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Autumn Carrot Spice Cake
Autumn Carrot Spice Cake

Before you jump to Autumn Carrot Spice Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Evidently, it’s not hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to autumn carrot spice cake recipe. You can cook autumn carrot spice cake using 21 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Autumn Carrot Spice Cake:
  1. You need 2 cup grated carrot (approx 6 med/large)
  2. Take 1 cup black raisins (e.g. black beauty)
  3. Provide 1 tsp kosher salt
  4. Prepare 4 tsp baking powder
  5. Take 2 tsp pumpkin pie spice
  6. You need 3 large eggs
  7. Use 1 1/2 cup sugar
  8. Take 2 tsp vanilla
  9. Take 1 cup cooking oil
  10. Prepare 1/2 cup milk or buttermilk
  11. You need 3 33/100 cup all purpose flour
  12. Prepare For the Frosting
  13. Use 3 1/2 tbsp unsalted butter, softened
  14. Prepare 2 pinch kosher salt
  15. Use 2 1/2 cup powdered sugar
  16. Provide 1/4 tsp pumpkin pie spice
  17. Take 1/4 tsp vanilla
  18. Take 2 tbsp milk
  19. Prepare 2 tsp rum
  20. Get Finishing Touch
  21. You need 1 pumpkin pie spice, sprinkled
Steps to make Autumn Carrot Spice Cake:
  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.

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