Carrot Coffee Cake
 
Makes 1 (9-inch) cake
Ingredients
  • ¾ cup (168 grams) vegetable oil
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • 1½ teaspoons (3 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon kosher salt
  • 1 cup (99 grams) shredded carrot
  • ½ cup (100 grams) drained crushed pineapple
  • ½ cup (57 grams) chopped pecans
  • ½ cup (42 grams) sweetened flaked coconut
  • Coconut-Pecan Crumble (recipe follows)
  • Buttermilk Whipped Cream (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
  4. Bake for 25 minutes. Sprinkle with Coconut-Pecan Crumble, and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature with Buttermilk Whipped Cream.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/carrot-coffee-cake/