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Streusel-topped Carrot Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Streusel-topped Carrot Cake.

Ingredients

  • FOR THE STREUSEL:
  • ⅓ cups All-purpose Flour
  • ¼ cups Granulate Sugar
  • ¼ cups Light Brown Sugar
  • ⅛ teaspoons Salt
  • ¼ teaspoons Ground Cinnamon
  • ¼ teaspoons Nutmeg
  • ¾ cups Walnuts, Coarsely Chopped (optional)
  • 6 Tablespoons Unsalted Butter, Chilled, Into Cubes
  • FOR THE CAKE:
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1-½ teaspoon Salt
  • ¾ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Allspice
  • ¾ teaspoons Ground Ginger
  • ¼ cups Vegetable Oil
  • 3 whole Eggs
  • 1-½ cup Granulated Sugar
  • 1 whole Orange, Zested
  • 3 cups Carrots, Peeled And Coarsely Grated
  • ½ cups Walnuts, Finely Chopped (optional)

Preparation

For the streusel:
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.

For the cake:
Preheat oven to 350ºF. 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).

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.

(Recipe from the Bluestem Cookbook.)

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Profile photo of Empty Nest Baking

Empty Nest Baking on 10.2.2015

Brilliant! First time i’ve made a cake which turned out so successfully for the first time. I’m on the look out for heart healthy bakes and the cake part of this recipe worked for me (next time going to try and substitute ripe bananas or applesauce for the sugar). I love my spicy cakes even spicier so in addition i added grated nutmeg, powdered clove, doubled all other listed spices and the flavour was outstanding..had to stop my husband from scarfing the lot! Baked it in a smaller pan at lower temperature for about 20 minutes longer..did half with topping. Needless to say husband loved the topping version but until i find a heart healthy version of that (will sub something for the butter and cut back on the sugar but add oats next time i think). But a really gorgeous cake. Highly recommended.

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