Ingredients for Carrot Coffee Cake With Poppy Seed Streusel
- 2 cups grated carrots
- White Flour
- Ground Cinnamon
- Ground Nutmeg
- Ground Cardamom
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- Canola Oil
- 2 tablespoons poppy seeds
- 1 cup sour cream
- Poppy Seed
- Butter
- Walnuts
- Brown Sugar
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How to Make Carrot Coffee Cake With Poppy Seed Streusel
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- In a food processor, grind 2 cups grated carrots for 1-2 minutes, until almost a puree. Transfer to a small bowl and set aside.
- In the same food processor, grind the streusel ingredients (see below) for 1 minute until crumbly. Set aside.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cardamom, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 3 large eggs, 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, the ground carrots, 2 tablespoons poppy seeds, and 1 cup sour cream.
- Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
- Pour half of the batter into the prepared pan.
- Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter over the streusel.
- Top with the remaining streusel, ensuring even coverage.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting onto a serving plate.
- Serve at room temperature and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
92g
Fat
22g
Carbs
15g
