What Spices Are In Carrot Cake Recipes

SPICED CARROT CAKE

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.

SPICED CARROT CAKE

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.

CARROT SPICE CAKE

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.

SPICED CARROT CAKE (COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan. Lightly flour pan.
• Whisk flour, baking powder, baking soda, and spices together in large bowl and set aside.
• Mixer method: Shred carrots on large holes of box grater or use food processor (you should have about 3 cups); transfer carrots to bowl and set aside. Using stand mixer fitted with paddle, beat granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Mix in carrots. Mix in flour-spice mixture by hand until incorporated and no streaks of flour remain. If you want nuts or raisins or both, mix them in by hand.
• Scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Bake cake until toothpick inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack, about 2 hours.
• Mix cream cheese with sour cream, butter, sugar, and spices. Spread frosting evenly over cake and serve. Cake can be refrigerated for up to 3 days.

CARROT SPICE CAKE

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.

SPICED CARROT CAKE

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.

SAVORY SPICED CARROT CAKE

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.

SPICY CARROT CAKE

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.