Carrot Coffee Cake

Buttermilk whipped cream complements our tropical spin on this Southern classic brimming with pecans, carrots, and crushed pineapple.
Carrot Coffee Cake
Makes 1 (9-inch) cake
  • 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)
  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.

Coconut-Pecan Crumble
Makes about ⅔ cup
  • ½ cup (42 grams) sweetened flaked coconut
  • ⅓ cup (38 grams) chopped pecans
  • 1½ tablespoons (21 grams) firmly packed light brown sugar
  • 1 tablespoon (8 grams) all-purpose flour
  • 1 tablespoon (14 grams) unsalted butter, melted
  1. In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.

Buttermilk Whipped Cream
Makes about 2½ cups
  • 1 cup (240 grams) heavy whipping cream
  • ½ cup (120 grams) whole buttermilk
  • 2½ tablespoons (30 grams) granulated sugar
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and buttermilk at high speed until foamy. Gradually add sugar, beating until stiff peaks form. Serve immediately.


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  1. I made this carrot coffee cake my friend’s birthday last week. It was really delicious and everyone loved it! Thank you!


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