Coffee Carrot Cake - cooking recipe

Ingredients

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)

Preparation

Heat oven to 350\u00b0F Lightly butter and flour a 13x9\" baking pan.
Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
Stir in the nuts.
Pour mixture into the prepared baking pan.
Bake for 1 hour until toothpick inserted in center comes out clean.
Cool in the pan for 10 minutes on a wire rack.
Looen the cake from the sides of the pan with a spatula or knife.
Gently invert the cake onto the rack.
Cool completely.
Frost with Coffee Cream Cheese Frosting (or frosting of your choice).