Streusel-Topped Carrot Cake
- FOR THE STREUSEL:
- 1/3 cups All-purpose Flour
- 1/4 cups Granulate Sugar
- 1/4 cups Light Brown Sugar
- 1/8 teaspoons Salt
- 1/4 teaspoons Ground Cinnamon
- 1/4 teaspoons Nutmeg
- 3/4 cups Walnuts, Coarsely Chopped (optional)
- 6 Tablespoons Unsalted Butter, Chilled, Into Cubes
- FOR THE CAKE:
- 1-1/2 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1-1/2 teaspoon Salt
- 3/4 teaspoons Ground Cinnamon
- 1/4 teaspoons Ground Allspice
- 3/4 teaspoons Ground Ginger
- 1/4 cups Vegetable Oil
- 3 whole Eggs
- 1-1/2 cup Granulated Sugar
- 1 whole Orange, Zested
- 3 cups Carrots, Peeled And Coarsely Grated
- 1/2 cups Walnuts, Finely Chopped (optional)
- 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 350u0b0F. 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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Taken from tastykitchen.com/recipes/desserts/streusel-topped-carrot-cake/ (may not work)