Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, autumn carrot spice cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Autumn Carrot Spice Cake is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Autumn Carrot Spice Cake is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have autumn carrot spice cake using 21 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Autumn Carrot Spice Cake:
- Get 2 cup grated carrot (approx 6 med/large)
- Make ready 1 cup black raisins (e.g. black beauty)
- Prepare 1 tsp kosher salt
- Take 4 tsp baking powder
- Take 2 tsp pumpkin pie spice
- Get 3 large eggs
- Get 1 1/2 cup sugar
- Prepare 2 tsp vanilla
- Get 1 cup cooking oil
- Make ready 1/2 cup milk or buttermilk
- Get 3 33/100 cup all purpose flour
- Take For the Frosting
- Make ready 3 1/2 tbsp unsalted butter, softened
- Get 2 pinch kosher salt
- Get 2 1/2 cup powdered sugar
- Take 1/4 tsp pumpkin pie spice
- Take 1/4 tsp vanilla
- Take 2 tbsp milk
- Get 2 tsp rum
- Prepare Finishing Touch
- Get 1 pumpkin pie spice, sprinkled
They are larger than a layer cake and keep well. I did not include nuts with my this recipe, but feel free. Combine flour, soda, cinnamon, nutmeg, allspice and salt in medium bowl. Place eggs, granulated sugar, oil, buttermilk and vanilla in large bowl; mix with an electric mixer on low until blended.
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.
Combine flour, soda, cinnamon, nutmeg, allspice and salt in medium bowl. Place eggs, granulated sugar, oil, buttermilk and vanilla in large bowl; mix with an electric mixer on low until blended. Step three My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice.
So that is going to wrap this up for this special food autumn carrot spice cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
