Espresso Carrot Cake

This delicious carrot cake has a hint of coffee. It’s a perfect complement to the autumn season.

Espresso Carrot Cake
Espresso Carrot Cake

Ingredients for the Espresso Carrot Cake

  • 2 cups sugar
  • 2 cups flour (all purpose)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons powdered cinnamon
  • 1/2 teaspoon powdered allspice
  • 4 eggs
  • 1 cup cooking oil
  • 1 cup pecans (after being chopped in a food processor)
  • 4 cups carrots (after being chopped in a food processor)
  • 1/2 cup raisins
  • 1 shot espresso

Ingredients for the Frosting (optional)

  • 1 package of cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla

Equipment Needed

  • Electric mixer
  • Food Processor
  • 13×9 cake pan
  • Measuring cup, measuring spoons


Chop the carrots and pecans in a food processor, set them to the side. Mix the dry ingredients in a large bowl, set that to the side. Pull the shot of espresso, set it to the side. Oil and lightly flour a 13×9 inch pan; set it to the side. Preheat the oven to 350 F.

In a small bowl, beat the eggs and add the espresso. Add the oil and egg mixture to the dry ingredients, then mix in the carrots. Use the electric mixer on medium speed to blend well. When this is well blended, set the electric mixer aside. Use a spoon to fold in the pecans and raisins.

beat eggs, add espresso
Beat eggs and add espresso

add carrots
Add carrots then the wet and dry ingredients.

Fold in raisins and nuts
Fold in raisins and nuts

Pour the cake batter into the cake pan. Bake the cake for one hour.

Pour into lightly floured pan
Pour into lightly floured pan

Prepare the Frosting

Put two cups of powdered sugar into a mixing bowl. Open the package of cream cheese, then cut it into cubes. Put this into the microwave for one minute, high heat. This will soften the cream cheese so that you can blend it with the powdered sugar. Add the vanilla. Use the electric mixer to make the frosting smooth. Once this half of the frosting is well blended, add two more cups of powdered sugar.

The Presentation

Let the cake cool for at least ten minutes after baking. This cake doesn’t need frosting, but if you have guests or a sweet tooth, you may want to frost it. Add decorations as you see fit.

Espresso carrot cake without frosting
Espresso carrot cake without frosting

Espresso carrot cake with frosting
Espresso carrot cake with frosting

Lura Lee

Lura Lee enjoys coffee, but no longer pursues coffee as a hobby. You can find her entrepreneurial efforts elsewhere on the web and in B-2-B circles.

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