Coffee Carrot Cake

Heat oven to 350°F 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).