autumn carrot spice cake (a bundt cake)

TheOrganizedChef avatar
By Garrison Wayne
from La Quinta, CA

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.

serves 12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For autumn carrot spice cake (a bundt cake)

  • 2 c
    grated carrot
  • 1 c
    black raisins
  • 1 tsp
    kosher salt
  • 4 tsp
    baking powder
  • 2 tsp
    pumpkin pie spices
  • 3 lg
    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
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How To Make autumn carrot spice cake (a bundt cake)

  • 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.
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