Applesauce Carrot Cake Loaf with Streusel Topping
Moist applesauce carrot cake loaf with a crunchy streusel topping. A flavorful option for breakfast, snack or dessert!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 plus
- 1/4 C all purpose flour
- 2 Tb light brown sugar
- 1 Tb granulated sugar
- 1/2 tsp cinnamon
- 2 Tb unsalted butter melted
- 2 Tb vegetable oil
- 1/3 C applesauce
- 1/4 C light brown sugar
- 1/2 C granulated sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 C carrots finely shredded
- 1 1/2 C all purpose flour
Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease remaining short sides of pan. Set aside.
In a medium bowl, combine dry streusel ingredients. Pour in medlted butter. Blend together with a fork or spoon, breaking up larger pieces. Set aside.
Finely shred carrots, chopping as desired to break up any larger pieces.
In a large bowl or stand mixer, combine vegetable oil with applesauce. Mix in sugar, followed by eggs and vanilla. Mix until fully combined. Add cinnamon, salt and baking powder, mixing until just combined. Add carrots, followed by flour, mixing until no streaks remain. Pour batter into prepared loaf pan.
Use a spoon to sprinkle streusel topping over batter.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan.
Carefully remove loaf by pulling up and outwards on parchment paper. Remove parchment paper and slice into desired thicknesses.
Store in an airtight container for up to several days.
Recipe serves roughly 8-10, yields 1: 9-inch loaf.
An original recipe from Baked by Rachel