Autumn Carrot Spice Cake (a bundt cake)

Garrison Wayne

By
@TheOrganizedChef

Bundt Cakes are a really special treat. They are larger than a layer cake and keep well. This Carrot Cake is a nice change from the typically oily 1 layer cake that is overflowing with cream cheese frosting. I did not include nuts with my this recipe, but feel free to add them if you wish. Add them when you add the flour to the batter. Use up to 1 cup of them. This is a cake that absolutely captures the enthusiasm for Fall Cuisine.


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Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 c
grated carrot
1 c
black raisins
1 tsp
kosher salt
4 tsp
baking powder
2 tsp
pumpkin pie spices
3 large
eggs
1 1/2 c
sugar
2 tsp
vanilla
1 c
cooking oil
1/2 c
milk or buttermilk
3 1/3 c
all purpose flour

FOR THE FROSTING

3 1/2 Tbsp
butter, unsalted, softened
2 pinch
kosher salt
2 1/2 c
powdered sugar
1/4 tsp
pumpkin pie spices
1/4 tsp
vanilla
2 Tbsp
milk
2 tsp
rum

FOR THE GARNISH

pumpkin pie spices, sprinkled

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour a large bundt pan.
2
Put the first ten ingredients in a large bowl. Mix well with a whisk.
3
Add the flour and mix with a wooden spoon just until mixed. Do not over mix.
4
Scrape batter into prepared pan.
5
Bake for 55-60 minutes on center rack of oven. Test with pick.
6
Cool on rack for 15 minutes, then release to cool completely on rack.
7
In a medium bowl mix all the frosting ingredients together with a wooden spoon.
8
Frost the cooled cake with the frosting, using a butter knife.
9
Sprinkle a little pumpkin pie spice atop cake for added color.
10
Keeps at room temp on a cake plate with a dome.