Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, autumn carrot spice cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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!
Autumn Carrot Spice Cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Autumn Carrot Spice Cake is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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)
- Prepare 1 cup black raisins (e.g. black beauty)
- Make ready 1 tsp kosher salt
- Get 4 tsp baking powder
- Make ready 2 tsp pumpkin pie spice
- Take 3 large eggs
- Make ready 1 1/2 cup sugar
- Prepare 2 tsp vanilla
- Make ready 1 cup cooking oil
- Prepare 1/2 cup milk or buttermilk
- Get 3 33/100 cup all purpose flour
- Make ready For the Frosting
- Take 3 1/2 tbsp unsalted butter, softened
- Make ready 2 pinch kosher salt
- Make ready 2 1/2 cup powdered sugar
- Make ready 1/4 tsp pumpkin pie spice
- Make ready 1/4 tsp vanilla
- Prepare 2 tbsp milk
- Prepare 2 tsp rum
- Make ready 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.
Instructions 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’s going to wrap this up with this exceptional food autumn carrot spice cake recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
