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Spiced Carrot Crumb Cake

Prep Time30 mins
Cook Time50 mins


Crumb Topping

  • 1/3 cup packed dark brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, melted
  • 2/3 cup all-purpose flour

Carrot Cake

  • 2 cups all-purpose flour
  • 1 tsp baing soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/2 cup canola oil
  • 2 eggs
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup carrots, finely grated
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins


Make the Crumb Topping

  • In a medium bowl, use a fork to mix together the sugars, cinnamon, and butter. Then stir in the flour. Set aside.

Make the Carrot Cake

  • Preheat the oven to 350°F. Spray a 9x5" loaf pan with nonstick cooking spray.
  • In a small bowl, combine flour, baking soda, baking powder, salt, and spices. 
  • In a medium bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce and vanilla until incorporated. Then stir in the finely grated carrots. 
  • Add the dry ingredients and mix until just combined. Use a spatula to fold in the walnuts and raisins.
  • Pour batter into the prepared pan and top with the crumble topping. Use your fingers to press the topping together to create big chunks! 
  • Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean, with a few moist crumbs. If cake is browning too much during baking, tent it with a piece of foil. 
  • Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack.