Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, autumn carrot spice cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Bundt Cakes are a really special treat. They are larger than a layer cake and keep well. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice.
Autumn Carrot Spice Cake is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Autumn Carrot Spice Cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. 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 grated carrot (approx 6 med/large)
- Take black raisins (e.g. black beauty)
- Make ready kosher salt
- Prepare baking powder
- Get pumpkin pie spice
- Prepare eggs
- Prepare sugar
- Take vanilla
- Get cooking oil
- Get milk or buttermilk
- Get all purpose flour
- Take For the Frosting
- Get unsalted butter, softened
- Make ready kosher salt
- Get powdered sugar
- Take pumpkin pie spice
- Get vanilla
- Prepare milk
- Prepare rum
- Get Finishing Touch
- Make ready pumpkin pie spice, sprinkled
How to Make Spice Cake Preheat oven, prepare baking pans. Mix brown sugar with vegetable oil and applesauce, then mix in eggs and vanilla. 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.
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.
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. This moist cake smothered with rich cream cheese frosting makes any dinner festive. 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.
So that’s going to wrap it up with this special food autumn carrot spice cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
