Jump to Recipe Sweet and moist, with lots of warm spices, a cinnamon crumb topping, and a “cream cheese” icing, this carrot cake coffee cake is sure to become a favorite! It’s perfect for serving to guests or making ahead of time as a grab and go breakfast. It’s gluten-free, dairy-free, paleo, and family approved!
Coffee cake of any kind is way up there with my most favorite things to bake. I have such fond memories of coffee cake from childhood and that cinnamon crumb topping is just about the best thing, ever.
Since I know I’m not alone in my love for coffee cake, I make sure I have pretty much every seasonal version you can think of, made paleo, of course!
Since we’re heading toward spring (fast, I hope!) I figured it was the perfect time to break out the carrots and make some incredibly moist, sweetly spiced carrot cake coffee cake. Complete with crumb topping AND a dairy-free “cream cheese” icing!
I followed a similar formula that works for most of my coffee cakes and the recipe did not disappoint! The cake part is dense and moist, without being overly so. It has lots of flavor too since I’m not at all shy with the warm spices.
And, even though it’s on the denser side, the cake still has a tender quality to it that makes it seriously irresistible. But just you wait – the toppings make it even better.
The crumb topping itself can be made dairy-free with coconut oil, OR with ghee, or grass-fed butter if you prefer.
As long as the coconut oil, butter, or ghee is chilled before making the topping and remains chilled prior to baking, you’ll get that delicious crumb that’s seriously addicting!
Coconut oil will “melt” the most – so keep this in mind. Even still, you’ll definitely get a crumb topping (not a melted one) even if you use the coconut oil.
Ah – the icing. Now I DO say the icing is optional in this recipe, simply because I get that it’s an extra couple of steps and the coffee cake is delicious without it. BUT, if you really want to go all out, this paleo “cream cheese” maple cashew icing is really a must!
Since it’s a small batch (because it’s a drizzle rather than a frosting) I made it in my NutriBullet in under a minute and it came out drizzly-smooth and perfect. Plus, you don’t even have to soak the cashews beforehand – just blend and go!
This cake is not only one of my favorites, but my family loves it too. Which is significant, actually, because it’s tough to get a consensus on most of my recipes!
Especially from those picky kiddos. This one, I can happily say, is a winner. Most likely because of the cinnamon crumb topping and icing, but honestly that’s why I love it too.
I hope you’re ready for Spring (duh!) and this incredible paleo carrot cake coffee cake. Get those carrots shredded and grab your ingredients because it’s time to start!
Carrot Cake Coffee Cake {Paleo, GF, DF}
Carrot Cake Coffee Cake {Paleo, GF, DF}
Sweet and moist, with lots of cinnamon crumb topping, this paleo carrot cake coffee cake is sure to become a favorite! It’s perfect for serving to guests or making ahead of time as a grab and go breakfast. Prep Time: 30 minutesCook Time: 30 minutescooling time: 15 minsTotal Time: 1 hourCourse:Baking/DessertCuisine:dairy-free, Gluten-free, PaleoServings: 9 
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Ingredients
Crumb Topping:
3/4cupblanched almond flour1/3cupmaple sugarcoconut sugar, or a mix1 1/2tspground cinnamon1/4cuporganic coconut oilrefined, solid, or ghee, or grass-fed butter, cold and cut into pieces
Cake:
2cupsblanched almond flour1/3cuptapioca flouror arrowroot1/2tspbaking soda1/4tspsea salt1Tbspground cinnamon1/2tspginger1/4tspnutmeg3largeeggsroom temp1/4cupcoconut milkfull fat or light1Tbsplemon juice1/4cuporganic coconut oilrefined, melted and cooled to almost room temp2/3cupmaple sugarcoconut sugar, or a combination (I used 1/3 + 1/3)*1tsppure vanilla extract2cupsshredded carrotssqueezed dry with paper towels
Optional “Cream Cheese” Icing
1/2cupcashews3Tbspcoconut milkI used light3Tbsppure maple syrup2tsplemon juice1/2tsppure vanilla extract
Optional Toppings:
Chopped walnuts or pecans
Instructions
Prepare the Crumb Topping First:
Place all ingredients in a bowl and combine using a fork or pastry blender until a coarse crumbly mixture forms. Place in the fridge until ready to use.
For the Cake:
Preheat your oven to 350 degrees F and line an 8″ square baking pan with parchment paper.
In a medium bowl, combine the almond flour, tapioca, baking soda, salt and spices, set aside.In a separate large bowl, whisk together the eggs, coconut milk, lemon juice, sugar, coconut oil and vanilla until very smooth. Stir the dry ingredients into the wet using a spoon or spatula until well combined. Fold in carrots until evenly distributed.Transfer batter to the prepared cake pan scraping the sides of the bowl to get it all – the batter will be somewhat thick. Spread it out evenly in the pan, then sprinkle the crumb topping all over evenly.Bake in the preheated oven for 30-35 minutes or until toothpick inserted near the center of the cake comes out clean, or with a dry crumb. Top will be golden brown, or darker if coconut sugar was used.Allow cake to cool on a wire rack about 20 mins, meanwhile, prepare the icing, if using.
For The Icing:
In a small blender or food processor (I used a Ninja) blend all ingredients until a smooth, drizzly texture forms. Once cake is partially cooled, drizzle all over the top.Store remaining icing in an airtight container in the refrigerator for up to 1 week. It will firm when chilled, you can warm it slightly for a drizzly consistency.
Recipe Notes
*Using all coconut sugar will make the cake appear darker in color.
**Nutrition is calculated without the icing.
Nutrition
Calories: 379kcalCarbohydrates: 18gProtein: 10gFat: 32gSaturated Fat: 13gCholesterol: 70mgSodium: 182mgPotassium: 136mgFiber: 5gSugar: 5gVitamin A: 4855IUVitamin C: 2.3mgCalcium: 108mgIron: 2.1mg
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Want More Paleo Coffee Cake Recipes? Try One of These!
Classic Cinnamon Crumb Coffee Cake
Orange Pecan Coffee Cake
Cranberry Orange Coffee Cake
Lemon Curd Crumb Cake
Apple Crumb Coffee Cake
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