Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, autumn carrot spice cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Autumn Carrot Spice Cake is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Autumn Carrot Spice Cake is something that I’ve loved my entire life.
Hand-made Sponge Cakes delivered all over the UK, next day delivery available. Delivered straight to your door via courier in robust & secure packaging to arrive safely. Deals Everyday for Your Kitchen and Home. Free UK Delivery on Eligible Orders!
To get started with this particular recipe, we have to 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:
- Make ready 2 cup grated carrot (approx 6 med/large)
- Make ready 1 cup black raisins (e.g. black beauty)
- Get 1 tsp kosher salt
- Take 4 tsp baking powder
- Get 2 tsp pumpkin pie spice
- Make ready 3 large eggs
- Prepare 1 1/2 cup sugar
- Make ready 2 tsp vanilla
- Get 1 cup cooking oil
- Take 1/2 cup milk or buttermilk
- Take 3 33/100 cup all purpose flour
- Get For the Frosting
- Prepare 3 1/2 tbsp unsalted butter, softened
- Prepare 2 pinch kosher salt
- Make ready 2 1/2 cup powdered sugar
- Get 1/4 tsp pumpkin pie spice
- Get 1/4 tsp vanilla
- Prepare 2 tbsp milk
- Get 2 tsp rum
- Make ready Finishing Touch
- Make ready 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.
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.
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’s going to wrap this up with this special food autumn carrot spice cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
