product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
Skip main navigation

Super-Moist Carrot-Almond Coffee Cake

Serves 16
Time 1 hr 30 min
Tucked away in a versatile cake, shredded carrots and parsnips are the secret to keeping this rich treat dense and moist, without being decadent.
Special Diets:
Ingredients
  • 1/2 cup canola oil, divided, plus more for the pan
  • 3 cups grated carrots or parsnips (or a combination), divided
  • 1 3/4 cup almond flour, divided
  • 1 1/4 cup all-purpose flour, divided
  • 1 cup light brown sugar, divided
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup light sour cream
  • 1 teaspoon pure vanilla extract
  • 3 eggs
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F.

Oil an 8x8-inch pan and line the bottom with parchment paper.

In a medium bowl, make the crumb topping by combining 1 cup of the carrots, 1/4 cup of the almond flour, 1/4 cup of the all-purpose flour, 1/4 of the cup sugar and 1 tablespoon of the oil; set aside.

In a large bowl, whisk together remaining 1 1/2 cups almond flour and 1 cup all-purpose flour, baking powder, baking soda and salt.

In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil.

Add flour mixture to the large bowl and whisk again until incorporated; fold in remaining 2 cups carrots.

Transfer to the prepared pan and scatter crumb topping over the top.

Bake until cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.

Set aside to let cool until warm, then transfer to a plate, discarding parchment paper. Cut into squares or wedges and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1/2 cup canola oil, divided, plus more for the pan
  • 3 cups grated carrots or parsnips (or a combination), divided
  • 1 3/4 cup almond flour, divided
  • 1 1/4 cup all-purpose flour, divided
  • 1 cup light brown sugar, divided
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup light sour cream
  • 1 teaspoon pure vanilla extract
  • 3 eggs
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.