Carrot Coffee Cake
Carrot cake dates back to the Middle Ages when sugar and sweeteners were scarce, and carrots were used to sweeten cakes.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 cup Grated carrots
- 1/2 cup Strong brewed coffee, cooled
- 1/2 cup Chopped walnuts
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, brewed coffee, and chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.