Carrot Raisin Coffee Cake
Servings: 12 -16 servings
Ingredients
Cake
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 ½ cups shredded carrots about 3
- 1 cup raisins
Crumb Topping
- ½ cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
- 3 tablespoons butter melted
Icing
- 1 tablespoon cream cheese softened
- 1 tablespoon milk
- 1 cup powdered sugar
Instructions
- Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
- Prepare crumb topping and set aside.
- In a small bowl, whisk together whole wheat pastry flour, flour, cinnamon, pumpkin pie spice, baking powder and salt and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk and mix until blended. Add flour mixture and mix just until combined. Stir in carrots and raisins.
- Spread batter evenly into prepared pan. Sprinkle with crumb topping.
- Bake at 350º for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving.
- Crumb Topping
- In a small bowl, combine sugar, flour, cinnamon, and butter. Mix until mixture is crumbly.
- Icing
- Whisk together cream cheese and milk.
- Add powdered sugar and beat until smooth to create a thin glaze. Add more milk or powdered sugar if necessary.
Notes
*Pumpkin Pie Spice substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.