Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, autumn carrot spice cake. One of my favorites food recipes. This time, 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 current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Autumn Carrot Spice Cake is something that I’ve loved my whole life.
Bundt Cakes are a really special treat. They are larger than a layer cake and keep well. My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too!
To get started with this particular recipe, we must prepare a few components. You can cook autumn carrot spice cake using 21 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Autumn Carrot Spice Cake:
- Prepare 2 cup grated carrot (approx 6 med/large)
- Make ready 1 cup black raisins (e.g. black beauty)
- Prepare 1 tsp kosher salt
- Prepare 4 tsp baking powder
- Get 2 tsp pumpkin pie spice
- Get 3 large eggs
- Make ready 1 1/2 cup sugar
- Get 2 tsp vanilla
- Get 1 cup cooking oil
- Make ready 1/2 cup milk or buttermilk
- Make ready 3 33/100 cup all purpose flour
- Get For the Frosting
- Make ready 3 1/2 tbsp unsalted butter, softened
- Get 2 pinch kosher salt
- Prepare 2 1/2 cup powdered sugar
- Take 1/4 tsp pumpkin pie spice
- Take 1/4 tsp vanilla
- Take 2 tbsp milk
- Prepare 2 tsp rum
- Get Finishing Touch
- Make ready 1 pumpkin pie spice, sprinkled
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. 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.
Steps to make Autumn Carrot Spice Cake:
- 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.
- Put the first ten ingredients (no flour) in a large mixing bowl. Mix well with a whisk. This is what I call a slough.
- Add the flour and stir with a wooden spoon just until mixed. Do not over mix.
- Transfer batter to prepared bundt pan using a rubber spatula/spoon. Tap pan on counter to ensure there are no air pockets.
- Place cake on center rack of oven to bake 55-60 minutes. Cake will test with a pick.
- Remove cake from oven and cool on a rack for 15 minutes, then remove from pan and finish cooling on rack.
- Make the frosting by placing all the frosting ingredients in a medium bowl and mixing well with a wooden spoon.
- Frost the cooled cake with the frosting using a butter knife.
- Sprinkle a little pumpkin pie spice on top of cake for decoration.
- Serves 12 generously. Keeps at room temp on a cake plate with a dome.
- 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.
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. Instead of carrots, however, you can use more shredded apple or even shredded zucchini. Walnuts: Feel free to substitute pecans, raisins, or dried cranberries. This moist cake smothered with rich cream cheese frosting makes any dinner festive.
So that is going to wrap this up with this special food autumn carrot spice cake recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
