“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!”
READY IN:
1hr 20mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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