Monday, March 27, 2023

Carrot Cake Coffee Cake

Please welcome into your life: Carrot Cake Coffee Cake.

Carrot Cake Coffee Cake on a plate with a fork.

This recipe is a fan favorite for spring and was originally published in 2021. It is also part of this year’s Spring Bucket List! Find out more about the bucket list here.

I know it might be confusing – carrot cake, which is like vegetables meets cake, but also still cake, combined with coffee cake, which is also cake but the kind you can eat for breakfast and it will still be totally appropriate and, obviously, cakey?

But no need to be confused.

If you like a carrot cake that tastes just slightly cinnamony and teeters perfectly between springy and dense…

And you like a coffee cake that is loaded with a mega amount of streusel topping…

And you like cakes that look beautiful and taste even more beautiful with a proper shmear of honey butter…

HELLO! Meet your one true match. This one is for you.

In This Post: Everything You Need For Carrot Cake Coffee Cake

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Ingredients You’ll Need To Make This Spring Treat

This is different than a classic carrot cake recipe because of the incredible crumb topping that YOU NEED, but we have a pretty standard baking lineup ahead.

For the cake:

  • carrots
  • sugar
  • butter
  • eggs
  • all-purpose flour
  • baking soda
  • cinnamon
  • salt

For the streusel topping:

  • more butter (yum!!)
  • flour
  • brown sugar
  • cinnamon
  • salt

Let’s Make Carrot Cake Coffee Cake

Here’s how we make it (IT’S VERY EASY).

  1. Pulse the carrots in a food processor. I hate grating things, especially carrots. I’m not even sorry. Put me on the record. I said it. So, I am not going to make you grate anything! Just run your peeled carrots through the food processor, and if you don’t have a food processor, what are you even doing? You need this post.
  2. Make your batter. Grab a large bowl and mix up a very simple batter with eggs, flour, sugar, cinnamon, and (wait for it) butter. BUTTER. Carrot cakes traditionally use vegetable oil. But newsflash: BUTTER IS DELICIOUS. So today we use butter. Obviously.
  3. Mix up your streusel layer. Bring all your streusel ingredients together in a small bowl and pulse things up until you get a pebble-like texture.
  4. Bake! Grease your pan or put some parchment paper in there. Now it gets baked under an aggressively thick layer of streusel. You can test the cake doneness by sticking a toothpick in the center. If the toothpick comes out clean, it’s good to go!
  5. Major YUM! Whatcha waiting for? Drizzle some honey butter on (or, like some readers have done, a layer of cream cheese frosting!) and let’s gooo!
Shredded carrots in a food processor.
Batter for carrot cake coffee cake.

And finally, THIS HAPPENS.

Carrot cake coffee cake baked in pan.
Bite of carrot cake coffee cake.

The crumbly topping is just barely crunchy, and the honey butter shmear gets melty-ish because it’s all still a little warm. You have a coffee in your other hand, and it might just be an excellent little afternoon spring hygge moment for you.

Carrot cake coffee cake! I’m telling ya.

Carrot Cake Coffee Cake: Frequently Asked Questions

What size pan do you recommend?

I used a 9-inch round cake pan, but an 8 or 9-inch square or smaller rectangular baking dish would also work.

How can I make the honey butter that goes on top?

It’s super easy! See recipe notes for exact instructions.

Should I use salted or unsalted butter?

Salted butter is best for this recipe!

How can I make this gluten-free?

We have not tested this recipe ourselves with a gluten-free flour alternative, but one reader used almond flour in place of it and said it worked well (however, they also reported that it did not bind together as well as regular flour). We’d probably recommend giving a 1:1 gluten-free flour a try instead as it will likely give you a closer result to the original!

Can I make this ahead of time?

Sure thing! We’d make this just a day ahead of time to make sure it’s still fresh and moist when you serve.

Could I make this with another alternative for butter?

One reader subbed vegetable oil in the cake and coconut oil on the topping and said it worked great! We’d expect a vegan butter to also work well.

Could you use an egg alternative?

While we haven’t tested this with flax or chia eggs, one reader did make this recipe with chia eggs and said it turned out wonderfully!

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Carrot cake coffee cake on a plate with a fork square

Carrot Cake Coffee Cake

4.8 from 111 reviews

  • Author: Lindsay
  • Total Time: 55 minutes
  • Yield: 8-10 servings
Print Recipe

Description

Carrot Cake Coffee Cake! A super easy batter loaded with shredded carrots, topped with a thick crumbly cinnamony streusel, and finished with a melty sweet honey butter.

Ingredients

Units

Carrot Cake Coffee Cake:

  • 2 large carrots
  • 3/4 cup granulated sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch of salt

Streusel Topping:

  • 4 tablespoons butter, melted
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt

Instructions

  1. Prep: Preheat the oven to 350 degrees. Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.
  2. Cake Batter: Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.
  3. Streusel: Mix ingredients for the streusel until you get a texture that looks like pebbles (sometimes I use my hands to mix it all together).
  4. Bake: Spread batter into a greased 9-inch round baking pan (see FAQs). Sprinkle with streusel. Bake for 30 minutes until the center is just set. Top with honey butter if you’re extra (you are).

Notes

Honey Butter: Mix 1/4 cup very soft butter with 1/4 cup honey. Spread or dollop on warm slices of carrot cake coffee cake and die and go to heaven.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: carrot cake coffee cake, coffee cake, carrot cake

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! ðŸŒŸ

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More Springtime Treat Recipes

One More Thing!

This recipe is part of our yummy carrot recipes page. Check it out!

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Monday, March 20, 2023

Announcing the Spring Bucket List

Spring bucket list with spring recipes

Here it is – the 2023 Pinch of Yum Spring Bucket List!

Everything You Need For The Spring Bucket List

You can find the printable Spring Bucket List here!

What Is The Spring Bucket List?

The Spring Bucket List is a collection of 8 recipes that I consider must-makes for spring! These are some of our tried and true, most popular, come back to it every year favorite recipes.

You can cook your way through this list just for fun, AND, if you want, you can enter to win prizes!

How it works:

  • Make one recipe and enter for an individual prize;
  • OR complete the entire bucket list (all 8 recipes plus sharing a meal with a friend) and enter to win our grand prize of $1,000 cash!

(Full details on giveaways can be found here.)

What Are The Recipes and Prizes?

This is the full list of all 8 recipes on the Spring Bucket List!

1: Chopped Salad Pizza

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

2: Carrot Cake Coffee Cake

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

3: Coconut Curry Salmon

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

4: Lemon Chicken Soup with Orzo

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

5: Best Anytime Baked Chicken Meatballs

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

6: Strawberry White Chocolate Cookies

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

7: Pistachio Loaf

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

8: Crunchy Roll Bowls

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

9: Share Food with a Friend

This one is new! The goal is to add a bit of sunshine to someone’s day by bringing them a meal or treat.

A few ideas could be:

  • Donate to a food-related organization. We love the work that World Central Kitchen does!
  • Grab coffee with a friend or family member.
  • Bring cookies to a neighbor.
  • Share a meal with someone going through a hard season.
  • Have friends over for dinner.

This does not need to be a Pinch of Yum recipe. Just be sure to send a photo of whatever you do. If you make a donation to a food-related organization, you can email us the receipt and blur out the donation amount or any other personal info!

Prize: $250 gift card to Williams Sonoma, Nordic Ware, DeLallo, ALDI, or Caraway

How To Enter The Giveaways

How To Enter Individual Recipe Giveaways

  1. Take a photo of your completed recipe and email it to bucketlist@pinchofyum.com. Put the name of the recipe in the subject line. That’s it!
  2. For a bonus entry, after you’ve sent a photo, leave a rating on the recipe! Please use the same email address for both entries so we can count you twice.

How To Enter for The Grand Prize

  1. Send an email to bucketlist@pinchofyum.com with the words “grand prize” in the subject line. Include your photos of each of the completed recipes as well as your photo of sharing a meal with a friend. That’s it!

Entry Deadlines

We will be accepting entries from March 20th – April 11th.

Submissions will close on April 11th at 11:59 pm CST.

Other Important Details

What if I want to make dietary modifications to a recipe?

Make your subs and swaps, no problem! Send us the photo like usual. If you leave a review, it’s super helpful if you note what you changed about the recipe (used shredded jackfruit instead of shredded chicken, for example) in case others might want to do the same!

Can I share my recipe photo multiple times for more entries?

The only way to get a bonus entry is to leave a review on the recipe itself! As long as you use the same email address for both entries, that will count as two entries.

I would LOVE to see your recipe photos on Instagram as well – if you tag @pinchofyum, I should be able to find them!

Can I enter the individual giveaways and the grand prize?

Yes!

Do I need to make all of the recipes and share a meal with a friend in order to be eligible for the grand prize?

Yes!

Do I need to make a Pinch of Yum recipe when I share a meal with a friend?

It does not need to be a Pinch of Yum recipe! Just be sure to snap a photo so we can count it as an entry.

How old do I have to be to participate?

To be entered to win a prize, you will need to be 18 years or older.

Do I need to live in the U.S. to win?

Individual prizes are limited to U.S. residents.

The grand prize can be won by anyone worldwide.

How will winners be chosen?

By emailing your completed recipe image to us, you are entered to win the prize associated with that recipe. A bonus entry is counted when you leave a rating for the recipe on the blog.

Winners will be selected at random from individual recipe entries (combining email entries with rating entries). We do not choose based on photo quality or any other characteristics of your entry – they are chosen at random!

Once a winner is selected, each individual will have the option to choose the gift card they’d like to receive (Caraway, ALDI, DeLallo, Nordic Ware, and Williams Sonoma).

Can I win multiple prizes?

One prize per winner is allowed.

If your name is selected for a prize, a member of our team will contact you on April 12th through the email address used for your entry.

Individual prizes will be shipped to the selected winners (based in the US), and the grand prize cash will be delivered via PayPal.

We’re so ready and very excited to kick off such a happy season and get some of these tried-and-true recipes in your kitchen!

I will be making these recipes on Instagram throughout the next 4-ish weeks as we run this Spring Bucket List challenge, so be sure to check stories, reels, and highlights on Instagram to see the recipes up close and personal in my kitchen! You can follow along here.

And as you’re making the recipes, if you have questions, feel free to drop a comment on the recipe post or email our team at hello@pinchofyum.com!

Happy spring cooking!

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Monday, March 13, 2023

Favorite Browned Butter Chocolate Chip Cookies

Gooey cookies!

This recipe is an all-time POY fan-favorite and was originally published in 2022 as part of our February Fun Series! View the full series.

Browned butter and brown sugar caramelly goodness, crispy edges, barely thick and soft centers, melty little puddles of chocolate chips and sprinkles of just enough salt to cut the sweetness and make you feel like you could probably eat 5 of them.

My first favorite thing about these browned butter chocolate chip cookies is that they combine the best of both the thin-cookie and thick-cookie worlds with that satisfying little crunch around the edge AND underbaked centers that are thick enough to really sink your teeth into. Best. Of. Both. Worlds.

My second favorite thing about these cookies is that they also just shine, and I mean really shine, with rich, deep, caramelly flavor thanks to a whole lot of browned butter.

In This Post: Everything You Need For These Cookies

Watch How To Make This Recipe:

Click Here to See the Step-by-Step Web Story Instructions for This Recipe!

Cookie ingredients on the counter

Ingredients For These Browned Butter Chocolate Chip Cookies

To make these beautiful, nutty, crispy-edged gems happen, you’ll have to gather up the usual chocolate chip cookie party guest list. It’s just going to be a slightly fancier party this time!

  • unsalted butter 
  • granulated sugar & brown sugar
  • vanilla extract
  • eggs
  • all-purpose flour, baking powder, salt
  • chocolate chips or chocolate chunks (I love dark chocolate here)
  • parchment paper

How To Make Browned Butter Chocolate Chip Cookies

As mentioned, these are a little more involved. They require some tending to butter, some chill times, some extra willpower to not eat ALL the dough before baking. But beyond that, truly not too overly complicated.

  1. Brown the butter. Cut the butter into small pieces for even melting. Swirl in a pan over medium heat. It will get bubbly and then foamy – once the butter starts to turn golden brown (happens quickly!), remove from heat and transfer to a bowl to cool for a bit.
  2. Make the dough. You’ll get the cooled brown butter (make sure to scrape in all those golden brown bits!) and sugars going first. Then eggs and dry ingredients to that. Hold off on those chocolate chips!
  3. Let the dough rest! It will need to cool for a bit before you add the chocolate chips so they don’t melt. Once it’s fully cooled, add your choco chips and let the dough rest again to fully hydrate the flour and let that browned butter work its flavor magic.
  4. Scoop and bake! You know the drill. Edges cooked, middle a little soft and puffy.
  5. (Okay, let rest one more time 😬). Don’t be mad. But it lets those middles sink and get super dense and barely thick and everything is perfectly chewy-crisp. What a dream.
Mixed cookie batter with chocolate chip cookies

Browned Butter Vs. Classic Chocolate Chip Cookies

We have a lot of cookies on Pinch of Yum, but two of them (these brand new browned butter ones, and the original best soft chocolate chip cookies) are easily tied for being the best.

I feel it is my civic duty to give you a full breakdown cookie breakdown on each of these recipes and what makes each of them awesome in their own ways.

  • Browned butter chocolate chip cookies (these ones you’re looking at now): These cookies are a work of art. They have complex, rich flavor. They have more of that crispy-meets-soft-and-yummy texture. They are grown-up and almost-fancy. There is more effort required. And the reward is that there is more nuance to both the flavor and the texture. Making them is not overly complicated but it’s also not mindless. These are the cookies for when you need to impress, even if the only person you’re impressing is yourself on a Wednesday night. I feel this is a good time to let you know that this particular cookie dough tastes amazing. AMAZING. Next level. It’s where the browned butter flavor comes through the most. I’m not recommending eating raw cookie dough, I’m just saying, alright?
  • Best soft chocolate chip cookies (the original POY fave): These cookies are unfussy and uncomplicated. No fancy steps, no unusual ingredients, no chill time – just a small batch of chocolate chip cookies underbaked to soft, thick perfection. If I need a quick batch of cookies for friends coming over in an hour, these are the ones I’m making. They have less nuanced flavor than the browned butter cookies, and they’d be less likely to win a high-level baking contest, but depending on the moment, maybe that doesn’t matter. I made these recently and gave a few to our nanny and she texted me later that night to say they were the best cookies she’s ever had. Sometimes basic is best.

If I had to pick between the two… I wouldn’t!

I like them both at full 100% liking capacity, for different reasons. I like to have a cookie for each mood, know what I mean?

Baked cookies on a sheet pan

But since today is the day we’re sharing these browned butter beauties out into the world, today will be the day I say… make these ones.

The originals will still be there for you when you need them. Today is a day to go brown some butter and then experience the rush of sinking your teeth into that crispity edge with the underbaked, slightly thick, gooey, rich center. Treat. Your. Self.

Buttery, caramelly, salty, and chocolatey all in one.

You’re in for a real moment here.

Close up image of a cookie with melted chocolate chips

Browned Butter Chocolate Chip Cookies: Frequently Asked Questions

My cookies turned out extra thick. Why?

This is because of the flour. It’s really important to get the right amount of flour here, which is why I’m going to recommend that you take the time to spoon your flour into your measuring cups and level them with a knife. That is not something I typically recommend because I don’t have the patience for it – but here, it really does matter! An over-floured cookie will be too thick and won’t get the crispy edge. Watch the video to see the consistency of the dough that we’re going for – I find that it’s easier to go by the feel than by exact measurements since there are so many variables that can affect how much flour you’ll need.

I measured my butter, but I ended up with less after I browned it. Why?

If you brown the butter for longer than 5 minutes, it’ll start to lose moisture which will affect your butter  / flour ratios. I like to transfer my butter to a glass measuring cup after I brown it to make sure I still have very close to 1 cup of butter. If you have less, it’s fine, they’ll still turn out, you just want to scale back on the flour by 1-2 tablespoons if you lost a little of that moisture.

I see little flecks of brown in my butter. Is that normal?

Yes! The browned butter will have flecks of brown in it – those are the browned milk solids and they hold all the yummy flavor, so be sure to really scrape your pan down so you get to use all of them!

How can I store the dough in the fridge or freezer?

This makes a very large batch of cookies! If you don’t need all of the cookies at once, here’s what I recommend: split the dough into thirds. One third of it should fit onto one large cookie sheet, so you can bake that immediately. Then store the other two thirds in their own containers and either refrigerate (up to 5 days) or freeze (up to three months) and you’ve got two more fresh batches sometime in the future! You can also freeze the rolled balls or the baked cookies, both with great results.

Do I need to make any changes to this recipe if I live at a high altitude?

From a reader: “Due to altitude, I typically add extra flour to get the correct thickness, so for this recipe, I anticipated needing to add about 3-4T extra flour. My browned butter measured about 2 tablespoons shy of 1 cup in liquid form, and I ended up needing to add almost 1/2 cup extra flour and refrigerated as instructed.”

What does browned butter do to cookies? (Is it really worth it!?)

Browned butter has a sweet and savory flavor, almost like toffee, which makes these cookies rich, delicious, and a little caramelly!

How do you know when your browned butter is done?

The whole process should only take about 5 minutes. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer it to a cool bowl or glass measuring cup. This last part is key – if you keep it in the pan after it’s perfectly browned, it will start to burn.

Source notes: I was first inspired to make this type of fancier chocolate chip cookie by the browned butter cookie recipe in Sarah Kieffer’s book 100 Cookies, which, by the way, is a super fun cookbook for people who love to bake! This was the tutorial I used for learning how to properly brown butter from America’s Test Kitchen, and I also read up quite extensively through the comments section of this Bon Appetit recipe for tips from people who love making cookies with brown butter!

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Favorite-Browned-Butter-Chocolate-Chip-Cookies-Square

Favorite Browned Butter Chocolate Chip Cookies

4.6 from 54 reviews

  • Author: Lindsay
  • Total Time: 1 hour 5 minutes
  • Yield: 25-30 cookies
Print Recipe

Description

Favorite Browned Butter Chocolate Chip Cookies! Browned butter and brown sugar caramelly goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.

Ingredients

Units
  • 1 cup unsalted butter (2 sticks)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 2 1/2 cups + 2 tablespoons flour (see notes! if you like a thicker cookie, use 2 3/4 cup flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips or chocolate chunks

Instructions

  1. Brown the butter: Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.
  2. Add the butter, sugars, and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes.
  3. Add the eggs and beat for 1-2 minutes until shiny and smooth. 
  4. Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (if you add the chocolate chips now, they will melt).
  5. Mix in the chocolate chips or chunks (sometimes it helps to do this by hand). Let the dough rest for another 20-30 minutes. This helps hydrate the flour and carry the browned butter flavor farther in the cookies.
  6. Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a baking sheet. Bake for 9 minutes, until the edges look cooked but the middles are still slightly soft and puffy. 
  7. Remove from the oven and let the cookies rest for 15-20 minutes. I KNOW I KNOW I KNOW this is very hard. But as they rest, the middles are going to sink down and kind of densify the middle, so you get that crispy exterior with the barely-thick, underbaked center.

Equipment

The equipment section may contain affiliate links to products we know and love.
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: chocolate chip cookies, browned butter cookies, browned butter chocolate chip cookies, easy cookie recipe

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! ðŸŒŸ

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Cookies we tested but didn't pass the test

We tested these cookies many times to figure out what worked and didn’t work to get them turning out just right! (Oh, the sacrifice! Ha!) Leave us a comment and let us know if there’s a question we can answer!

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