Best Carrot Spice Bundt Cake Recipes

Autumn Carrot Spice Cake (a bundt cake) image

Provided by Garrison Wayne

Categories Cakes

Time 1h20m

Number Of Ingredients 21

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.

Carrot Spice Bundt Cake image

Provided by Chef mariajane

Categories Dessert

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 18

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