Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, autumn carrot spice cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Autumn Carrot Spice Cake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Autumn Carrot Spice Cake is something which 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 begin with this particular recipe, we have to prepare a few ingredients. You can cook 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)
- Take 1 cup black raisins (e.g. black beauty)
- Prepare 1 tsp kosher salt
- Make ready 4 tsp baking powder
- Make ready 2 tsp pumpkin pie spice
- Make ready 3 large eggs
- Prepare 1 1/2 cup sugar
- Prepare 2 tsp vanilla
- Prepare 1 cup cooking oil
- Make ready 1/2 cup milk or buttermilk
- Prepare 3 33/100 cup all purpose flour
- Make ready For the Frosting
- Take 3 1/2 tbsp unsalted butter, softened
- Prepare 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
- Take 2 tbsp milk
- Prepare 2 tsp rum
- Prepare 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 for this special food autumn carrot spice cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
