Carrot-Almond Coffee Cake
This super moist hybrid of a quick bread and coffee cake is also high in fiber (thanks to veggies and almond flour), and comes together quickly. This is a great solution to the what-am-I-going-to-give-them-for-breakfast-besides-cold-cereal dilemma. The crunchy carrot-almond topping was a big hit.
We don't live in a country where we can easily find parsnips, but that would also be a great addition to this. We were also debating whether or not raisins would be a good addition. You'll have to let me know if you try it!
Carrot-Almond Coffee Cake (Super Moist)
1/2 cup canola oil divided, plus more for the pan
3 cups grated carrots, divided
1 3/4 cup almond flour divided
1 1/4 cup all-purpose flour divided
1/2 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 vanilla yogurt
1 teaspoon pure vanilla extract
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 carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/8 cup sugar and 1 tablespoon 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 yogurt vanilla, eggs, remaining 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.