CARROT SPICE CAKE
This is a very old Le Leche League recipe from an old friend Sylvia. Simply the best carrot spice cake I have ever baked or eaten that includes my DH's carrot cake! It is so easy to make this dense rich tasting cake!
Provided by oilpatchjo
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- A well greased and floured bunt pan ready for cake batter.
- First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
- Cool mixture and set aside.
- Next 5 ingredients sift and dump into the cooled mixture blend together.
- Pour ingredients into bunt pan.
- Into the oven @ 375 degree's for 50 minutes.
- Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.
Nutrition Facts : Calories 775.1, Fat 22.2, SaturatedFat 8.9, Cholesterol 30.5, Sodium 652, Carbohydrate 143.5, Fiber 10.5, Sugar 91.5, Protein 11.7
SPICED WALNUT CARROT CAKE WITH PINEAPPLE
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
- Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
- In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.
SPICED CARROT CAKE
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
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.
SPICY CARROT CAKE
Not completely from scratch, but still a delicious dessert.
Provided by linuo yeye
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
- In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes. Invert the pan and turn the cake out onto a cooling rack; cool to room temperature.
- In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 46.3 g, Cholesterol 31 mg, Fat 14.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 439.8 mg, Sugar 31.8 g
SPICED CARROT CAKE
You can use more orange juice instead of the orange liqueur if you prefer. The soaking time of the apricots is not included in the recipe timing.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Zest the orange, cover and set aside for the frosting.
- Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours.
- When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper.
- Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl.
- Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice), mix well.
- Beat together the eggs with the oil, add to the mix and mix again.
- Spoon into the prepared loaf tin and bake for 50-60 minutes.
- Test with a wooden skewer whether the cake is done, (it should come out clean and dry), otherwise cook a bit longer.
- Turn the cake out of the tin and let it cool until slightly warm.
- Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices.
- Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar.
- Take the cake out of the tin, remove parchment paper and spread the frosting on the top.
- Decorate with the halved pecans.
Nutrition Facts : Calories 371.5, Fat 21.2, SaturatedFat 5.7, Cholesterol 71.1, Sodium 186.1, Carbohydrate 42, Fiber 2.3, Sugar 27.1, Protein 5.5
MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
- Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
- Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
- Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
- For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
- Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!
LIGHTER SPICED CARROT CAKE
All the joy of baking with healthier results! This traybake uses sweet potato for natural sweetness and lower fat frosting
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 15 squares
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm traybake tin with baking parchment. Mix together the flour, baking powder, bicarb, spice and sugar in a big mixing bowl. Stir in the grated carrots, sweet potatoes and sultanas. In a jug, whisk together the eggs, rapeseed oil, agave syrup and juice from 1 orange. Tip the wet ingredients into the bowl and stir to combine, then scrape into the tin. Bake for 25-30 mins until a skewer poked in comes out clean. Prick all over with a skewer and drizzle over the remaining orange juice. Cool in the tin.
- Once cool, make the icing. Stir the quark with a spoon to make it a bit smoother, then fold in the fromage frais, icing sugar and orange zest. Spread all over the cake and slice into squares to eat.
Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
SPICED CARROT CAKE
Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
- In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
- Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.
Nutrition Facts : Calories 259 g, Fat 8 g, Protein 3 g
CARROT SPICE CAKE
I've found that no one can resist sampling a generous slice of this spice cake. Grated carrots add color, texture and nutrition.-Karen Brodeen, Cook, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar, corn syrup, milk and egg whites. Combine dry ingredients; add to batter. Beat well. Pat carrots dry with paper towels; stir into the batter. , Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Cool completely. Lightly dust with confectioners' sugar if desired.
Nutrition Facts : Calories 186 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SPICED SNACKING CAKE
Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 12 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
- In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
- Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
- In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
- Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.
SAVORY SPICED CARROT CAKE
This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal.
Provided by David Tanis
Categories cakes, vegetables, appetizer, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Position a rack in the middle of the oven and heat to 425 degrees.
- In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
- In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.
- Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
- Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so butter does not burn; it's O.K. if butter browns a little.
- Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.
- Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)
- To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 4 grams, TransFat 0 grams
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