Coffee Carrot Cake

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

• Ready In: 1 hr 20 mins
• Serves: 18
• Yields: 1 cake

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).