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Carrot Coffee Cake

Carrot Coffee Cake Recipe

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!
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Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Calories 554.3 kcal

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

Instructions
 

  • Beat eggs with sugar in a large bowl until very light.
  • Beat in oil.
  • In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
  • Stir flour mixture into egg mixture just until combined.
  • Stir in carrots, raisins& pineapple.
  • Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
  • Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
  • Cool for 10 minutes before removing from the pan.

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Nutrition

Serving: 125gCalories: 554.3kcalCarbohydrates: 81.8gProtein: 7.2gFat: 23.4gSaturated Fat: 3.5gCholesterol: 105.8mgSodium: 241.9mgFiber: 2.5gSugar: 52.7g
Keyword < 4 Hours, Breads, Mixer, Oven, Small Appliance, Vegetable, Weeknight
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