Recipe: Tasty Autumn Carrot Spice Cake

Recipe: Tasty Autumn Carrot Spice Cake Delicious, fresh and tasty.

Autumn Carrot Spice Cake. Autumn Carrot Spice Cake Carrot Cake as a Bundt Cake is definitely a switch from the standard oily type cake with cream cheese frosting. I did not include nuts with my this Frost the cooled cake with the frosting, using a butter knife. Sprinkle a little pumpkin pie spice atop cake for added color.

They are larger than a layer cake and keep well.

Carrot cake isn't just an Easter treat!

Loaded with orange zest, ginger, and cinnamon, it makes a festive dessert that's spicy enough for fall.

You can cook Autumn Carrot Spice Cake using 21 ingredients and 11 steps. Here is how you cook that.

Ingredients of Autumn Carrot Spice Cake

1. It’s 2 cup of grated carrot (approx 6 med/large).

2. You need 1 cup of black raisins (e.g. black beauty).

3. It’s 1 tsp of kosher salt.

4. Prepare 4 tsp of baking powder.

5. You need 2 tsp of pumpkin pie spice.

6. It’s 3 large of eggs.

7. You need 1 1/2 cup of sugar.

8. Prepare 2 tsp of vanilla.

9. It’s 1 cup of cooking oil.

10. You need 1/2 cup of milk or buttermilk.

11. Prepare 3 33/100 cup of all purpose flour.

12. Prepare of For the Frosting.

13. You need 3 1/2 tbsp of unsalted butter, softened.

14. It’s 2 pinch of kosher salt.

15. Prepare 2 1/2 cup of powdered sugar.

16. You need 1/4 tsp of pumpkin pie spice.

17. Prepare 1/4 tsp of vanilla.

18. Prepare 2 tbsp of milk.

19. You need 2 tsp of rum.

20. You need of Finishing Touch.

21. You need 1 of pumpkin pie spice, sprinkled.

Get the recipe for Carrot Sheet Cake With Cream.

Turns out, it's my favorite, too!

Now when I make it, I love it with lots of spice.

Combine flour, soda, cinnamon, nutmeg, allspice and salt in medium bowl.

Autumn Carrot Spice Cake instructions

1. 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..

2. Put the first ten ingredients (no flour) in a large mixing bowl. Mix well with a whisk. This is what I call a slough..

3. Add the flour and stir with a wooden spoon just until mixed. Do not over mix..

4. Transfer batter to prepared bundt pan using a rubber spatula/spoon. Tap pan on counter to ensure there are no air pockets..

5. Place cake on center rack of oven to bake 55-60 minutes. Cake will test with a pick..

6. Remove cake from oven and cool on a rack for 15 minutes, then remove from pan and finish cooling on rack..

7. Make the frosting by placing all the frosting ingredients in a medium bowl and mixing well with a wooden spoon..

8. Frost the cooled cake with the frosting using a butter knife..

9. Sprinkle a little pumpkin pie spice on top of cake for decoration..

10. Serves 12 generously. Keeps at room temp on a cake plate with a dome..

11. 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..

Place eggs, granulated sugar, oil, buttermilk and vanilla in large bowl; mix with an electric mixer on low until blended.

Step three Spice Cake with a decadent Cream Cheese Frosting!

This is one of my all time favorite fall cakes!

It's perfectly moist and brimming with lots of those sweet autumn spices.

It has a tender crumb and so much flavor in every bite.