Carrot Coffee Cake is a wonderful mix of carrot cake and coffee cake. It has a thick cream cheese glaze and a coconut and pecan crumb topping.
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 8
Author Christin Mahrlig
Ingredients
1cupall-purpose flour
1 1/2teaspoonscinnamon
1/2teaspoonnutmeg
1/2teaspoonbaking powder
1/4teaspoonsalt
3/4cupvegetable oil
1/2cupfirmly packed brown sugar
1/2cupgranulated sugar
2largeeggs
1teaspoonvanilla extract
1cupfinely shredded carrots
1/2cupcrushed pineapple,drained
1/2cupchopped pecans
1/2cupsweetened shredded coconut
Topping
2/3cupsweetened shredded coconut
1/2cupchopped pecans
2tablespoonsbrown sugar
1tablespoonall-purpose flour
1tablespoonbutter,melted
Cream Cheese Glaze
4ouncescream cheese,softened
1 1/2 to 2tablespoonsmilk or half-and-half
1/2teaspoonvanilla extract
1 1/2cupspowdered sugar
Instructions
Preheat oven to 350 degrees. Spray a 9-inch cast iron pan or a 9-inch cake pan with cooking spray.
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a large bowl, whisk together oil, both sugars, eggs, and vanilla extract.
Stir in flour mixture.
Fold in carrots, pineapple, pecans, and coconut.
Pour into prepared pan and bake for 25 minutes.
While the cake is baking, make topping. Stir together all ingredients in a medium bowl.
When coffee cake has baked for 25 minutes, remove it from the oven and sprinkle with topping. Return to oven and bake until a wooden toothpick inserted in center comes out clean, about 10 minutes.
While coffee cake is cooling, make glaze. Use electric mixer to beat cream cheese, milk, vanilla extract and powdered sugar until smooth. Adding powdered sugar gradually will help keep it smooth.