The Easy Carrot Coffee Cake I Make All Spring Long

Instructions

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1. 1 Line a 9x9-inch baking pan with a long piece of parchment paper, with extra hanging over the ends to form a sling. Grease the parchment with nonstick cooking spray and set aside.
2. 2 In a medium bowl, stir together the flour, walnuts (if using), brown sugar, demerara sugar, and cinnamon. Pour in the melted butter and use a rubber spatula to mix the ingredients together until crumbs form. Set aside.
3. 3 Finely grate 1 tablespoon zest from the orange, then juice the orange and measure 1/4 cup juice, setting the juice aside. In a large bowl, combine the brown sugar, granulated sugar, and orange zest. Using your fingers, rub the sugars with the zest to release the aroma and oil and break up any lumps of brown sugar.
4. 4 Pour the cooled melted butter into the sugar mixture and whisk until combined. Add the eggs, vanilla, cinnamon, ginger, baking soda, baking powder, and salt and whisk until well combined and smooth. Whisk in the yogurt and reserved orange juice. Add the flour and use a rubber spatula to mix the batter until halfway combined. Add the shredded carrots and continue mixing just until the batter is evenly combined and no dry pockets of flour remain.
5. 5 Scrape half of the batter (about 2 cups) into the prepared pan and spread it into an even layer. Sprinkle evenly with half of the streusel mixture. Dollop over the remaining half of the cake batter and evenly spread it to the edges of the pan using the spatula or a spoon. Finish the top with the remaining streusel.
6. 6 Bake the cake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let it cool in the pan for 30 minutes before using the parchment paper to transfer the cake to a wire rack. Serve warm or cool completely. Store leftover carrot coffee cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This cake is a delicious freezer-friendly recipe and keeps well in the freezer for up to 1 month. When ready to serve, let the cake thaw at room temperature, then microwave for 20 seconds and serve. Love the recipe? Leave us stars and a comment below!