Ingredients
Scale
Streusel Topping
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup chopped walnuts (optional)
- 4 tablespoons cold unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- â…› teaspoon cloves
- 2 teaspoons vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups shredded carrot
Wet Ingredients
- â…” cup light brown sugar
- 1 teaspoon vanilla extract
- â…“ cup maple syrup
- 4 tablespoons unsalted butter (melted)
- ¼ cup avocado oil
- ½ cup almond milk
- 2 large eggs
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F and line an 8×8-inch cake pan with parchment paper.
- Prepare the streusel topping by combining rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract in a bowl. Use a fork to mix until crumbly. Set aside.
- In a separate bowl, mix flour, baking powder, salt, cinnamon, and shredded carrot.
- Cream together brown sugar, vanilla extract, maple syrup, and butter until fluffy. Add avocado oil and mix. Then, add eggs and mix again. Pour in ½ cup of milk.
- Combine dry and wet ingredients. Transfer one cup of batter to another bowl, add 2 teaspoons of cinnamon, and mix.
- Pour the larger batch of batter into the cake pan, then pour the cinnamon batter on top. Swirl with a knife.
- Sprinkle the streusel topping over the cake and gently press it down. Bake for 20 minutes. If the topping browns too quickly, cover with foil and bake for an additional 20 minutes.
- Let the cake cool for 15 minutes before serving.
Notes
- To make it nut-free, skip the walnuts and add ¼ cup more oats.
- If you can’t shred carrots, chop pre-shredded ones roughly.