Carrot-Walnut Coffee Cake

carrot-walnut coffee cake Dessert
Carrot-Walnut Coffee Cake
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 9


1/2 cup (125 mL) Bisquick* Mix
1/3 cup (75 mL) packed brown sugar
2 tbsp (25 mL) cold butter or margarine

2 cups (500 mL) Bisquick* Mix
2 tbsp (25 mL) granulated sugar
1 1/2 tsp (7 mL) pumpkin pie spice
1/2 cup (125 mL) chopped walnuts
1/2 cup (125 mL) shredded carrots
1/2 cup (125 mL) raisins
2/3 cup (150 mL) milk
2 tbsp (25 mL) vegetable oil
1 egg


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  • 1
    Heat oven to 375ºF. In small bowl, mix 1/2 cup (125 mL) Bisquick mix and the brown sugar until well blended. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
  • 2
    In large bowl, stir 2 cups Bisquick mix, the granulated sugar, pumpkin pie spice, walnuts, carrots and raisins. Stir in milk, oil and egg with wire whisk or fork until blended. Pour into ungreased 8-inch square pan. Sprinkle with streusel.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool 30 minutes before serving. Serve warm, with honey, if desired.

Expert Tips

  • Substitution: If you don't have pumpkin pie spice, use 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground allspice instead.

Nutrition Information

No nutrition information available for this recipe

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