Prep 20 mins
Cook 1 hr
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!
- 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
- 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.
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.
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.
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:)