SPICED PUMPKIN BUNDT CAKE RECIPES

Name: Spiced Carrot Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 servings.
Ingredients: 3 large eggs, room temperature; 1 cup packed brown sugar; 3/4 cup fat-free plain yogurt; 1/4 cup canola oil; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 3 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 3 cups shredded carrots (about 6 medium); FROSTING:; 1/2 cup heavy whipping cream; 4 ounces reduced-fat cream cheese; 1/2 cup confectioners' sugar

SPICED CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spiced Carrot Cake Recipe: How to Make It - Taste of Home image

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 14

Ingredients

3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar

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.

Nutrition Facts : Calories 241 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 375mg sodium, CarbohydrateContent 36g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

SPICED CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spiced Carrot Cake Recipe: How to Make It - Taste of Home image

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 14

Ingredients

3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar

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.

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