CARROT BUNDT CAKE
You'll be dishing it up all season long.
Provided by Jasmine Smith
Categories Cakes
Time 3h5m
Number Of Ingredients 19
Steps:
- Prepare the Cake: Preheat oven to 350°F. Generously spray a 15-cup Bundt pan with baking spray. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl. Set aside.
- Beat eggs, oil, buttermilk, and brown sugar in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add flour mixture, beating on low speed until blended, about 1 minute. Fold in carrots, pecans, and crystallized ginger until evenly combined. Pour batter into prepared pan; shake pan lightly to even out batter and release any air bubbles.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, about 55 to 60 minutes, rotating pan on rack halfway through baking time. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack to cool completely, about 1 hour and 30 minutes.
- Prepare the Frosting: Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute. Add maple syrup, and beat on medium speed until light and fluffy, about 1 minute. Spoon frosting into a ziplock freezer bag or piping bag. Cut a 1-inch hole in 1 corner of bag, and pipe frosting in large loops around top and sides of cake. If desired, top with carrot chips. Garnish with additional chopped toasted pecans and crystallized ginger.
CARROT SPICE BUNDT CAKE
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
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
CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING
This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.
Provided by Donna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
- Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 53.4 g, Cholesterol 82.5 mg, Fat 26.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7 g, Sodium 505.7 mg, Sugar 35.1 g
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
SPICE BUNDT CAKE
Make and share this Spice Bundt Cake recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 55m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F Spray a 10-cup Bundt pan generously with non-stick baking spray.
- Whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then sugar and molasses. Pour the egg mixture into the flour mixture and stir well. Add hot water and stir well.
- Scrape the batter into the prepared pan. Bake 45 minutes or until a cake tester inserted into the centre comes out clean. Let cool in the pan on a rack 10 minutes.
- Flip the cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes, then poke deep holes all over the cake using a long skewer. Drizzle glaze all over cake, trying to get some into each hole, and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.
- To make the Lemon Glaze, whisk the icing sugar with the lemon juice until smooth.
CARROT-CRANBERRY SPICE CAKE
I love carrot cake and those made with cranberries. Using leftover cranberry sauce, I add carrots to make one marvelous cake that's tangy and sweet. -Elizabeth King, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 358 calories, Fat 15g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 248mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN CARROT BUNDT CAKE
The pecans and citrus flavor make this dessert special. It's a moist cake with sweet, creamy frosting. -Joan Taylor, Adrian, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange zest. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack. , For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.
Nutrition Facts : Calories 487 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 367mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.
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