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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is another coffee cake recipe from Bonnie Stern's cooking school in Toronto. I like it plain but you could frost it with cream cheese icing! Ingredients:
4 eggs |
1 1/2 cups brown sugar |
3/4 cup vegetable oil |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 pinch allspice |
2 cups finely grated carrots (packed) |
3/4 cup raisins or 3/4 cup chopped nuts (or mixture) |
3/4 cup crushed pineapple, drained |
Directions:
1. Beat eggs with sugar in a large bowl until very light.
2. Beat in oil.
3. In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
4. Stir flour mixture into egg mixture just until combined.
5. Stir in carrots, raisins& pineapple.
6. Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
7. Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
8. Cool for 10 minutes before removing from the pan.
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