Categories: Cakes, Carrots, Desserts, Poppy Seeds
Ingredients
- 3 large carrots, (about 3/4 pounds), peeled and chopped
- 2 cups plus 3 tablespoons unbleached white flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 3/4 cup sugar
- 2/3 cup canola oil
- 2 tablespoons poppy seeds
- 1/4 cup sour cream
- Streusel:
- 1/2 cup poppy seeds
- 2 tablespoons butter, softened
- 1 1/3 cups walnuts
- 1/2 cup brown sugar, lightly packed
- 3 tablespoons unbleached white flour
Directions
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Preheat the oven to 350°. Grease a tube or bundt pan.
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In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Transfer them to a small bowl, and set it aside.
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Grind the streusel ingredients in the food processor for 1 minute.
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In a large bowl, combine the flour, cinnamon, nutmeg, cardamom (if you like), baking powder and soda, and salt. In a smaller bowl, whisk together eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remaining streusel.
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Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes before inverting in onto a serving dish. Serve the coffeecake at room temperature.