easy tasty cake recipes

Ever wanted to have carrot cake for breakfast? This coffee cake is the best of both worlds: moist, spiced carrot cake, AND sweet, irresistible crumb topping. Why choose one when you could have both?

INGREDIENTS

FOR TOPPING:

1. 1 c. packed brown sugar
2. 1/2 c. granulated sugar
3. 1 tbsp. ground cinnamon
4. 1/2 tsp. kosher salt
5. 2 sticks unsalted butter, melted
6. 2 1/2 c. all-purpose flour
7. 1 c. toasted pecans

FOR CAKE:

1. Cooking spray
2. 2 1/2 c. all-purpose flour
3. 2 tsp. ground cinnamon 
4. 2 tsp. ground ginger
5. 1/2 tsp. freshly grated nutmeg
6. 2 tsp. baking powder
7. 1 1/2 tsp. kosher salt
8. 3/4 tsp. baking soda
9. 4 large eggs
10. 1 c. granulated sugar
11. 3/4 c. packed dark brown sugar
12. 2 tsp. vanilla extract
13. 3/4 c. vegetable oil
14. 1 c. buttermilk, room temperature
15. 1 lb. carrots, peeled, coarsely grated

DIRECTIONS

1. Make topping: In a medium bowl, whisk the sugars, cinnamon, and salt. Add melted butter and stir to combine. Add flour and pecans and stir until moist clumps form. Set aside. 
2. Make cake: Preheat oven to 350°. Grease a 9"-x-13" metal baking pan with cooking spray. Line with parchment leaving a 2-inch overhang on the long sides. Grease parchment.
3. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. In another large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla until thick and pale, about 3 minutes. Add the oil and beat until well combined. Add dry ingredients, alternating with buttermilk until combined. Fold in carrot and scrape into prepared baking pan. Sprinkle prepared topping evenly over batter. 
4. Bake until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.