Tag: spiced cake

Now that the weather is warmer, I’m running and biking more often, leading to a greater appetite. So to satisfy my cravings, I enjoy baking my own pastries so I can add some veggies or fruit and sub healthier ingredients when possible. This recipe is loaded with fresh carrots from the local farmer’s market

Recipe

2 cups all-purpose white flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon (omit the other spices if you want a simpler taste)

1/2 teaspoon cardamon

1/2 teaspoon ginger

1/2 teaspoon of nutmeg

½ cup raisins

½ cup chopped pecans ( I used chopped pecans that I toasted in my air fryer at 400 F for 5 minutes, but you can use walnut or an assortment of nuts if you are clearing out your pantry)

4 large eggs

¾ cup olive oil

2 cups coconut sugar (or brown sugar if you don’t have it)

1 teaspoon vanilla extract

2 cups of grated carrots

Icing

1/2 cup of cream cheese

1/2 juice of lemon

2 Tablespoons of butter

1/2 cup of icing sugar

Directions

1. Preheat the oven to 350F and coat a bunt pan with butter.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, nutmeg, raisins, and pecans in a large mixing bowl. Whisk together until evenly distributed and combined.
3. In a separate bowl, use an electric mixer to blend the eggs, olive oil, sugar, vanilla, and carrots in another mixing bowl until smooth. 
4. Add wet ingredients to dry ingredients. Pour the wet mixture into the dry flour mixture and fold together using a spatula until combined add the raisins and toasted nuts.
5. Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool cake, flip, and top with icing and more toasted nuts.