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Nutrition Facts
Serving Size 1 (184g) Recipe makes 8 servings
Calories 554
Calories from Fat 210		(38%)
Amount Per Serving		%DV
	Total Fat 23.4g	36%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 11.7g
	Trans Fat 0.1g
Cholesterol 105mg		35%
Sodium 241mg		10%
Potassium 429mg		12%
Total Carbohydrate 81.8g		27%
	Dietary Fiber 2.5g	9%
	Sugars 52.7g
Protein 7.2g		14%
detailed view... how is this calculated?

Carrot Coffee Cake

Recipe #63226 | 1½ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: CountryLady
May 28, 2003

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!

SERVES 8 -12 (change servings and units)

Ingredients

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 chopped nuts (or mixture)
3/4 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.

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Featured Reviews for This Recipe

From: KITTENCAL

On Dec 23, 2004

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

2 people found this review helpful

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From: evelyn/athens

On Aug 29, 2003

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.

3 people found this review helpful

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From: mianbao

On Jul 20, 2005

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.

2 people found this review helpful

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