Autumn Carrot Spice Cake A Bundt Cake Recipes

CARROT SPICE BUNDT CAKE

Carrot Spice Bundt Cake image

This bundt cake with carrots, apples and spices is just a delicious delight!! For a special party, this cake with it's creamy lemonly icing is just perfect -

Provided by Chef mariajane

Categories Dessert

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 18

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons ginger
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups vegetable oil
1 3/4 cups granulated sugar
4 eggs, lightly beaten
1 tablespoon vanilla
3 cups carrots, coarsely grated, loosely packed
1 apple, peeled and chopped
1 (125 g) package cream cheese, room temperature
2 tablespoons butter, room temperature
1 3/4 cups confectioners' sugar, sifted
1/2 teaspoon vanilla
lemon, juice of

Steps:

Lightly grease a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, salt and baking soda.
In a large bowl, whisk together oil with sugar, then eggs and vanilla, Stir in flour mixture until blended. Stir in carrots and apple. Scrape into prepared pan and smooth top as best you can.
Bake in a 350F oven until toothpick inserted in cake comes out clean, 45-50 minutes.
Remove from oven. Let stand in pan on rack for 15 minutes. Run knife around edge, then carefully turn out onto cooling rack to cool completely before icing.
ICING:.
In a large bowl, and using an electric mixer, beat cream cheese with butter until smooth and creamy. Gradually add confectioners' sugar until thick spreadable consistency. Beat in vanilla and lemon juice until blended. Add a little more confectioners' sugar if mixture is too runny to spread. Swirl on top and sides of cake.

Nutrition Facts : Calories 592.2, Fat 31.9, SaturatedFat 7.3, Cholesterol 87, Sodium 346.2, Carbohydrate 72, Fiber 2, Sugar 49.2, Protein 5.9

SPICED CARROT CAKE

Spiced Carrot Cake image

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

AUTUMN CARROT SPICE CAKE (A BUNDT CAKE)

Autumn Carrot Spice Cake (a bundt cake) image

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...

Provided by Garrison Wayne

Categories Cakes

Time 1h20m

Number Of Ingredients 21

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

Steps:

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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