Carrot Coffee Cake

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Prep:

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!

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Ingredients [?]

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  • add   1/2 teaspoon baking soda
  • add   3/4 cup vegetable oil
  • add   2 cups finely grated carrots (packed)
  • add   1 teaspoon ground cinnamon
  • add   2 teaspoons baking powder
  • add   1 pinch allspice
  • add   3/4 cup crushed pineapple
  • add   3/4 cup raisins or chopped nuts (or mixture)
  • add   1/4 teaspoon ground nutmeg
  • add   2 cups all-purpose flour
  • add   1 1/2 cups brown sugar
  • add   4 eggs

Instructions

  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.