Carrot Coffee Cake Recipes

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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. Recipe #339100

Provided by HokiesMom

Categories     Dessert

Time 1h20m

Yield 1 cake, 18 serving(s)

Number Of Ingredients 13



Coffee Carrot Cake image

Steps:

  • Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
  • Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
  • Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
  • Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
  • Stir in the nuts.
  • Pour mixture into the prepared baking pan.
  • Bake for 1 hour until toothpick inserted in center comes out clean.
  • Cool in the pan for 10 minutes on a wire rack.
  • Looen the cake from the sides of the pan with a spatula or knife.
  • Gently invert the cake onto the rack.
  • Cool completely.
  • Frost with Coffee Cream Cheese Frosting (or frosting of your choice).

Nutrition Facts : Calories 314.4, Fat 17.8, SaturatedFat 1.6, Cholesterol 47, Sodium 322.2, Carbohydrate 36.6, Fiber 1.8, Sugar 23.7, Protein 3.7

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)

CARROT CAKE RECIPE

Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.

Provided by Food Network

Categories     dessert

Time P1DT1h35m

Yield 1 cake or 3 (9-inch) layers

Number Of Ingredients 13



Carrot Cake Recipe image

Steps:

  • For the cake:
  • Preheat oven to 300 degrees F.
  • In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
  • To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
  • For the frosting:
  • In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
  • For the assembly:
  • Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine

CARROT COFFEE CAKE

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!

Provided by CountryLady

Categories     Breads

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 12



Carrot Coffee Cake image

Steps:

  • 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.

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

AIR-FRYER CARROT COFFEE CAKE

One of the greatest things about the air fryer is it's conducive to making small, quick treats—like this air-fryer carrot cake. The little cake bakes in about 30 minutes and is perfect for enjoying with your morning coffee. —Leigh Rys, Herndon, Virginia

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 16



Air-Fryer Carrot Coffee Cake image

Steps:

  • Preheat air fryer to 350°. Grease and flour a 6-in. round baking pan. In a large bowl, whisk egg, buttermilk, 1/3 cup sugar, oil, brown sugar, orange zest and vanilla. In another bowl, whisk flours, baking powder, 1 teaspoon pumpkin pie spice, baking soda and salt. Gradually beat into egg mixture. Fold in carrots and dried cranberries. Pour into prepared pan., In a small bowl, combine walnuts, remaining 2 tablespoons sugar and remaining 1 teaspoon pumpkin spice. Sprinkle evenly over batter. Gently place pan in the basket of a large air fryer., Cook until a toothpick inserted in center comes out clean, 35-40 minutes. Cover tightly with foil if top gets too dark. Cool in pan on a wire rack for 10 minutes before removing from pan. Serve warm.

Nutrition Facts : Calories 316 calories, Fat 13g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 297mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 3g fiber), Protein 6g protein.

1 large egg, lightly beaten, room temperature
1/2 cup buttermilk
1/3 cup sugar plus 2 tablespoons sugar, divided
3 tablespoons canola oil
2 tablespoons dark brown sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup white whole wheat flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrots
1/4 cup dried cranberries
1/3 cup chopped walnuts, toasted

CARROT COFFEE CAKE

We added 1 cup of shredded carrots to our coffee cake and topped with sweet cinnamon streusel for a good morning wake-up.

Provided by Inspired Taste

Categories     Breakfast

Time 1h50m

Yield 8

Number Of Ingredients 15



Carrot Coffee Cake image

Steps:

  • Heat oven to 375°F. Grease 9-inch round cake pan with shortening or cooking spray.
  • In small bowl, stir together topping ingredients with fork until mixture is crumbly; set aside.
  • In medium bowl, mix coffee cake ingredients with electric mixer or spoon until blended. Spread batter in pan. Sprinkle with streusel topping.
  • Bake 18 to 22 minutes or until golden brown. Cool 15 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • In small bowl, stir glaze ingredients until smooth. Drizzle glaze over coffee cake. To serve, cut into wedges.

Nutrition Facts : ServingSize 1 Serving

1/3 cup Original Bisquick™ mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
2 tablespoons cold butter or margarine, cut into small pieces
2 cups Original Bisquick™ mix
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2/3 cup milk or water
2 tablespoons packed brown sugar
1 egg
1 cup shredded carrots
1 cup powdered sugar
2 tablespoons milk

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