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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A little twist on the standard carrot cake. I hope you enjoy the flavors. I am adding a separate recipe for the optional Coffee Cream Cheese Frosting too. Coffee Cream Cheese Frosting Ingredients:
2 cups all-purpose flour |
2 cups granulated sugar |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 1/2 teaspoons cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon nutmeg |
4 large eggs |
2 tablespoons instant coffee |
4 cups carrots, finely grated (measure after grating) |
1 cup canola oil |
1 cup pecans, chopped (measure after chopping) |
Directions:
1. Heat oven to 350°F Lightly butter and flour a 13x9 baking pan.
2. Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
3. Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
4. Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
5. Stir in the nuts.
6. Pour mixture into the prepared baking pan.
7. Bake for 1 hour until toothpick inserted in center comes out clean.
8. Cool in the pan for 10 minutes on a wire rack.
9. Looen the cake from the sides of the pan with a spatula or knife.
10. Gently invert the cake onto the rack.
11. Cool completely.
12. Frost with Coffee Cream Cheese Frosting (or frosting of your choice).
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