Coffee Carrot Cake

• 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)

1. Heat oven to 350u0b0F Lightly butter and flour a 13x9" baking pan.
2. Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
3. Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
4. Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
5. Stir in the nuts.
6. Pour mixture into the prepared baking pan.
7. Bake for 1 hour until toothpick inserted in center comes out clean.
8. Cool in the pan for 10 minutes on a wire rack.
9. Looen the cake from the sides of the pan with a spatula or knife.
10. Gently invert the cake onto the rack.
11. Cool completely.
12. Frost with Coffee Cream Cheese Frosting (or frosting of your choice).

flour, sugar, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, eggs, instant coffee, carrots, canola oil, pecans

Taken from www.food.com/recipe/coffee-carrot-cake-339024 (may not work)