Ingredients :
- 2 cup grated carrot (approx 6 med/large)
- 1 cup black raisins (e.g. black beauty)
- 1 tsp kosher salt
- 4 tsp baking powder
- 2 tsp pumpkin pie spice
- 3 large eggs
- 1 1/2 cup sugar
- 2 tsp vanilla
- 1 cup cooking oil
- 1/2 cup milk or buttermilk
- 3 33/100 cup all purpose flour
- For the Frosting
- 3 1/2 tbsp unsalted butter, softened
- 2 pinch kosher salt
- 2 1/2 cup powdered sugar
- 1/4 tsp pumpkin pie spice
- 1/4 tsp vanilla
- 2 tbsp milk
- 2 tsp rum
- Finishing Touch
- 1 pumpkin pie spice, sprinkled
Method :
- Preheat the oven to 350°F. Grease and flour a large bundt pan. I use softened unsalted butter and a pastry brush to slather an ample amount in all the nooks and crannies. Always tap out any excess flour.
- Put the first ten ingredients (no flour) in a large mixing bowl. Mix well with a whisk. This is what I call a slough.
- Add the flour and stir with a wooden spoon just until mixed. Do not over mix.
- Transfer batter to prepared bundt pan using a rubber spatula/spoon. Tap pan on counter to ensure there are no air pockets.
- Place cake on center rack of oven to bake 55-60 minutes. Cake will test with a pick.
- Remove cake from oven and cool on a rack for 15 minutes, then remove from pan and finish cooling on rack.
- Make the frosting by placing all the frosting ingredients in a medium bowl and mixing well with a wooden spoon.
- Frost the cooled cake with the frosting using a butter knife.
- Sprinkle a little pumpkin pie spice on top of cake for decoration.
- Serves 12 generously. Keeps at room temp on a cake plate with a dome.
- Note: If you wish, you can add up to one cup nuts to the cake batter. Add them when you add the flour. Walnuts would be my choice here. If you have a convection oven reduce temp to 325 and bake the same amount of time.
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