Are you looking for an excuse to eat cake for breakfast? No excuses needed with this Carrot Cake Loaf with Cinnamon Streusel!
I’m not going to pretend that I’ve never eaten cake for breakfast, but let’s be real that’s not something we want to do everyday. That’s why I’ve turned one of my favourite springy treats into a breakfast loaf that won’t lead to a sugar crash an hour later.
In this recipe, carrot cake is given a “healthy twist” using part whole wheat and all-purpose flour. Yogurt replaces most of the oil, helping to keep the loaf moist without much added fat. Finally, the loaf itself doesn’t contain a lot of sugar, but is baked under a thick layer of golden cinnamony-sweet streusel. My opinion- don’t skip the streusel, it really makes the whole recipe!
While the recipe is delicious “as-is”, feel free to mix in some extras for added texture and flavour! Classic carrot cake recipes sometimes include crushed pineapple, walnuts, coconut… or even raisins (if you’re one of those people).
A total of a half to a full cup of mix-ins can safely be added in – for example, a half cup each of pineapple and chopped walnuts would be delicious!
After baking, let your carrot cake loaf cool (as long as you can resist) before removing from the pan. The streusel can be a bit messy – but it’s totally worth it!
Eat on it’s own, with a smear of butter or a drizzle of honey. Leftovers freeze well – if you have any that is!
Happy Easter! xx
Carrot Cake Loaf with Cinnamon Streusel
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup brown sugar
- 3/4 cup yogurt, plain or vanilla
- 1/4 cup canola oil
- 2 teaspoon vanilla extract
- 1 cup grated carrot, packed
- 1/4 cup butter, cold and cut into small pieces
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350°F. Oil a 9×5 inch loaf pan.
- Stir together all dry ingredients in a medium sized bowl. In a larger bowl, whisk together the eggs, yogurt, brown sugar, oil and vanilla until smooth. Pour the dry ingredients into the wet and stir until half combined. Add the grated carrot and stir until all ingredients are incorporated. Avoid over-mixing – the batter will be thick! Spread evenly into the prepared loaf pan.
- In another medium sized bowl, combine the flour, brown sugar and cinnamon for the streusel. Add the pieces of cold butter and use a fork to cut the butter into the mixture until it forms coarse crumbs. Sprinkle evenly on top of the loaf.
- Bake for 45-55 minutes – your loaf is done if you poke the centre with a knife and it comes out clean!
- Allow to cool in the pan before removing to slice + serve! Cover and store leftovers at room temperature or 2 days. This loaf also freezes well!