Ingredients for Coffee Carrot Cake
- All Purpose Flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- Allspice
- 1 teaspoon ground nutmeg
- 3 large eggs
- Instant Coffee
- 2 cups grated carrots
- Canola Oil
- Pecans
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How to Make Coffee Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and coffee extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Grate the carrots and add them to the batter along with the chopped walnuts or pecans.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with the optional coffee cream cheese frosting (see separate recipe).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
94g
Fat
8g
Carbs
12g
