Spicy Carrot Cake Recipes

SPICY CARROT CAKE

Steps:

• Preheat oven to 350 with rack in middle position. Grease a pan with shortening.
• Wash, peel, and grate carrots, set aside.
• In a good-sized mixing bowl, beat together eggs, sugar, oil, shortening and vanilla till smooth.
• Put flour on top of egg mixture, with leavening, salt and spices. Beat with a whip to combine.
• Add grated carrots.
• Pour mixture into prepared pan. Bake 30 minutes. The center of the cake may still be a little soft, but it will test done. Cool on a rack and frost.
• For frosting: beat all ingredients till smooth.

LIGHTER SPICED CARROT CAKE

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.

THE BEST CARROT CAKE RECIPE

Steps:

• Preheat oven to 350F (175C) and prepare two 8-inch pans⁴ (see note for using different sized pans) by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
• In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).
• Add eggs, one at a time, stirring well after each addition.
• Stir in vanilla extract.
• Stir in carrots and nuts (if using) until ingredients are well-combined.
• Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).
• Allow cakes to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
• Allow cake to cool completely before covering with cream cheese frosting.

CHAI SPICED CARROT CAKE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm x 30cm traybake tin.
• Peel and grate the carrots into a large bowl, then grate in the lemon zest. Mix in the currants, then roughly chop and add the pecans.
• In another bowl, combine the flour, baking powder, all the spices and ½ a teaspoon of sea salt. Dice and add the ginger, then split open the tea bag, pour in the leaves, and mix well.
• Whisk the eggs in a mixing jug, then mix in both sugars and the vegetable oil. Pour over the carrots, give it a good stir, then add the dry ingredients and mix until just combined.
• Pour the batter into the pan and bake in the oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
• Allow to cool in the tin for 15 minutes, then remove from the tin and invert onto a wire rack to cool completely.
• Meanwhile, for the buttercream, place the butter in the bowl of a free-standing mixer and beat for about 5 minutes, or until creamy.
• Add the cream cheese and beat until just combined. Next, add the icing sugar and beat again until smooth - don't overmix it, or your icing will be runny! Chill in the fridge for at least 15 minutes, then spoon over the cake and spread out evenly.
• Toast the coconut in a dry frying pan over a medium heat for 3 minutes, or until lightly golden, tossing occasionally. Scatter over the iced cake, then slice up and enjoy!

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

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.

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.

SPICY CARROT-CAKE BARS

Steps:

• Heat oven to 350 degrees.
• Grease 13x9-inch baking pan with nonstick cooking spray.
• In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
• In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
• Stir in shredded carrots, pineapple and flour mixture until just blended.
• Spread batter evenly in pan.
• For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
• Add egg and lemon juice; beat well.
• Drop spoonfuls of cream cheese filling onto batter in a random pattern.
• Using a table knife, cut through the mixture to create a marbled effect.
• Bake 25 minutes or until top is set and edges pull away from sides of pan.
• Transfer pan to wire rack and cool completely.
• Cut into 32 bars.

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.