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Favorite Carrot Coffee Cake

SweetBakedVegetable

Time: 55 minutes

Yield: 8 servings

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About

We love that we live in a world where we've made it socially acceptable to eat cake for breakfast. We can't imagine waking up and not getting to enjoy our Favorite Carrot Coffee Cake! Well, luckily, we don't have to worry about that reality, and we get to indulge in this warm, moist coffee cake that brings elements of our favorite carrot cake. There's a sweet coconut glaze that pairs so beautifully with the spiciness of the cake and the creamy icing that makes us feel like kids again. It's safe to say we're absolutely obsessed with Favorite Carrot Coffee Cake. Our mornings are better because of it!

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Ingredients

  • For the carrot coffee cake:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup carrots, finely shredded
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup pecans, chopped
  • 1/2 cup sweetened shredded coconut
  • For the coconut glaze:
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup pecans, chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted
  • For the cream cheese icing:
  • 4 ounces cream cheese, softened
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9-inch cast-iron skillet or 9-inch cake pan with nonstick cooking spray.

Step 3 -In a medium bowl, add 1 cup of the flour, the cinnamon, the nutmeg, the baking powder, and the salt and whisk to combine.

Step 4 -In a large bowl, add the oil, 1/2 cup of the brown sugar, the granulated sugar, the eggs, and 1 teaspoon of the vanilla extract and whisk to combine.

Step 5 -Stir the flour mixture into the sugar mixture.

Step 6 -Use a rubber spatula to fold the carrots, the pineapple, 1/2 cup of the pecans, and 1/2 cup of the coconut into the cake batter.

Step 7 -Pour the cake batter into the prepared cast-iron skillet and bake, about 25 minutes.

Step 8 -While the cake is baking, in a second medium bowl, add in the remaining coconut, the remaining pecans, the remaining brown sugar, the remaining flour, and the melted butter and mix to combine.

Step 9 -Transfer the cast-iron skillet to a wire rack and evenly spread the coconut glaze over the cake.

Step 10 -Bake the glazed cake until a toothpick inserted into the center comes out clean, about 10 minutes.

Step 11 -Transfer the cast-iron skillet to a wire rack and let the cake cool.

Step 12 -While the cake is cooling, in a second medium bowl, add the cream cheese, the milk, and the remaining vanilla extract. Slowly add the powdered sugar and use an electric hand mixer to mix until it is smooth.

Step 13 -Evenly spread the cream cheese icing over the cooled cake.

Step 14 -Slice and serve.

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