Easy Carrot Coffee Cake

Ingredients

• 2½ cups cake flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 3 medium carrots grated (approximately 1½ cups grated)
• ¾ cup sugar
• ½ cup brown sugar (lightly packed)
• 3 large eggs
• ½ cup greek yogurt (or plain regular yogurt)
• ¼ cup milk (whole or 2%)
• ¾ cup vegetable oil or light olive oil or melted butter ((I use corn oil))
• ½ cup brown sugar
• 2 tablespoons flour
• 2 teaspoons cinnamon
• 2 tablespoons butter ((softened))
• ¾ cup chopped nuts ((walnuts, hazelnuts or pecans))

Steps

1. 1

   Pre-heat oven to 350 F (180 C), grease and flour a 10 inch bundt (tube pan) or a 9 inch round cake pan.

2. 2

   In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, salt and shredded carrots.

3. 3

   In a medium bowl beat on medium speed the sugars, eggs, yogurt and milk until combined (1-2 minutes) then add the oil and beat until smooth (approximately one minute).

4. 4

   Then pour the creamed mixture into the dry mixture and stir (do not beat) to combine (stir 18 times, do not over stir).

5. 5

   Spoon ⅓ of the batter into the prepared pan and top with ⅓ the streusel topping then add the remaining batter and streusel. Bake for 45 minutes then reduce heat to 325 F (165 C), continue to bake for approximately 15 minutes or until tooth pick comes out clean.  Let cool completely before serving.  Enjoy!

6. 6

   In a medium bowl combine brown sugar, flour, cinnamon cut in butter until crumbly then stir in the chopped nuts.