Carrot Cake Coffee Cake! A super easy batter loaded with shredded carrots, topped with a thick crumbly cinnamony streusel, and finished with a melty sweet honey butter.
Carrot Cake Coffee Cake
Please welcome into your life: Carrot Cake Coffee Cake.
Featured comment
Absolutely delicious and surprisingly easy to make. Definitely great for family get togethers otherwise you will eat the whole pan.
Emily
This recipe is a fan favorite for spring and was originally published in 2021. It is also part of this year’s Spring Bucket List! Find out more about the bucket list here.
I know it might be confusing – carrot cake, which is like vegetables meets cake, but also still cake, combined with coffee cake, which is also cake but the kind you can eat for breakfast and it will still be totally appropriate and, obviously, cakey?
But no need to be confused.
If you like a carrot cake that tastes just slightly cinnamony and teeters perfectly between springy and dense…
And you like a coffee cake that is loaded with a mega amount of streusel topping…
And you like cakes that look beautiful and taste even more beautiful with a proper shmear of honey butter…
HELLO! Meet your one true match. This one is for you.
In This Post: Everything You Need For Carrot Cake Coffee Cake
- Watch How to Make Carrot Cake Coffee Cake
- Ingredients for Carrot Cake Coffee Cake
- Make Carrot Cake Coffee Cake
- Carrot Cake Coffee Cake: Frequently Asked Questions
Prefer To Watch Instead Of Read?
Ingredients You’ll Need To Make This Spring Treat
This is different than a classic carrot cake recipe because of the incredible crumb topping that YOU NEED, but we have a pretty standard baking lineup ahead.
For the cake:
- carrots
- sugar
- butter
- eggs
- all-purpose flour
- baking soda
- cinnamon
- salt
For the streusel topping:
- more butter (yum!!)
- flour
- brown sugar
- cinnamon
- salt
Let’s Make Carrot Cake Coffee Cake
Here’s how we make it (IT’S VERY EASY).
- Pulse the carrots in a food processor. I hate grating things, especially carrots. I’m not even sorry. Put me on the record. I said it. So, I am not going to make you grate anything! Just run your peeled carrots through the food processor, and if you don’t have a food processor, what are you even doing? You need this post.
- Make your batter. Grab a large bowl and mix up a very simple batter with eggs, flour, sugar, cinnamon, and (wait for it) butter. BUTTER. Carrot cakes traditionally use vegetable oil. But newsflash: BUTTER IS DELICIOUS. So today we use butter. Obviously.
- Mix up your streusel layer. Bring all your streusel ingredients together in a small bowl and pulse things up until you get a pebble-like texture.
- Bake! Grease your pan or put some parchment paper in there. Now it gets baked under an aggressively thick layer of streusel. You can test the cake doneness by sticking a toothpick in the center. If the toothpick comes out clean, it’s good to go!
- Major YUM! Whatcha waiting for? Drizzle some honey butter on (or, like some readers have done, a layer of cream cheese frosting!) and let’s gooo!
And finally, THIS HAPPENS.
The crumbly topping is just barely crunchy, and the honey butter shmear gets melty-ish because it’s all still a little warm. You have a coffee in your other hand, and it might just be an excellent little afternoon spring hygge moment for you.
Carrot cake coffee cake! I’m telling ya.
Carrot Cake Coffee Cake: Frequently Asked Questions
What size pan do you recommend?
I used a 9-inch round cake pan, but an 8 or 9-inch square or smaller rectangular baking dish would also work.
How can I make the honey butter that goes on top?
It’s super easy! See recipe notes for exact instructions.
Should I use salted or unsalted butter?
Salted butter is best for this recipe!
How can I make this gluten-free?
We have not tested this recipe ourselves with a gluten-free flour alternative, but one reader used almond flour in place of it and said it worked well (however, they also reported that it did not bind together as well as regular flour). We’d probably recommend giving a 1:1 gluten-free flour a try instead as it will likely give you a closer result to the original!
Can I make this ahead of time?
Sure thing! We’d make this just a day ahead of time to make sure it’s still fresh and moist when you serve.
Could I make this with another alternative for butter?
One reader subbed vegetable oil in the cake and coconut oil on the topping and said it worked great! We’d expect a vegan butter to also work well.
Could you use an egg alternative?
While we haven’t tested this with flax or chia eggs, one reader did make this recipe with chia eggs and said it turned out wonderfully!
Carrot Cake Coffee Cake
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
Description
Carrot Cake Coffee Cake! A super easy batter loaded with shredded carrots, topped with a thick crumbly cinnamony streusel, and finished with a melty sweet honey butter.
Ingredients
Units
Scale
Carrot Cake Coffee Cake:
- 2 large carrots
- 3/4 cup granulated sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch of salt
Streusel Topping:
- 4 tablespoons butter, melted
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- pinch of salt
Instructions
- Prep: Preheat the oven to 350 degrees. Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.
- Cake Batter: Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.
- Streusel: Mix ingredients for the streusel until you get a texture that looks like pebbles (sometimes I use my hands to mix it all together).
- Bake: Spread batter into a greased 9-inch round baking pan (see FAQs). Sprinkle with streusel. Bake for 30 minutes until the center is just set. Top with honey butter if you’re extra (you are).
Notes
Honey Butter: Mix 1/4 cup very soft butter with 1/4 cup honey. Spread or dollop on warm slices of carrot cake coffee cake and die and go to heaven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: carrot cake coffee cake, coffee cake, carrot cake
More Springtime Treat Recipes
- Healthy Carrot Muffins (a naturally sweetened, easy-to-make snack!)
- The Best Carrot Cake Cupcakes with Cream Cheese Frosting (this frosting is EVERYTHING!)
- Spring Lemon Blueberry Bread (lemon and blueberries: a perfect match!)
- Pistachio Loaf (spring baking essential! nutty, moist, dense, and so delicious)
- Lemon Poppyseed Zucchini Bread (an olive oil-based bread perfect for breakfast, snack, or dessert!)
One More Thing!
This recipe is part of our yummy carrot recipes page. Check it out!
Time To Show You Off!
Tag @pinchofyum on Instagram for a chance to be featured
March 27, 2023
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
do you think this would work with almond flour in place of all-purpose flour?
Almond flour works a little differently than all-purpose and usually requires some tweaking of the recipe in order to make it work! I would use a gluten free flour instead, or try using almond flour for *some* of the flour, not all. Here’s a post that shows some examples of recipes that were tweaked with almond flour: https://blog.kingarthurflour.com/2017/03/20/baking-with-almond-flour/
I made this tonight with almond flour because I was out of all purpose and it was delicious. The almond flavor really complimented the rest of the flavors well. The only thing is that it didnt bind together as well as I’m sure it would have with the all purpose flour. Next time I might try half of each flour so I can still get the almond flavor but with a better texture.
This looks really good. I am going to try to make this tomorrow so it is ready for Easter. I think this would be good with a cream cheese frosting it with a maple syrup added to the cream cheese frosting.
Hi Lindsay
I’m about to make your carrot coffee cake but you don’t mention how much coffee to use.
Cheers
Debra
Hi Debra! No coffee in this recipe! 🙂
Debra: there isn’t actually coffee in a coffee cake – the name refers to a type of cake (usually with a streusal topping) that goes well with a cup of coffee, or is served at coffee/tea time :).
Outstanding recipe! Used all brown sugar, reduced it in the cake by half. Cut all butter by half and subbed 1/4 c homemade applesauce in the cake. Loved it so much that I made another to freeze.
I made this with part almond flour (1/4 c almond, 1:4 c oat flour, 1:2 c A/P) and reduced the sugar to 1/2 c. Was delish & held together beautifully. Using baby carrots so my estimation for ‘2 large carrots’ was probably off. Would love it if there was a measure of some kind-weight, or amount after grating?
I enjoy so many of Pinch of Yum’s recipes, thank you!
Made this for Easter brunch and it was a hit!! Thanks for the inspiration!
I needed more than 10 slices of cake, so I made two batches identically but poured one in a 9 x 9″ pan and the other in a 7 x 10″ pan. The 9 x 9 spring loaded pan did not rise as well or as high as the 7 x 10″ pan. Which puzzled me, but then made me think that the recipe did not call for baking powder or an acid. Both were delicious and as an inexperienced baker I was hesitant to alter this recipe that had almost 500 5-star reviews. Any thoughts on why the 9 x 9 spring-loaded batch did not rise as high as the other?
Looks yummy
Thoughts on making this gluten free, for those with celiac disease? 🤷♀️
I would use gluten free all purpose flour. Bob’s Red Mill and King Arthur’s Flour both have very good 1:1 replacement mixes. I have celiac as well so I totally feel you! Those flours have been a lifesaver for me, because you can just sub them into whatever recipe and make them GF!
I haven’t tried this with gluten free flour but I trust what Jocelyn said! 🙂
WHAT IS GOING ON THERE IS NO COFFEE IN THIS COFFEE CAKE?!
WHY AM I THE ONLY ONE TALKING ABOUT THIS?
DID ANYONE ACTUALLY MAKE IT?!!
LOL… I’m not sure if you’re being serious or facetious. But in case you’re actually an inexperienced baker who’s taking the recipe’s name literally: The name of this recipe indicates its most common use: it’s a classic, yummy cake with a crumbly sweet topping, traditionally served as an accompaniment to a nice cup of coffee. It’s not a cake made WITH coffee as an ingredient. Do you also think that toad-in-the-hole uses real toads, or that hummingbird cakes put real hummingbirds in the batter? LOL!
And by the way… Please,lower your all-caps!! In online etiquette, all-caps means you’re screaming at us, it’s called “flaming,” and it’s extremely rude!
.
Surprisingly, coffee cake with actual COFFEE as an ingredient is such a thing and is utterly delicious.
So, are you also implying that a lemon cake, or poppyseed cake would not contain those ingredients either.
In the UK, a coffee cake refers to the fact that there is actual coffee in the batter 🙂
Not at all surprisingly, words can have different meanings in different parts of the world. In the U.S., a “coffee cake” has a streusel top and is served with tea or coffee. This is a U.S.-based author using American English, and the term “coffee cake” in this context is not analogous to a lemon cake or poppyseed cake at all. It’s like teacakes: they’re not flavored with tea, but rather served with tea. It’s the same thing.
Not being from Minnesota or the US in general I never realized how racist the packaging for land o lakes butter is. When I saw it on your photos in today’s post I’m seriously disappointed that you would continue to promote a product that uses a racist stereotype of native Americans as their logo and that you are okay with that because their butter is the “best”. In this day and age it’s not okay to casually to include images like this without thought. By promoting these products you say you too are okay with institutionalized racism. I hope this comment provides a little food for thought with your carrot coffee cake.
Hi Michelle – your comment has inspired us to revisit these conversations with Land O’Lakes. I appreciate you bringing some important things to light here.
Lindsay – glad to hear you will be discussing this with Land O’ Lakes, and thank you for engaging in this conversation, even though Michelle’s comment was pretty rude in bringing up a good point. As a lifelong Minnesotan, I am actually shocked that I’ve never noticed the problematic nature of their logo?? I’m just so accustomed to seeing it I guess. After doing a little reading, it seems like they are using it a little less prominently lately, but curious to see where your conversations and their overall branding go in today’s climate of more awareness of the damage caused by cultural appropriation.
Hmmm….I did a little research and found this very interesting. https://www.washingtonpost.com/opinions/2020/04/29/my-ojibwe-father-drew-land-olakes-maiden-she-was-never-stereotype/
The honoring of the indigenous peoples of this land is almost non-existent. Therefore I am grateful to see the thoughtfulness behind the redesigned artwork to bring honor to the Ojibwe tribe in the Land O Lakes logo.
Can I sub coconut sugar for granulated sugar?
Yes, we think that’d work out okay!
I second what Michelle said. I totally cringed at the picture of the packaging. As a consumer we have a choice and more over a voice. It is important to make ourselves heard that such branding is no longer appropriate in 2019 and I appreciate Lindsay’s comment of “revisit these conversations with Land O’Lakes”. I’m sure it’s a tricky situation as a brand ambassador but Pinchofyum is such a force within the food blogger community, I hope you empower yourselves and the readers to push for something better.
Hi Remi and Michelle. I am curious as to why you said the logo is offensive. I am not from US and this is an innocent question.
I’m also curious as to why the butter packaging would be offensive. In the past, this is the traditional way Native American women dressed…I’m African American…but I’m not at all offended by the packaging of Aunt Jemima syrup. For empathy sake, I’m sorry you feel that way, but It’s really not that deep Michelle….
Do did you just use the blade attachment for the carrots or did you run them through the shredding disc attachment first? Thanks.
Hi, this recipie looks amazing! I totally would love to bake it for Easter this year, and was just wondering if there were any changes I could make to make the recipie alittle healthier.
I know using all whole wheat flour would severely change it, and the same with using liquid sweeteners such as honey and applesauce. Also is there anyway to make a crumb topping without butter? Thanks!
Think it’s ok to make ahead?
Oh, you have got to be kidding, Michelle… Please, feel free to use different butter if this particular brand offends you. This is a food blog. The author has chosen this product because she prefers the flavor of it for this particular recipe, not because she likes (or supports) the packaging!
To Lindsay – thank you for all your wonderful recipes and ideas! I love reading your blog! Please, continue to share your preferred products with us! Also, you are the nicest! Your reply to Michelle’s comment shows that you truly care about all your readers. I just wish they would be as nice to you as you are to them.
Totally agree, Penny. Everyone is entitled to their opinion, but Michelle, it is just noise when you voice it in an angry and disrespectful way.
Lindsay- Can’t tell you enough how I LOVE all of your recipes. My husband is celiac and LOVES carrot cake…i think this carrot coffee cake will be superb gluten free, as coffee cakes tend to be a bit more forgiving of the gluten free flour mixes!! Can’t wait to try it! Thank you for all that you do. Your heart is so sincere and your expertise in crafting recipes is amazing!
It is a blog use whatever butter you want. Everybody is offended lately. This is ridiculous already. The history of the Lakes is why the native american woman appears on the package. Thank you for the delicious recipes Lindsay!
HI Michelle, I found this link that can help you better understand the history of the image on the Land O’ Lakes products 🙂 https://vugradhistory.wordpress.com/2018/11/22/where-did-the-land-olakes-logo-come-from/
Julia Olson~ thanks for including that link. I read through that page, and found it very interesting. It very clearly discusses the intent of the company and the history of it and the product. If one understands the image in the context of the history and culture of the company and Minnesota, it becomes much more understandable. Notice I did not say politically correct. However, let’s all try to look at things in context before we jump to a conclusion. I think there is/was an attempt to honor Native Americans in this packaging decision, not denigrate them.
Very well said Jill Auldyn Curry. People can be so quick to make judgments without having all the facts.
Julia, thank u so much for the website that explained the Land O’Lake logo. I found it very educational. It’s still my favorite butter. I’ve been cooking and baking for over 50 years and it’s still my go to butter!
With all due respect ma’am, you owe the blogger an apology for taking her to task in public over your lack of research and overzealous knee-jerk reaction. If you had done an iota of said research before making this comment you’d see a fine example of why jumping to conclusions is generally something to avoid. Especially when doing so can harm the reputation of an innocent simply because you didn’t feel up to a 2 minute google search.
There is a reason the company isn’t taken to task for its logo in the same properly aggressive manner as others who (rightfully) should be. It’s unfortunate you chose to equate politically incorrect with racist and then emotions with facts.
I understand you wanting to make her aware of the packaging but did you really have to be so mean and presumptive in your language? I’m super liberal and agree with what you’re bringing to light but you could have been kinder in your message.
My heart skipped a beat when I read this and dropped with sadness with these comments. How is this racist?What is wrong with a Native American being on packaging? I take it as a compliment to the heritage of the product and see it as no way racist. Regardless….that has to do with the company, not with Lindsey. What about the baby on the Garber products? I’m sure we could find a way to say this is racist. Could we just try to be more gentle, kind with each other. Maybe I am the only one that does not understand this. Forgive me. Thanks!
I agree very insensitive to use land of lakes portraying a Native American from a earlier time.
Julia, you *do* know that a local Ojibwe artist drew the revamped depiction, right? And when he was approached by Land O’ Lakes to do the art, felt that it was important to create an open dialogue between non-Natives and Natives alike as a means of “fostering a sense of Indian pride” (his own words). Do some research before jumping on the PC bandwagon. 🙂
Please…don’t think Land O’Lakes products insult the Native American. U need to address the company that makes the butter and not people that use it! To much political correctness is just ridiculous.
Love pinch of yum
I am not from U.S.A as well. So I am not understanding the issue with the packaging of the butter. Am curious to know because I teach Sociology and we debate often on racism and institutional racism. I like to bring to attention real life scenarios to my students so they grasp the theory well.
Back to the recipe now, I love both carrot n coffee Cake and I can feel I’ll do this over Easter weekend because bunnies love carrots.
Will this work in a Bundt cake pan?
It could, but you’ll likely need to double the recipe since it looks like two 9-inch pans fit in a bundt pan.
I love carrot cake and I love coffee cake so I need to make this ASAP!!
Merger of my 2 favourite things. Genius, as usual. You are my most trusted source for internet recipes! Thank you!
I grew up on Coffee cake with the crumbs. But Carrot cake is delicious also with the icing on top. 🙂
This is genius! How has no one thought of this before?!
You are awesome and your recipes are delicious! Thanks for another great one Lindsay ; )
How would this work I’d made ahead? Any tips? I’d love to make it for Easter
Hi Trisha! Should be fine if you make it a day ahead. 🙂
Could this be made in a jelly roll pan? Would the recipe need to be doubled?
Hello! This looks perfect for Easter! Could a spring form pan be used here?
You could give it a try but there is the risk of leakage if you don’t have a high-quality springform pan! Definitely worth a try though.
I used a springform pan and it worked just fine!
So good! I can’t eat dairy at the moment, so I subbed veg oil in the cake and coconut oil on the topping (and added walnuts) and had to force myself to stop eating it. Kid approved as well!
I love butter when I can eat it, but have to agree with the pp re: the land o’Lakes logo. We know better and this should be addressed.
I am so glad to hear you tried this with oil. I can’t eat dairy either but I really want to make this recipe! Looks yummy Michelle.
You mentioned the saltiness of the butter. Did you use salted butter? I can’t wait to try this. This is carrot cake upgrade!!!!!
This looks amazing! You and your team are the hardest working bloggers on the planet – posting delicious new recipes daily. I don’t know how you keep up the pace, but I’m so glad you do…….
I used unsalted butter but bumped up the salt to a heaping 1/4 teaspoon in the batter. Worked great!
Jacqueline
Don’t you think salted butter might be high in Cholesterol?
Yep! Salted!
Wow. Came here to say that I actually made this today and it turned out great! My mother-in-law is coming to visit and as soon as I saw it I knew she’d love it and it looked so easy! It WAS easy which, for a non-baker like me is important. I used an 8-inch pan instead
Made this today as my mother-in-law is coming to visit and I thought she’d love it. I think it turned out great and can’t wait to dig in when she gets here! It was super-easy to make which is important for a non-baker like me! I used an 8-inch springform pan. I think an 8-inch works better than a 9-inch. The cake seemed like it would be a little too much like a disc in a 9-inch. Now, I avoid making comments on controversial subjects like crazy because it’s a no-win. However, I have YET to hear of any native Americans protesting or taking offense to the Land O’Lakes packaging.
Did you use the shredder disc or did you just process up the carrots? I was already planning to buy a food processor this week and now I know what my first recipe will be.
Just processed them up! Enjoy!
I hand-grated them because I was too lazy to dig out my food processor. (sure… not too lazy to hand-grate for 10 minutes…. eye roll) Next time, I will definitely get out the food processor!
Me too!
I think this will be perfect for Easter breakfast before church! Can’t wait to try it!
I’d like to try to make these as muffins. Do you think I’d need to change the baking time or anything?
Yep! I’d recommend reducing it by half to start and then checking them as-needed until they’re baked through.
THIS IS GOOD! Made it this morning, having a hard time not eating the whole damn thing.
Glad you enjoyed it! 🙂
Hey Lindsay, I’ve followed u 4 years & am trying 2 keep following u, but as a VEGAN, I must state again that 2 promote the use of dairy (which the human body cannot use) & eggs, which do more harm than good, especially when male chicks r ground up alive bc they have no use in producing eggs…is something I take offense to. We have dairy bc calves do not…most become VEAL, so that we can have dairy. Of course Land O’ Lakes sponsored this. It is called, “the mighty dollar.” PLEASE everyone, take an honest look @ what’s on your plate.
Holy Buckets this looks fantastic! I will be making it….might reduce the amount of butter…..if that does not alter things significantly. Thanks for sharing this recipe.
Most people are not vegan and I take offense to people shoving their ideologies at other people. If you do not like seeing recipes that are not vegan there are many sites that only have plant based recipes.
Holy Moly!! Those of you with all your non-food comments about everything else is ridiculous! There’s a time and place for everything and I find, these days, people make sure to have negative comments or bring their non-food comment to light! Can’t a website, commercial, and more importantly TV award shows just do what they are supposed to do without all this political crap and whatnots!!! People want to read and watch shows and not listen to political crap, including me!!! And when we address the Land O’ Lakes packaging, I do have a thing to say—I am of the Laguna Pueblo heritage and I take no offense to the packaging. Lindsay, your recipes, photos, and blog are TOP NOTCH!!! You keep doing what we, all of us who appreciate you and your website and read about your recipes for RECIPES look forward to many more of them. Come on people, put things in their right perspective; if you want to voice your opinion, that’s fine, but there are MANY websites where you can voice your opinion, but on a food blog!!!! Sorry for this comment but I couldn’t keep quiet after reading so many non-food comments. You all have a good day—happy cooking and baking!!!!!!
So, it’s peachy for you since you really really needed to get your opinion out there, but the rest should just be quiet?
That’s balanced. Totally reasonable.
:::: eyeroll :::: Ruthie, I’ve been vegetarian probably longer than you’ve been on this planet: for 52 years so far! But unlike you, I don’t shove my dietary choices or my lifestyle down other people’s throats inappropriately, in a venue that isn’t about vegetarianism/veganism. It’s about cooking and baking! You lecturing us readers is one sure way to backfire and turn people off. People don’t appreciate being aggressively lectured by fanatics and proselytes who assume they know more than us. If someone in my real life asks me for information about diet or health, I’ll provide it, but onky if asked to. With humor and neutrality… and I keep it simple, without the negative graphics, emotional pressure, no lectures from a pulpit, and only as much as they ask for. There is nothing as irritating as a convert, whether it’s a religious proselyte who thinks it’s their job to “save” me, someone who has quit tobacco or alcohol… or a vegan fanatic. I’m sincerely, truly glad you’ve found a lifestyle that you’re happy with, but puhleeze… stop lecturing other people. This isn’t the PETA website, and I’ve looked a a ton of really good vegan websites you’d enjoy. You can “catch more flies with sugar than salt,” and being heavy-handed here is inappropriate. I hope that some day you’ll understand. And by the way, to think you’re utterly avoiding animal products and remaining carbon-neutral and use no plastics, in our country, is impossible and hypocritical. Keep it to yourself, show a little respect for people you’ve never even met. You can substitute vegan fats and binders to adapt this recipe for your own kitchen. There are experienced cooks online who can help. But don’t tell others what to eat or how to live. We’re all students and seekers. Be grateful you live in a country where we all have the luxury of being able to choose what we want to cook, with abundance at grocery stores, and where food is a democratic choice. Don’t lecture. All you’ll do is turn people off.
I can’t believe what I’m reading here: politics, pressure to stop eating some foods, or to avoid brand names, lectures about dietary restrictions… I just wanted to look at her coffee cake recipe because Huff Post said today that it was one of the 2023 winners! As an experienced baker, I can use substitutes and additions without lecturing anyone else. Privately, quietly.
I’d like to add that it’s to Lindsay’s credit that she publishes all the posts. I just wanted to compare her recipe with mine, which has always been a little boring. This isn’t the place for someone to “sneak in under the radar” to try and convert anyone to anything, no matter how passionate you feel… other than Lindsay convincing me that this recipe may actually be an improvement on my old one! I’m gonna try it!
Well done, Lindsay, and congrats on being in the Top 20!
Thanks for submitting this lovely recipe. I am a non-baker who bakes for our church and I look for highly rated recipes and read the comments to help me choose. I am so sorry for you and myself for having to wade through so many off subject, off-baking topic comments. There must be something in the air. And thanks to the folks that did bake the cake and left reviews that were helpful. You guys have convinced me to give yummy recipe a try.
Humans use many of the components in dairy. If you are striving to gain more followers of the vegan way of eating, I suggest you start with eliminating false statements that can be easily debunked.
People tend to tune out when the first words they hear are found to be untruthful. And even small children are aware that vitamin D and calcium are basic building blocks of mammals.
Lastly, there is no consequence if something offends. It literally makes no difference. No one cares. Why go to a blog page where the blogger is not insulting vegans just to insult them because you’re offended or some random thing that has nothing to do with the blogger? Go find a blogger who claims to be vegan but still eats jello and “educate” them. That’d be fun, right?
👍
Exactly! 🙂
I never comment on stuff like this but after reading Ruth’s comment I just have to say – shut it Ruth. No one w and a sermon from you about the virtues of veganism. If you want to be vegan, good for you. But don’t come on people’s blogs and preach about it.
I made this earlier in the evening and just sliced into it. It is so delicious! I used half whole wheat flour and unsalted butter. I also added about 1/4 cup of chopped walnuts into my streusel. I’ll be making the honey butter for leftovers tomorrow 😉 This recipe is definitely a keeper, thank you Lindsay!!
I made this cake tonight and it is fine, but not exceptional. I would add extra things eg nuts to give a more varied texture if I make this again. I reduced the sugar in the cake to 1/2 cup, which was plenty. Thank you for including the nutrition profile as it is most important for ‘treats’.
Your recipes are just AMAZING! I made it last night and it was great! Thank you
Hi! Wondering how this would hold up if I made it 2 days ahead (going to be traveling out of town for Easter and want to make it ahead). I know sometimes things with streusel don’t keep very well as the streusel can get a little “soggy” and lose its crunch – Lindsay can you speak to how this held up over a few days?
Thanks! Looking forward to trying this one 🙂
Hi Stephanie! It’ll lost it’s crunchiness a little – but we’d just be sure to let it cool completely before covering it.
Would love to know if you think any vegan substitutes could be used here? This looks too frickin good and I want/need to make it.
I’ve been looking for healthier desserts and this sure fits the bill! I’ll definitely try this over the long Easter weekend.
xo Ros
15g of fat isn’t all that healthy but it does look good!