Carrot Coffee Cake combines the best of carrot cake and coffee cake. It delivers bright carrot flavor and warm spices like cinnamon and nutmeg, finished with a creamy glaze and a crunchy coconut-pecan crumb topping. Ideal for Easter brunch, a spring breakfast, or any lazy weekend morning.
Who doesn’t love coffee cake? It makes cake-for-breakfast feel perfectly acceptable. A slice of this Carrot Coffee Cake alongside a cup of coffee is a lovely way to start the day.
I like baking this in a 9-inch cast iron pan for a rustic finish, but a 9-inch cake pan works just as well. Vegetable oil and drained crushed pineapple keep the cake moist and tender.
Because carrot cake and cream cheese belong together, this recipe is topped with a thick cream cheese glaze. There’s also a coconut-and-pecan crumb topping that adds texture and flavor.
Never miss a recipe. Sign up for the Spicy Southern Kitchen Newsletter.
Carrot Coffee Cake
By Christin Mahrlig
Ingredients
- 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 firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
Topping
- 2/3 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, melted
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 1/2 to 2 tablespoons milk or half-and-half
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
-
Preheat oven to 350°F (175°C). Spray a 9-inch cast iron pan or 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 the oil, brown sugar, granulated sugar, eggs, and vanilla until combined.
-
Stir in the flour mixture, then fold in the shredded carrots, drained pineapple, pecans, and coconut.
-
Pour batter into the prepared pan and bake for 25 minutes.
-
While the cake bakes, prepare the topping by stirring together coconut, pecans, brown sugar, flour, and melted butter in a medium bowl.
-
After 25 minutes, remove the cake from the oven, evenly sprinkle the topping over the cake, and return it to the oven. Bake until a wooden toothpick inserted in the center comes out clean, about 10 more minutes.
-
While the cake cools slightly, make the glaze. Use an electric mixer to beat the softened cream cheese with milk, vanilla, and powdered sugar until smooth. Add the powdered sugar gradually to maintain a silky texture.
-
When the cake has cooled enough, spread or drizzle the cream cheese glaze over the top. Slice and serve.
Notes
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this?
Leave a comment below and tag us @spicysouthernkitchen on social media!
More Carrot Cake Favorites
Carrot Cake Pancakes
Mama Dip’s Carrot Cake
Disclosure: This post contains affiliate links.