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Carrot Cake with Streusel Topping

Carrot Cake, sliced.jpeg

Carrot Cake with Streusel Topping is a spiced, sweet quick loaf with beautiful autumn tones. The brown sugar, cinnamon, nutmeg and ginger create a warm and moist taste. I like the streusel topping better than the traditional cream cheese frosting. The streusel is not too sugary but adds a satisfying wholesome, sweetness that makes a perfect after dinner dessert or a wonderful start of the day breakfast. Tuck a muffin into the lunch bag or save one for an afternoon snack. Make extra and freeze. These Carrot Cakes are great thank you’s for family, friends and of course your favorite teachers! Tuck a recipe in with the gifts, so the recipients will know what all the ingredients and be able to make some themselves!

Foodie Lit

A Torchh in hhis heart.jpg

Anna Belfrage's A Torch in His Heart is a passionate love story. Anna told me, “I was thinking that if Jason had waited fifty lives for Helle – lives where he’d searched the world for her—he’d have quite the pent-up need to make her his, claim her forever. Turns out he did…. how better to celebrate life than to give in to passion?”


Reincarnated over and over for 3,000 years, Helle and Jason and their enemy Sam, are now reborn in the same place and time. They work in modern London, but the ancient lives seep through.  Now it is time to end the battle. 

Carrot Cake with Streusel Topping


Streusel Topping


1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/4 cup all-purpose flour

1/4 cup quick oats

1/4 cup butter, softened

Carrot Cake

3 eggs

2 cups brown sugar

1 cup vegetable oil

2 cups grated carrots

3 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1 cup pecans, finely chopped


  1. Streusel: Mix dry ingredients. Cream butter with mixture. Set aside.

  2. Spray oil onto two 9”x 5” x3” loaf pans or pan of choice. Preheat oven to 350 F.

  3. In a medium size bowl, beat eggs.  Add sugar, oil and carrots. Mix until combined.

  4. In a measuring cup or bowl, mix together flour, salt, baking soda, baking powder and spices.

  5. Add flour mixture to the egg mixture. Stir until well combined. Add nuts.

  6. Pour batter into pans and evenly distribute streusel topping on top.

  7. Bake for 1 hour or until a toothpick comes out clean.

Expandthetable suggestions

Golden Raisins: Add 1 cup golden raisins.

Natural Sweeteners: Try 1 cup honey for a floral taste or 1 1/2 cup maple syrup for that earthier tone. If you use honey, check baking time baking time after 50 minutes, as honey browns faster than sugar. This may be slightly less sweet than with sugar, so adjust to your taste.

Dairy Free: Use non-dairy margarine for streusel

Nuts: Use walnuts or hazelnuts instead of pecans, if desired. Omit for nut-free.

Size Varieties:  Make batter into muffins or in cake pans, adjusting time. Muffins take about 15 minutes and small cakes about 20. Test with toothpicks.

Lessen the sugar:  Use Stevia or another sugar substitute, following the package instructions for conversion from sugar.

Carrot Cake Muffins.jpeg
Carrot Mini Cake.jpeg
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