Carrot Cake Coffee Cake

Ingredients

FOR TOPPING:

• 110 g packed brown sugar
• 100 g caster sugar
• 1 tbsp. ground cinnamon
• 1/2 tsp. salt
• 225 g unsalted butter, melted
• 315 g plain flour
• 125 g toasted pecans

FOR CAKE:

• Cooking spray
• 315 g plain flour
• 2 tsp. ground cinnamon 
• 2 tsp. ground ginger
• 1/2 tsp. freshly grated nutmeg
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 3/4 tsp. bicarbonate of soda
• 4 large eggs
• 200 g caster sugar
• 170 g packed dark brown sugar
• 2 tsp. vanilla extract
• 180 ml vegetable oil
• 240 ml buttermilk, room temperature
• 450 g 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 180ºC (160ºC fan.) Grease a 23 x 33cm metal baking pan with cooking spray. Line with parchment leaving a 5cm overhang on the long sides. Grease parchment.
3. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and bicarbonate of soda. In another large bowl, beat the eggs, 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 centre comes out clean, about 50 to 60 minutes.