Buttermilk whipped cream complements this tropical spin on carrot cake.
Carrot Coffee Cake
Serves: 1 (9-inch) cake
Ingredients
- Topping:
- ½ cup sweetened flaked coconut
- ⅓ cup pecans, chopped
- 1½ tablespoons firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, melted
- Cake:
- ¾ cup vegetable oil
- ½ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup shredded carrots
- ½ cup crushed pineapple, drained
- ½ cup pecan halves, chopped
- ½ cup sweetened flaked coconut
- Buttermilk whipped cream:
- 1 cup heavy whipping cream
- ½ cup whole buttermilk
- 2½ tablespoons sugar
Instructions
- Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
- For topping: In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Stir in melted butter until combined; set aside.
- For cake: In a large bowl, beat oil, sugars, eggs, and vanilla with a mixer at medium speed until combined.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. Gradually add flour mixture to oil mixture, beating just until combined. Stir in carrots, pineapple, pecans, and coconut. Spread batter into prepared skillet.
- Bake for 25 minutes. Remove from oven, and sprinkle with topping. Bake until a wooden pick inserted in center comes out clean and coconut is lightly golden, 7 to 10 minutes more.
- For buttermilk whipped cream: In a medium bowl, beat cream and buttermilk with a mixer at high speed until foamy. Gradually add sugar, beating until stiff peaks form. Serve with cake.
