Carrot Coffee Cake is a wonderful mix of carrot cake and coffee cake. It has plenty of carrot flavor (just look at that gorgeous color!) and lots of cinnamon and nutmeg flavor. It’s perfect for an Easter brunch or any spring breakfast.

 
Who doesn’t love coffee cake" I mean, just the fact that it legitimizes eating cake for breakfast makes it pretty awesome in my book. A slice of this Carrot Coffee Cake with a cup of coffee is surely a great way to start the day.

 
I like to bake my coffee cakes in a 9-inch cast iron pan, but you can use a 9-inch cake pan.
Vegetable oil and crushed pineapple keep this coffee cake perfectly moist.

Since carrot cake just isn’t carrot cake without a cream cheese frosting, I added a thick cream cheese glaze- (Ok, it’s really a frosting, but glaze sounds better with coffee cake, right") There’s also a crumb topping with lots of coconut and pecans.  ?

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Carrot Coffee Cake

Carrot Coffee Cake is a wonderful mix of carrot cake and coffee cake. It has a thick cream cheese glaze and a coconut and pecan crumb topping.

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 c...