As the weather cools, there's something irresistibly comforting about baking a carrot cake, especially one that promises a delightful crunch with its cinnamon crumble topping. This recipe elevates the classic carrot cake with the addition of a crispy, crumbly layer that perfectly complements the moist and fluffy interior, packed with the goodness of fresh carrots, walnuts, and a hint of cinnamon. It's a perfect blend of textures and flavors that will make this cake a favorite in your recipe collection.
Why You'll Love This
The unique combination of a moist carrot cake with a crunchy cinnamon crumble topping brings a new dimension to a beloved classic. The crumble adds a delightful texture contrast, making each bite a balanced mix of soft and crispy. Plus, the aroma of cinnamon and baking cake that will fill your kitchen is an added bonus that brings warmth and coziness to any home.
Perfect Occasion
This cake is ideal for autumn gatherings, Thanksgiving, or any occasion when you crave the comforting flavors of carrot and cinnamon. It's also a great option for weekend baking projects that the whole family can enjoy, serving as a delicious treat that pairs wonderfully with a cup of tea or coffee.
Decoration Tips
For a simple yet beautiful presentation, sprinkle powdered sugar over the cooled cake. If you're serving this cake at a special occasion, consider adorning it with a light glaze or frosting and top with whole or chopped walnuts for an extra crunch. Edible flowers can also add a splash of color and elegance to this rustic cake.
Ingredients:
- For the Cake:
- 4 eggs
- 1¼ cups granulated sugar
- 1 cup vegetable oil
- ¼ cup milk
- 1 cup finely grated carrot (about 2 medium carrots)
- Just under 1 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 packet vanilla extract
- 1 packet baking powder
- 2½ cups all-purpose flour
- For the Crumble Topping:
- 3.2 oz cold butter
- Just under ½ cup granulated sugar
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 packet vanilla extract
Instructions:
- Preheat your oven to 338°F (170°C) and prepare a 11-inch springform pan with parchment paper and greased sides.
- Beat eggs and sugar until pale and fluffy. Mix in oil and milk. Sift in flour, cinnamon, baking powder, and vanilla, and mix until just combined. Fold in grated carrot and walnuts.
- Pour the batter into the prepared pan.
- For the crumble, mix cold butter, sugar, flour, cinnamon, and vanilla until the mixture resembles coarse crumbs. Sprinkle this evenly over the cake batter, pressing down lightly.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Let the cake cool before serving. Optionally, adjust the sweetness of the crumble to taste.
Enjoy this beautifully balanced carrot cake with its delightful cinnamon crumble topping, sure to become a sought-after recipe for cozy nights in and special occasions alike.