Autumn Carrot Spice Cake


  • 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 pin chkosher 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


1_ 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.

2_ Put the first ten ingredients (no flour) in a large mixing bowl. Mix well with a whisk. This is what I call a slough.

3_ Add the flour and stir with a wooden spoon just until mixed. Do not over mix.

4_ Transfer batter to prepared bundt pan using a rubber spatula/spoon. Tap pan on counter to ensure there are no air pockets.

5_ Place cake on center rack of oven to bake 55-60 minutes. Cake will test with a pick.

6_ Remove cake from oven and cool on a rack for 15 minutes, then remove from pan and finish cooling on rack.

7_ Make the frosting by placing all the frosting ingredients in a medium bowl and mixing well with a wooden spoon.

8_ Frost the cooled cake with the frosting using a butter knife.

9_ Sprinkle a little pumpkin pie spice on top of cake for decoration.

10_ 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.