Autumn Carrot Spice Cake
Autumn Carrot Spice Cake

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, autumn carrot spice cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Autumn Carrot Spice Cake is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Autumn Carrot Spice Cake is something which I have loved my whole life. They are nice and they look wonderful.

Bundt Cakes are a really special treat. They are larger than a layer cake and keep well. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice.

To get started with this particular recipe, we have to first prepare a few components. You can cook autumn carrot spice cake using 21 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Autumn Carrot Spice Cake:
  1. Take grated carrot (approx 6 med/large)
  2. Get black raisins (e.g. black beauty)
  3. Make ready kosher salt
  4. Take baking powder
  5. Get pumpkin pie spice
  6. Get eggs
  7. Prepare sugar
  8. Get vanilla
  9. Make ready cooking oil
  10. Get milk or buttermilk
  11. Make ready all purpose flour
  12. Prepare For the Frosting
  13. Make ready unsalted butter, softened
  14. Make ready kosher salt
  15. Take powdered sugar
  16. Get pumpkin pie spice
  17. Take vanilla
  18. Make ready milk
  19. Make ready rum
  20. Make ready Finishing Touch
  21. Get pumpkin pie spice, sprinkled

How to Make Spice Cake Preheat oven, prepare baking pans. Mix brown sugar with vegetable oil and applesauce, then mix in eggs and vanilla. Moist, dense, and rich homemade spice cake is topped with a generous layer of tangy cream cheese frosting. Filled with comforting fall spices, this cake is perfect for cool fall days.

Steps to make Autumn Carrot Spice Cake:
  1. Preheat the oven to 350°F. Grease and flour a large bundt pan. I use softened unsalted butter and a pastry brush to slather an ample amount in all the nooks and crannies. Always tap out any excess flour.
  2. Put the first ten ingredients (no flour) in a large mixing bowl. Mix well with a whisk. This is what I call a slough.
  3. Add the flour and stir with a wooden spoon just until mixed. Do not over mix.
  4. Transfer batter to prepared bundt pan using a rubber spatula/spoon. Tap pan on counter to ensure there are no air pockets.
  5. Place cake on center rack of oven to bake 55-60 minutes. Cake will test with a pick.
  6. Remove cake from oven and cool on a rack for 15 minutes, then remove from pan and finish cooling on rack.
  7. Make the frosting by placing all the frosting ingredients in a medium bowl and mixing well with a wooden spoon.
  8. Frost the cooled cake with the frosting using a butter knife.
  9. Sprinkle a little pumpkin pie spice on top of cake for decoration.
  10. Serves 12 generously. Keeps at room temp on a cake plate with a dome.
  11. Note: If you wish, you can add up to one cup nuts to the cake batter. Add them when you add the flour. Walnuts would be my choice here. If you have a convection oven reduce temp to 325 and bake the same amount of time.

Moist, dense, and rich homemade spice cake is topped with a generous layer of tangy cream cheese frosting. Filled with comforting fall spices, this cake is perfect for cool fall days. This moist cake smothered with rich cream cheese frosting makes any dinner festive. Carrot: Slightly sweet and mega moist shredded carrot pairs wonderfully with these flavors. In fact, this tastes like a quick bread version of carrot cake.

So that’s going to wrap this up for this special food autumn carrot spice cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!