Coffee Carrot Cake
Indulge in the irresistibly rich flavors of Coffee Carrot Cake, a modern twist on the classic dessert that’s perfect for coffee lovers and carrot cake enthusiasts alike. With its moist, spiced layers infused with brewed coffee and topped with a velvety coffee cream cheese frosting, this cake delivers a delightful blend of sweetness and bold coffee notes in every bite. Freshly grated carrots add natural sweetness and a tender crumb, while a hint of cinnamon and nutmeg brings warm, comforting spice. Optional chopped walnuts add a delightful crunch, making this cake a textural masterpiece. Simple to prepare yet stunning to serve, Coffee Carrot Cake is ideal for celebrations, afternoon tea, or a well-deserved treat. Share this unique dessert with family and friends—it’s sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 cups Carrots, grated
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cup Vegetable oil
- 0.5 cups Brewed coffee, cooled
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Butter, softened
- 3 cups Powdered sugar
- 2 tablespoons Brewed coffee, cooled (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another large bowl, mix the granulated sugar, brown sugar, vegetable oil, brewed coffee, eggs, and vanilla extract until smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
Fold in the grated carrots and walnuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
While the cakes cool, prepare the frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, brewed coffee, and vanilla extract, beating until the frosting is light and fluffy.
Once the cakes are fully cooled, spread a layer of frosting on top of one cake. Place the second cake on top and spread frosting over the top and sides.
Garnish with additional chopped walnuts, if desired. Slice and serve!
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 65.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
