Spiced Carrot Cake Recipes

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SPICED WALNUT CARROT CAKE WITH PINEAPPLE

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 14



Spiced Walnut Carrot Cake with Pineapple image

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.

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped pineapple, fresh or canned
1 cup golden raisins
1 cup shredded coconut
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
Powdered sugar

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



Carrot Spice Cake image

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.

1-1/4 cups sugar
3/4 cup light corn syrup
3/4 cup fat-free milk
8 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrots
Confectioners' sugar, optional

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



Carrot Spice Cake image

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

3 cups carrots (grated)
2 2/3 cups sugar
2 2/3 cups water
2 cups raisins
1/2 cup butter (or margarine)
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
3 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts (chopped)

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



Spiced Carrot Cake image

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

1/4 cup vegetable oil, plus more for pan
1 cup (spooned and leveled) all-purpose flour, plus more for pan
1 teaspoon baking soda
1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1/3 cup low-fat plain yogurt
1 cup finely shredded, packed (about 2 medium) carrots
Quick Glaze, or confectioners' sugar

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



Spiced Carrot Cake image

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

1 medium orange
3/4 cup finely chopped dried apricot
1 1/2 cups plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon baking soda
1 cup brown sugar
1 cup grated carrot
3/4 cup chopped pecans
3 large eggs
1/2 cup sunflower oil (or canola)
2 tablespoons Grand Marnier
7 ounces cream cheese
1/3 cup confectioners' sugar
5 -6 pecan halves, to decorate (optional)

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



Lighter spiced carrot cake image

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

125ml rapeseed oil , plus a little extra for greasing
300g wholemeal flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tbsp mixed spice
100g dark soft brown sugar
140g carrot , grated
140g sweet potato , peeled and grated
200g sultana
2 large eggs
4 tbsp agave syrup
juice 2 oranges
200g quark
50g fromage frais
3 tbsp icing sugar , sifted
zest 1 orange

CARDAMOM SPICED CARROT CAKE

They had me with the cardamom! Knew I had to keep this recipe forwarded by a friend. Too darned hot to enjoy it now but fall is just around the hot sticky humid corner so I am stashing this one for fall use.

Provided by Busters friend

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 17



Cardamom Spiced Carrot Cake image

Steps:

  • Heat the oven to 350°F and arrange the rack in the middle.
  • Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside.
  • Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside.
  • Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed.
  • Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
  • Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
  • For the Frosting:.
  • Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
  • Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
  • For the Assembly:.
  • To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a crumb layer, and it will be covered up later.)
  • Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
  • Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Serve.

Nutrition Facts : Calories 921.5, Fat 55.9, SaturatedFat 19.2, Cholesterol 159.8, Sodium 675.1, Carbohydrate 94.3, Fiber 4.7, Sugar 57.1, Protein 14.5

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cardamom
1 1/2 teaspoons cinnamon, ground
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
4 large eggs, room temperature
2 cups granulated sugar
1 cup vegetable oil
1/3 cup buttermilk
1 teaspoon vanilla extract
2 lbs carrots, grated coarsely (about 6 cups)
1 cup walnuts, toasted and finely chopped
24 ounces cream cheese, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract

SPICED CARROT CAKE (COOK'S ILLUSTRATED)

This recipe is a hybrid of Spice Cake and Spiced Carrot Cake with Cream Cheese Frosting by Cook's Illustrated. The stronger spices make this simple carrot cake much more intriguing. The cardamom really brings the frosting to life. Cooking/Prep times do not include 2-hour cooling period. Nuts and raisins are listed as optional, but the cake is much better with them. If you decide to add both nuts and raisins, add 10-12 minutes to the cooking time.

Provided by Cooking Beast

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 25



Spiced Carrot Cake (Cook's Illustrated) image

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.

Nutrition Facts : Calories 549, Fat 33.8, SaturatedFat 10.1, Cholesterol 81.9, Sodium 326.4, Carbohydrate 58.2, Fiber 1.8, Sugar 40.5, Protein 5.3

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 tablespoon fresh ginger, grated (optional)
1/2 teaspoon salt
1 lb carrot, peeled (= 3 cups grated)
1 1/2 cups granulated sugar
1/2 cup light-brown sugar, packed
4 large eggs, room temperature
1 1/2 cups vegetable oil
1 cup chopped nuts (walnuts or pecans) (optional)
1 cup raisins (optional)
12 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
4 teaspoons sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon cardamom
1 3/4 cups confectioners' sugar

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