Autumn Carrot Spice Cake A Bundt Cake Recipes

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.

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.

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.

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.