Streusel-Topped Carrot Cake Recipe

Name: Streusel-Topped Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STREUSEL:; 1/3 cups All-purpose Flour; 1/4 cups Granulate Sugar; 1/4 cups Light Brown Sugar; 1/8 teaspoons Salt; 1/4 teaspoons Ground Cinnamon; 1/4 teaspoons Nutmeg; 3/4 cups Walnuts, Coarsely Chopped (optional); 6 Tablespoons Unsalted Butter, Chilled, Into Cubes; FOR THE CAKE:; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1-1/2 teaspoon Salt; 3/4 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Allspice; 3/4 teaspoons Ground Ginger; 1/4 cups Vegetable Oil; 3 whole Eggs; 1-1/2 cup Granulated Sugar; 1 whole Orange, Zested; 3 cups Carrots, Peeled And Coarsely Grated; 1/2 cups Walnuts, Finely Chopped (optional)

Servings: persons

FOR THE STREUSEL:
1/3 cups All-purpose Flour
1/4 cups Granulate Sugar
1/4 cups Light Brown Sugar
1/8 teaspoons Salt
1/4 teaspoons Ground Cinnamon
1/4 teaspoons Nutmeg
3/4 cups Walnuts, Coarsely Chopped (optional)
6 Tablespoons Unsalted Butter, Chilled, Into Cubes
FOR THE CAKE:
1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
1-1/2 teaspoon Salt
3/4 teaspoons Ground Cinnamon
1/4 teaspoons Ground Allspice
3/4 teaspoons Ground Ginger
1/4 cups Vegetable Oil
3 whole Eggs
1-1/2 cup Granulated Sugar
1 whole Orange, Zested
3 cups Carrots, Peeled And Coarsely Grated
1/2 cups Walnuts, Finely Chopped (optional)

1
For the streusel:
2
In a large bowl or a food processor, combine the flour, sugars, salt, cinnamon, nutmeg, and walnuts (if using). Pulse in the processor for a couple of seconds and then add the cold butter. Mix until the ingredients form pea-size crumbles. Cover and refrigerate the streusel while you make the cake.
3
For the cake:
4
Preheat oven to 350u00b0F. Butter a 9-inch round. In a small bowl, sift together flour, baking powder, salt, cinnamon, allspice, and ginger. In another bowl of stand mixer fitted with a paddle attachment, mix the oil, eggs, sugar, and orange zest for approximately 2 minutes. Add dry ingredients in thirds, making sure that they are well incorporated. Fold in the grated carrots and walnuts (if using).
5
Transfer batter to prepared round. Bake for 30 minutes to 35 minutes. Remove from oven, spread the top with cold streusel, return to oven, and bake for 10 to 15 minutes more. When the cake is finished, remove from oven and let stand for 10 minutes to cool. Serve a slice with whipped cream on top.
6
(Recipe from the Bluestem Cookbook.)

1045

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE STREUSEL:, 1/3 cups All-purpose Flour, 1/4 cups Granulate Sugar, 1/4 cups Light Brown Sugar, and more.

Yes, Streusel-Topped Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Streusel-Topped Carrot Cake

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