Carrot Coffee Cake

CountryLady's Note:

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!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 4 eggs
• 1 ½ cups brown sugar
• ¾ cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 pinch allspice
• 2 cups finely grated carrots (packed)
• ¾ cup raisins or ¾ cup chopped nuts (or mixture)
• ¾ 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.

Reviews

[evelyn/athens]

You really can't go wrong with a Bonnie Stern recipe, and I didn't on this one. Very nice cake, delicately spiced with a tender crumb. I could eat this every day with my coffee and be very, very happy. I liked the addition of the pineapple.

[mianbao]

This cake is good, but if it were just up to me, I'd say 4 stars. Judging by how fast it's disappearing, though, my husband has it down for about 8 and a half. So, I'm compromising. I think my problem is that I first had carrot cake made with whole wheat flour, and to me, that's what the texture should be like. I would also add just a bit more cinnamon next time. I did add a similar amount of minced dried pineapple because that was what I had on hand. That seemed to work well. Thank you for sharing this recipe with us. I'm sure I'll be nagged into making it again.

[Kittencalskitchen]

CL this cake turned out so good! I made two of these cakes tonight, one to take over to a friend's house tomorrow, and one to freeze. I made it tonight as I think this cake will taste even better the following day, left overnight in the fridge. I made mine in a tube pan, used nuts and raisins, and increased the cinnamon by 1/2 tsp....this recipe will go into my favorites, and will be repeated many times. Thank you so much for sharing....Kitten:)