Carrot Coffee Cake With Poppy Seed Streusel Recipes

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CARROT COFFEE CAKE WITH POPPY SEED STREUSEL



Carrot Coffee Cake With Poppy Seed Streusel image

It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian

Provided by Sharon123

Categories     Breads

Time 1h15m

Yield 12-16 slices

Number Of Ingredients 19

3 large carrots, peeled and chopped (about 3/4 pound)
2 cups white flour, plus
3 tablespoons white flour
1 1/2-2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3/4-1 cup sugar
2/3 cup canola oil or 2/3 cup corn oil
2 tablespoons poppy seeds
1/4 cup sour cream
1/2 cup poppy seed
2 tablespoons butter, softened, plus some for greasing the pan
1 1/2 cups walnuts
1/2 cup brown sugar, lightly packed
3 tablespoons white flour

Steps:

  • Preheat oven to 350*F. Grease a Bundt or tube pan.
  • In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
  • Grind the streusel ingredients in the food processor for 1 minute.
  • In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
  • Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!

Nutrition Facts : Calories 473.1, Fat 29.5, SaturatedFat 4.5, Cholesterol 69.6, Sodium 421.4, Carbohydrate 46.8, Fiber 3.8, Sugar 23.1, Protein 8.5

CARROT COFFEE CAKE



Carrot Coffee Cake image

This is another coffee cake recipe from Bonnie Stern's cooking school in Toronto. I like it plain but you could frost it with cream cheese icing!

Provided by CountryLady

Categories     Breads

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 12

4 eggs
1 1/2 cups brown sugar
3/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch allspice
2 cups finely grated carrots (packed)
3/4 cup raisins or 3/4 cup chopped nuts (or mixture)
3/4 cup crushed pineapple, drained

Steps:

  • Beat eggs with sugar in a large bowl until very light.
  • Beat in oil.
  • In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
  • Stir flour mixture into egg mixture just until combined.
  • Stir in carrots, raisins& pineapple.
  • Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
  • Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
  • Cool for 10 minutes before removing from the pan.

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