Autumn Carrot Spice Cake (a bundt cake)

1
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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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

About Autumn Carrot Spice Cake (a bundt cake)