Candied Carrot Coffee Cake

  It's time for the Improv Cooking Challenge again.  I don't participate as often as I'd like.   This month the challenge was to combine Carrots and Cinnamon in a recipe.  And I may not even be included in the final HTML, cause I plain forgot to sign up.  I'm posting about it anyway. 

I am in the final list, yeah me.  And... I forgot to tell you who our hostess is. Nichole of Cookaholic Wife came up with the idea of incorporating two different food ingredients into a recipe. We get to play with different combinations every month that we care to participate. 

I came up with a doozy of a recipe.   At least I think it's pretty good.

At first I thought Muffins with a twist, but then decided I really wanted a piece of coffeecake, and that's when the inspiration hit.  And I had a little bit of fun too and decided that this recipe could also slip in under the wire for a Halloween Breakfast treat as well.     

You got the little orange bits in the cake, right?   

Here are a couple pictures of the process. 

The carrots in the bowl with the sugar and butter, before and after being zapped in the microwave for a minute or so.  I put a piece of cling wrap over the bowl before microwaving it. 

Look at the lovely 'juice' from the melted butter and sugar, I kept that and added it to the oat topping.  

Which went so nicely with the oat streusel topping. 

Print

Candied Carrot Coffee cake

Yield: 4 servings

Author: Sid's Sea Palm Cooking -

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is a light, lightly sweetened coffee cake, perfect for a quick snack but it only makes a few servings. Which is not a bad thing. This is also baked in a toaster oven.

Ingredients

Cake

• 2 carrots, diced fine, cooked with 2 tablespoons butter and 2 tablespoon brown sugar in the microwave, drained and butter sauce reserved. (about 1cup total)
  
• 1 cup self rising flour
• 2 tablespoons cold butter
• 2 tablespoons sugar
• 1 egg
• 1/2 cup Créme Fräiche or Sour Cream
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Topping

• 1/2-3/4 cup quick cooking oats
• 2-3 tablespoons melted butter
• 2-3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• butter sauce from the cooked carrots

Instructions

Cake

1. Heat the toaster oven to 375 degrees.    Grease a small pan, mine was 5x7 inches,  set aside.   Cook the carrots and drain the butter sauce, retaining the sauce.  Set aside to cool.
2. Rub the cold butter into the flour, add the sugar and the cooked, drained carrots.  Mix together, lightly.  Whisk the egg, creme fraiche, vanilla extract and milk together.  Add to the dry ingredients and mix together until just combined.
3. Spoon into the prepared pan and top with the Oat streusel topping.  Bake at 350 degrees for 35 minutes or until a toothpick inserted in cake comes out clean. 

Topping

1. Mix the oats, brown sugar and cinnamon together.  Melt the butter and add the butter sauce.  Pour over the oats mixture and mix together and sprinkle or spread evenly on top of the cake batter.  bake the cake.

Created using The Recipes Generator

October Improv Cooking Challenge

Carrots and Cinnamon
• • El Salvadorian Pollo en Chicha by Pandemonium Noshery
  • Banana Carrot Muffins by Making Miracles
  • Curry Roasted Carrots by Palatable Pastime
  • Glazed Carrots With Cinnamon & Honey by Sneha’s Recipe
  • Candied Carrot Coffee Cake by Sid's Sea Palm Cooking
  • Carrot Cake Overnight Oats by Cookaholic Wife

 

 

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2021, with all rights reserved thereof.

Check out my cookbooks on Amazon.  

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes