Coffee Carrot Cake Recipes

CARROT COFFEE CAKE

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.

COFFEE CARROT CAKE

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).

CARROT COFFEE CAKE

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.

AIR-FRYER CARROT COFFEE CAKE

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.