crumbles of the streusel topping.
- Bake in preheated oven for 50-60 minutes, until the top springs back when gently poked.
- Remove from oven and cool in the pan for 10 minutes. Then remove from the pan and continue to cool on wire rack. Wait until it's completely cooled, around 1 hour, before adding the glaze.
For the glaze
- Combine the cream cheese and powdered sugar in a small bowl. Using a fork to combine the two until they reach a thick paste consistency.2 ounces Vegan Cream Cheese, ¾ Cup Powdered Sugar
- Add the milk and the vanilla and stir well until smooth.2 teaspoon Non Dairy Milk, ½ teaspoon Vanilla
- Drizzle over the cooled cake.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Z says
All of her recipes are perfection and this was no exception. Next level delicious and easy to make! impressed non gf dinner party guests alike!
Thank you so much for the kind words! We love this cake too 🙂
nina belmont says
Can I add nuts and raisins to thos recipe?
Nina
Yes, for sure!
Hillary K says
I really enjoyed this cake! Exceeded my expectations!
Thanks so much, Hillary! 🙂 I'm glad you loved it.
Amanda says
This turned out amazing, better than I could imagine! Thank you!
That makes my day! 🙂 I'm so glad you liked it.